Categories: daal, sidedish

Ingredients

• 1 cup vegetable of choice ( I used cauliflower, peas, potato)
• 3/4 cup moong daal
• 3/4 cup chopped onion
• 2 medium tomatoes chopped
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• Chilli powder
• Turmeric powder
• Chana masala/ chole masala (powder per taste, any brand)
• Cumin seeds
• Coriander leaves for garnishing
• Oil, salt

Directions

1. Grate the ginger and garlic and keep aside.

2. Pressure cook the moong daal using sufficient water until soft and mushy.

3. Cook the vegetables in water separately as well.

4. Method:

5. Take a heavy bottom pan, add the oil. Add cumin seeds, next add the ginger and garlic and sauté until the garlic turns light brown.

6. Now add the onions and stir until it turns transparent.

7. Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone.

8. Add chilli powder, chana masala powder, and mix well. Add more oil at this time if dry.

9. Add the cooked vegetables along with the water and continue to cook covered. Mash the cooked daal, so that there are no lumps and add to this.

10. Simmer for a while until the gravy blends with the daal. Check for seasonings.

11. Finally garnish with coriander leaves before serving.

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