Ingredients:
Yellow split moong beans:50 gms
Turmeric:1/2 tsp
Green chiles:2 nos seeded & minced
Salt to taste
Sugar: 1tsp
Cumin powder
Coriander powder
Vegetable oil
Bay leaf:2 nos
Ginger paste: 1 tsp
Ghee: 2 tsp
Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & fry for a few seconds. Add ginger & minced green chille & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat.
Add ghee and mix it. Cover & let stand to let the flavors develop. Garnish & serve.
We have emailed your temporary password. Please login to Shorshe with your new Temporary password and change as soon as possible. If you didn't receive your password in Email, please check your spam folder, otherwise, please click on Reset Password again.
