Ingredients:
Green gram - 1/2 cup (soak for 2 hrs)
Shallots - 10
Tomatoes - 2 finely chopped
Garlic - 4
Green chilli - 3 slit into two
Chilli powder - 1/2 tsp
C. Salt - 1 1/4 tsp
Water - as needed
Coriander leaves - to garnish
To temper:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Asafetida - a pinch
Turmeric - a pinch
Method:
Pressure cook moong dhal along with its water for 6 whistles. Gently mash and keep aside.
In a pan, pour oil. Add the tempering items, onion, garlic and chilli. Sauté and add the tomatoes. Cook till they are mushy. Transfer this to the PC, add salt and chilli powder. Pour water if needed. Cook for 5 mins and garnish with coriander leaves.
Green gram - 1/2 cup (soak for 2 hrs)
Shallots - 10
Tomatoes - 2 finely chopped
Garlic - 4
Green chilli - 3 slit into two
Chilli powder - 1/2 tsp
C. Salt - 1 1/4 tsp
Water - as needed
Coriander leaves - to garnish
To temper:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Asafetida - a pinch
Turmeric - a pinch
Method:
Pressure cook moong dhal along with its water for 6 whistles. Gently mash and keep aside.
In a pan, pour oil. Add the tempering items, onion, garlic and chilli. Sauté and add the tomatoes. Cook till they are mushy. Transfer this to the PC, add salt and chilli powder. Pour water if needed. Cook for 5 mins and garnish with coriander leaves.
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