1 1/2 cups (200 g) 7 oz Whole green gram (moong dal), soaked in warm water for 1 hour
1 cup (200 g) 7 oz Yoghurt (dahi)
2 Green chillies, ground
1 Ginger (adrak), 1 inch piece, ground
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin-coriander (jeera-dhaniya) powder
1/2 tsp (5 g) Jaggery (gur)
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
2 Green chillies, ground
1 Ginger (adrak), 1 inch piece, ground
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin-coriander (jeera-dhaniya) powder
1/2 tsp (5 g) Jaggery (gur)
Salt to taste
For the tempering:
1 tbsp (15 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin seeds
1/4 tsp Asafoetida (hing)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin seeds
1/4 tsp Asafoetida (hing)
method
1. Add 3 cups water to the whole green gram and pressure cook for 10 minutes or until it is well cooked. Remove from heat and whisk till it is well mixed and smooth.
2. Reheat the green gram and add yoghurt, green chillies, ginger, turmeric powder, red chilli powder, cumin-coriander powder, jaggery, and salt. Simmer for 10 minutes.
3. For the tempering, heat the oil in a pan; add mustard seeds. When they start crackling, add cumin seeds and asafoetida.
4. Mix in the green gram mixture, and adjust seasoning. Simmer for 5 minutes and serve hot.
2. Reheat the green gram and add yoghurt, green chillies, ginger, turmeric powder, red chilli powder, cumin-coriander powder, jaggery, and salt. Simmer for 10 minutes.
3. For the tempering, heat the oil in a pan; add mustard seeds. When they start crackling, add cumin seeds and asafoetida.
4. Mix in the green gram mixture, and adjust seasoning. Simmer for 5 minutes and serve hot.
serving amount
serves: 5 - 6
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