P. 1
Pulses and Lentil 1

Pulses and Lentil 1

|Views: 243|Likes:
Publicado porapi-3714708

More info:

Published by: api-3714708 on Oct 14, 2008
Direitos Autorais:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less







1 cup moong
(wash in water, and soak for 2-3 hours)
1 onion chopped in long slivers
1 tomato chopped
1 capsicum chopped
1" piece ginger, peeled
3 green chillies
2-3 flakes garlic
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
salt to taste
3 tbsp ghee


Grind ginger, garlic, and 2 chillies to a paste, keep aside. Put water to boil, add moong,
cook covered.
Meanwhile heat 1 tbsp. Ghee, add sliced onions. Stir fry till brown, add paste, stir, and
add to boiling moong.
Reduce moong to low, cover and simmer till well-cooked. The moong should be mushy,
and not too hard.
Make a paste of all dry masalas, except, clove powder and asafetida. Put remaining ghee
to heat in a pan.
Add seeds, asafetida, cinnamon-clove powder. Add curry leaves, allow to splutter. Add slit
green chilli, masala paste, stirfry till ghee separates.
Add salt, lemon juice, pour over cooked moong. Stir, continue to cook on simmer for 2-3
minutes. Serve hot with paratha, roti, or steamed rice.

1/2 tsp. turmeric powder
1/2 tsp. coriander seed
(dhania) powder
1/4 tsp. garam masala
1/2 tsp. cumin powder
1/2 tsp. each cumin
mustard seeds
3-4 pinches asafeotida
3-4 pinches cinnamon-
clove powder
2 tbsp. lemon juice
4 cups water

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->