Ingerdients:
1: chana dal 1 cup (split chickpeas) boil with 1/2 ts turmeric
powder till fully cooked but should not loose the shape.
2: moong dal 2 cups ( boil with 1/2 ts turmeric powder till fully cooked but
should not loose the shape).
3: bullet green chillies 5 sliced
4: onoins 1 large (finely chopped)
5: fresh ginger 2 inch (julienne cut)
6: tomatoes 4 large ( sliced)
7: fresh coriander 1/2 bunch (chopped)
8: dried fenugreek leaves 2tbs
9: water 2 large glasses
10: National salt 1tbs
11: National red chillie powder 1ts (heeped)
12: National mix spices 1ts
13: National turmeric powder 1/2 ts
14:cloves 8 pieces
15: National cumin seeds 1ts
16:cinnamon stick 2 inch piece
17:black cardamom 2 pieces
18:black peppercorns 1 ts
19:clarified butter 1 cup
Recipe:
1: heat clarified butter in a pan add cinnamon stick, cumin seeds,
black cardamom, black peppercorns, cloves, onions and mix well cook till the
onions get soft.
2: then add the tomatoes, red chillie powder, turmeric powder, salt, mix well
cook on high flame till the tomatoes get cooked and clarified butter comes on
the surface.
3: then add the both dal in it and the julienne ginger (half), water and mix
it, cover and cook it on low to medium till the water dries and the
butter comes on the surface.
3: once the water dries add the remaining ginger, green chillies, mix spices,
fresh coriander, dried fenugreek leaves mix well on high flame.
4: serve hot with naan or roti.
