Green Mung Dal Sabji

Monday, September 27, 2010


Mung dal - 200 gms
Sliced onions - 2 medium
Sliced Green chillies - 3
Tomatoes - 2 (big) cut into medium pieces
Cumin seed (jeera) - 1 tablespoon
sambar powder - 1 tablespoon
turmeric a pinch
Cumin seed powder - 1/2 tsp
Kasuri methi (dried fenugreek leaves) - 1 tbsp
Amchur (mango powder) - 1 tbsp (gives a sour taste without adding tamarind)
ginger + garlic coarse paste - 1/2 tbsp
curry leaves - 6 nos

In a pressure cooker, add two tbsp oil and splutter the cumin seeds, curry leaves, green chillies, followed by onions and ginger garlic paste. Saute till raw smell goes.

Add the sambar powder and saute, followed by tomatoes and turmeric powder. mix everything well till the tomatoes get mashed up.

Add the dal and mix with the above mixture. Add salt, amchur powder and fenugreek leaves before closing the cooker.

Add 5 to 6 cups of water... It is better to soak the dal 15 minutes before to cook better.
Pressure cook for 5 to 6 whistles.

By pressure cooking we retain the nutrients and the ingredients get blended well and gives a perfect taste...



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