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Preparation Time : 10
Cook Time : 40
Total Time : 50
Moong dal (yellow split gram) 100 gms
Water (for boiling dal) 550 ml
Mustard Oil 10 gms
Dried Red Chili 1 piece
Bay Leaf 1 nos
green Cardamom pods 2 piece
Cinnamon Stick 1 inch
Cloves-pieces 3-4 nos
Cumin Seeds 1 tbsp
Green chillies,slit 2 nos
Chopped Carrot and Cauliflower 100 gms
green peas 25 gms
Tomato,Chopped Roughly 1 nos
Sugar(optional) 1/2 tbsp
Salt 1 1/2 tsp
finely chopped fresh coriander leaves 4 tbsp
garam masala powder 1/2 tsp
turmeric powder 1 tsp
dollop of ghee 1 nos
Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown
Transfer the roasted dal into a boiling pot immediately
Wash and rinse the dal thoroughly.
Add water to the washed dal.
Boil it on medium heat for about 20 minutes/ till partially cooked(not broken/mashed)
Heat up the kadai once more and add mustard oil.
temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli
Add the cauliflower and carrots and sauté for 2-4 minutes on medium heat
Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.
Pour in the roasted, boiled dal with its water
Add the salt, sugar and turmeric, and stir them in.
Allow the dal to bubble for about 6 minutes on low heat. (Don’t increase the heat level or the liquid in the dal may dry up)
Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.
Cover the pan with a lid and allow the dal to soak up the flavours from the garnish before serving it with rice
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