Indredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teacup | Moong Green Whole | Washed and soaked |
| 2 | Teacup | Spinach (Palak) | Finely chopped, washed and drained |
| 10 | Nos | Onion, (from Leeks), Shallot | peeled |
| 4 | Medium | Chillies Green | slit lengthwise |
| 1 | Inch | Ginger | grated |
| 2 | Flakes/Cloves | Garlic | crushed or grated |
| 1 | Teaspoon | Lime Juice | |
| 1/4 | Teaspoon | Garam-Masala | |
| 1/2 | Teaspoon | Coriander Powder | |
| 1/4 | Teaspoon | Turmeric Powder | |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | |
| 3 | Pinch | Asafetida (Hing) | |
| As Required | Salt | to taste | |
| 1 | Teaspoon | Flour, Maida - (Refined) | |
| 2 | Tablespoon | Ghee |
Method
1. Heat half the ghee pressure pan/cooker.
2. Add cumin seeds, asafetida, allow to splutter.
3. Add ginger, garlic, chillies, baby onions, stir.
4. Add drained moong, stir fry for 2-3 minutes.
5. Add all other ingredients, except leftover ghee, lemon juice and flour.
6. Cover cooker lid, allow to steam for 2-3 whistles.
7. Cool cooker, till steam stops coming out.
8. Open cooker, stir in remaining ghee and flour and lemon juice.
9. Simmer on low heat for 3-4 minutes.
10. Serve hot with chappatis, rice, or khichidi.
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