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200 g - moong dal
150 g - pumpkin, cut into small pieces
1 - brinjal, large and cut into medium size pieces
1 - papaya, small and cut into medium size pieces
1 - potato, peeled and cut into large pieces
2 tsp - coconut, grated
1 tsp - pancha-phutana (cumin, mustard, fennel, fenugreek, kala jeera)
2 - red chillies, dried
1 tbsp - ginger, minced
1 tbsp -
2 tsp - cumin, fried
2 tsp -
Red Chilli powder
1 tsp -
1/2 tsp -
Salt to taste
How to Make Moong Dalma
Roast the moong dal till it turns a light brown.
Boil 4 cups of water and add the dry roasted dal, turmeric, ginger, red chilli and salt and cook till half done.
Then add the vegetables to it and boil till it becomes soft.
Take a pan, add ghee/oil, add the pancha-phutana.
When it splutters, add the cooked dal.
After that roast the dry red chilli, roasted cumin seeds and grind together.
Then sprinkle the ground powder along with grated coconut on the dal.
Garnish with coriander leaves and serve hot with rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.