1/2 cup (75 g) 2 1/2 oz Green gram (moong dal)
1/2 cup (55 gm) 1 3/4 oz Lentil (masoor dal)
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (6 g) Garlic (lasan), chopped
1 tsp (2 g) Cumin (jeera)
100 g (3 1/2 oz) Tomatoes, chopped
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1/2 cup (55 gm) 1 3/4 oz Lentil (masoor dal)
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (6 g) Garlic (lasan), chopped
1 tsp (2 g) Cumin (jeera)
100 g (3 1/2 oz) Tomatoes, chopped
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Boil the green gram and lentil in 2 cups water with turmeric powder and salt. Cook until tender. Keep aside.
2. Heat the ghee in a wok (kadhai); add onions, garlic, and cumin seeds. Fry till light brown.
3. Add the tomatoes, coriander powder, and red chilli powder; saute till the tomatoes turn soft. Add this to the cooked green gram mixture. Mix well.
4. Serve hot, garnished with green coriander.
2. Heat the ghee in a wok (kadhai); add onions, garlic, and cumin seeds. Fry till light brown.
3. Add the tomatoes, coriander powder, and red chilli powder; saute till the tomatoes turn soft. Add this to the cooked green gram mixture. Mix well.
4. Serve hot, garnished with green coriander.
serving amount
serves: 2 - 4
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