Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Pressure-cook moong with turmeric + salt + 3 cups water 4 whistles till tender (not mushy).
- 2Heat oil, crackle cumin-mustard, asafoetida, curry leaves.
- 3Add ginger-chilli, tomato, chilli powder; cook till oil separates.
- 4Pour in cooked moong with its water.
- 5Stir in jaggery, gently bubble 5 min — should taste sweet-savoury-tangy.
- 6Coriander; serve with rice or thepla.
About this recipe
Already vegan — uses oil, no dairy.
