Ingredients
- 1 cup Moong Dal (Green Gram), cooked
- 1 cup Split Bengal gram (chana dal), cooked
- 2 tbsp. Ghee
- 1 tsp. Cumin seeds
- Asafoetida, a pinch
- 1 inch Garlic cloves, chopped
- 1 inch Ginger, chopped
- 2 medium Onions, chopped
- Salt, to taste
- 2 medium Tomatoes, chopped
- 1 tsp. Red chilli powder
- ¼ tsp. Turmeric powder
- ¼ tsp. Cumin powder
- ½ tsp. Coriander powder
- ½ tsp. Garam masala powder
- Juice of a lemon
- 1 tbsp. Fresh coriander leaves, chopped
Method
- Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafoetida and mix.
- Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown.
- Next, add tomatoes and sauté till they turn pulpy.
- Add red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well.
- Again, add water if required and bring to a boil.
- Add lemon juice and remove from heat.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.