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The ingredients needed to make Daliya couscous with curry leaf pesto crusted potatoes:
- You need For couscous cous
- Take 1/2 cup Daliya
- Provide 1 tbsp oil
- Prepare 3 garlic cloves chopped
- Provide 1/4 onion chopped finely
- You need 1/2 tsp Kashmiri chilli powder
- You need 4 sliced Almonds
- Use 15-20 Raisins
- You need as per taste Salt
- Get 1 and 1/2 cup Water
- You need Pesto
- Prepare 50 grams Curry leaves
- Provide 1/2 tsp Ginger crushed
- Provide 5 Garlic cloves
- Use 1/2 tsp pepper powder
- Take 1 cup Oil
- Prepare as per taste Salt
- Provide 1 big Potato chopped into wedges
Steps to make Daliya couscous with curry leaf pesto crusted potatoes:
- Dry roast the daliya until it changes colour. In a pressure cooker add oil. Add the chopped garlic and saute for a minute. Add the chopped onions. Saute for 2 minutes. Add the red chilli powder see that it does not burn. Add the raisins and slivered almonds. Add in the daliya too. Mix well. Add salt and water. Mix well and close the cooker. Cook for 3 whistles. Let off the pressure and keep aside for cooling.
- Heat oil in a kadhai. Ensure the curry leaves are dry. Flash fry the curry leaves till crisp. Remove and reserve oil to be used in dressing. Add the curry leaves in a food processor. Add the ginger peppercorn garlic and salt. Grind coarsely. Spread the paste on the potato wedges. Heat some oil in a kadhai. Saute the potatoes till crisp on both sides.
- For assembling. Plate the couscous and top with the potato wedges
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