Thursday, Dec 20 2007

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Mogar (Skinned Split Gram) ki Sabzi

Ingredients

1 cup yellow dal (split skinned green gram)
1 tbsp. oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder Salt to taste
1/4 tsp. each mustard and cumin seeds
2-3 pinches asafoetida
1/2 lemon juice extracted
2-3 pinches garam masala
1 tsp. coriander leaves finely chopped (optional)
3/4 cup water

Method:

1. Wash and soak dal in some water for 2 hours.
2. Mix chilli, dhania, turmeric, salt in 2 tbsp. water.
3. Heat oil in a heavy pan, add seeds, allow to splutter.
4. Add asafoetida and masala water.
5. Stir and cook for a minute.
6. Add drained dal, water, and cover.
7. Cook for 7-8 minutes or till dal is soft to press but not mushy.
8. Stir gently intermittently, not breaking dal.
9. Add lemon juice, garam masala and mix.
10. Allow most of water to evaporate once cooked.
11. Garnish with coriander if desired.
12. Serve hot with chapati, bhakari, etc.

Making time: 20 (excluding soaking time)
Makes: 4 servings
Shelflife: Best fresh but can be refrigerated and reused.

Nutritional value

Protein	43.63gms
Fat	24.7gms
Minerals	7.33gms
Fiber	5.17gms
Carbohydrate	114.3gms
Energy	863.0kcal

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