Discription:It is very tasty!
Ingredients:
- serves: 2 – 4
- 1 cup (160 g) 5 oz Split Bengal gram (chana dal)
- 1/2 cup (75 g) 2 1/2 oz Split black gram (urad dal)
- 3 Black cardamom (badi elaichi)
- 1 tsp (2 g) Turmeric (haldi) powder
- 1/2 tsp (1 g) Asafoetida (hing)
- Salt to taste
- 1/2 cup (100 g) 3 1/2 oz Ghee
- 1/2 cup (60 g) 2 oz Onions, chopped
- 2 tsp (6 g) Garlic (lasan), chopped
- 200 g (7 oz) Tomatoes, chopped
- 2 tsp (4 g) Red chilli powder
- 2 tsp (3 g) Coriander (dhaniya) powder
- 3 tsp (18 g) Ginger (adrak), chopped
- 1 tsp (1 1/2 g) Cumin (jeera) powder
- 1 tsp (2 g) Garam masala
- 5 Green chillies, chopped
- 2 tbsp (8 g) Green coriander (hara dhaniya), chopped method
- Boil the split Bengal gram and black gram in 3 cups water with black cardamom, turmeric powder, asafoetida, and salt.
- Cook till tender.
- Keep aside.
- Heat the ghee in a wok (kadhai); add onions and garlic; fry till light brown.
- Add the remaining ingredients (except green coriander).
- Cook till the tomatoes turn soft.
- Add this to the split Bengal gram mixture.
- Mix well.
- Serve hot, garnished with green coriander.
