Ingredients:
1 cup yellow moong dal
1 bunch fresh mooli bhaji chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies (make paste of 2 chillies)
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee
Method
- Wash dal and pressure till done. (Approx. 2 whistles will do)
- Cool and remove dal from cooker.
- Wash and drain mooli bhaji
- Heat 1 1/2 tbsp. ghee. Add seeds and splutter.
- Add garlic, ginger and chopped mooli bhaji. Stir.
- Fry for 2-3 minutes.
- Add dal and coriander. Bring to a boil. Do not overcook.
- Remove from heat.
- Heat remaining ghee in a small pan.
- Add clove cinnamon powder, remaining 2 chillies and pour over dal.
- Add lemon juice and salt. Stir well.
- Serve hot with rice or parathas.
Making time: 30 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Fresh and Piping hot
Green leafy Veg
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