Ingredients

Quantity

Measure:

Ingredient

Description:

As Required

Salt

to taste

2

Tablespoon

Cooking Oil

2

Tablespoon

Lime Juice

1

Tablespoon

Coriander Leaves

chopped

(Kothmeer)

2

Nos

Onions

chopped

2

Nos

Tomatoes

chopped

12

Nos

French beans

chopped

10

40 g

Cauliflower

3

Small

Carrots

chopped

1/2

Teacup

Green Peas

boiled

4

Medium

Potatoes

 

 

Method

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

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