Moong Dhal - 1/2 cup, soaked in Water for 1 hour
Garlic - 2 cloves
Turmeric - 1/2 tsp
Oil - 1 tbsp.
Cumin seeds - 1 tsp
Curry Leaves
Shallot - 3, diced
Green Chilli - 2, slit
Salt
Pressure cook Moong dal with Garlic, Turmeric, 1 1/2 cup Water and required Salt for 4 whistles.
Heat Oil in a medium pan. Temper Cumin seeds and Curry leaves. Sauté Shallots and Green Chilli, until the Onions begin to caramelize. Pour this prepared tempering over the prepared Moong Dhal and give a good stir. Serve hot with Rice and ghee.
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