1 1/4 cups (250 g) 9 oz Split green gram (dhuli moong dal), soaked for 30 minutes
4 tbsp (60 g) 2 oz Ghee
1/2 tsp Cumin (jeera) seeds
a pinch Asafoetida (hing)
1-2 Bay leaves (tej patta)
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (4 g) Salt
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Garam masala
1 tsp (2 g) Mango powder (amchur)
1/2 tsp Sugar
4 tbsp (60 g) 2 oz Ghee
1/2 tsp Cumin (jeera) seeds
a pinch Asafoetida (hing)
1-2 Bay leaves (tej patta)
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (4 g) Salt
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Garam masala
1 tsp (2 g) Mango powder (amchur)
1/2 tsp Sugar
method
1. Heat the ghee in a wok (kadhai); add the cumin seeds, asafoetida, and bay leaves. When they start spluttering, add the turmeric powder and red chilli powder; saute for a few minutes. Add 1/2 cup water, mix well.
2. Add the drained green gram, salt, coriander powder, and 1 cup water, stir occasionally, and cook till the mixture is completely dry.
3. Before removing from heat, add garam masala, mango powder, and sugar. Mix lightly and serve.
2. Add the drained green gram, salt, coriander powder, and 1 cup water, stir occasionally, and cook till the mixture is completely dry.
3. Before removing from heat, add garam masala, mango powder, and sugar. Mix lightly and serve.
serving amount
serves: 6 - 8
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