Ingredients

• Dal Moong or Arhar - 1 cup.
• Onion - 1 medium, chopped.
• Ginger-1/2 tsp grated.
• oil ( for frying and sauteing).
• 1/2 tbsp- Rai (Mustard seeds).
• 1/4 tsp -Jeera.
• 4 - 5 - green chillies.
• Yogurt - 3 tbsp.
• A pinch - Asafoetida (hing).
• A pinch - Turmeric.
• Salt - to taste.
• Water.

How to Make Phanu Pahadi Daal Gravy

• Wash dal and soak in water for 2 hours.
• Blend the soaked dal with yogurt and chillies in a blender into a thick paste.
• Heat some oil in a thick pan.
• Take 1/4 portion of the paste.
• Make small cutlets out of this paste and deep-fry them.
• Keep aside.
• Heat 1 tbsp oil in a pan and splutter the jeera, rai (mustard seeds). Add the chopped onion and turmeric.
• Now add the remaining 3/4 paste. Pour 3 cups of water and cook until it boils.
• Now add the cutlets and cover with lid.
• Simmer for 2-3 minutes.
• Garnish with coriander leaves.
• Serve hot with rice.