Tuesday 12 May 2015




1 cup moong dal (split and deskined green gram), washed
1 tbsp oil
1 1/2 tsp cumin seeds
a pinch of asafoetida (hing)
1 tsp finely chopped ginger
1 tsp coriander  powder
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp catch sabzi masala
1.5 cups water
1 tbsp lemon juice
1 tbsp coriander (dhania)
1-2 green chillies chopped
1 onion chopped
1 tomato de-seeded and chopped

  1. Wash the dal, till the water runs clear. Soak in water for 3-4 hours. 
  2. Drain the water of the dal and put aside in a stainer.
  3. Heat oil in a pan/ kadahi and add cumin seeds and asafoetida. When the cumin seeds sart to crakle add ginger and stir well.
  4. Add the dal, mix well and cook covered at high for a minute. Now mix in the coriander powder, salt, chilli powder and the turmeric powder.
  5. Add water, mix well and cook covered at medium flame for 15 minutes or till it becomes tender and all the water is absorbed, stirring occasionally.
  6. Turn off the gas and add the lemon juice and the sabzi masala, mix well.
  7. Garnish with green chillies, coriander,onion, tomatoes and lemon wedges.
  8. Serve with chapati or parantha.

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