Credits: indianfoodforever
img credits: tasteofpearlcity.blogspot
Ingredients:
2 cup split Moong Beans (Moong Dal)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera)
21/2 cup Water
3 tblsp Vegetable oil (Vanaspati)
Chopped Coriander Leaves (Dhania Patta)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera)
21/2 cup Water
3 tblsp Vegetable oil (Vanaspati)
Chopped Coriander Leaves (Dhania Patta)
Method:
·
Bring
the daal to boil in the water and simmer until soft and mushy.
·
Heat
the oil in a pan and add mustard seeds, as soon as they pop, add the
asafoetida, cumin seeds, turmeric powder, chilies and curry leaves.
·
Saute
for a minute and add the cooked dal.
·
Bring
to boil and add the tomatoes, salt and coriander leaves.
·
Remove
from the heat.
·
Keep
it covered.
·
Serve
hot.
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