Ingredients
1/2 cup moong dal
1 tsp ginger paste
1/4 tsp jeera, whole
2 tej patta
1 red chilli, whole
3/4 green chillies, slit
1/4 tsp haldi
2 tbsp ghee
salt and sugar to taste
Optional
1 tbsp fresh coconut, diced
Method
- In a dry pan or kadai roast the dal over medium flame till golden brown and a distinct nutty aroma is released. Be careful to constantly stir it, or it may burn. Keep aside to cool.
- Once cool, wash the dal once. Then, in a heavy covered pan or pressure cooker, add three measures of water to one measure of dal, add the haldi and some salt and bring it to boil. Boil till the dal is cooked through, but still whole and firm to the teeth.
- In a frying pan heat the ghee, then put in whole jeera, the tejpatta and red chilli along with the diced coconut. The ghee should be hot enough for the jeera to pop. Fry lightly for a little while, then put the ginger paste. Sauté for a few minutes, then add in the boiled moong dal.
- Add salt, sugar and water as per taste. Traditionally, it is slightly sweet.
- Bring the mixture to a boil, then turn off the heat. Pour it in a serving bowl, and garnish with the slit green chillies.
- Serve with plain rice or luchi.
