
Serving – 2
Ingredients:
Moong, soaked,
blanched – 1 cup
Oil – 1
Tablespoon
Cumin seeds – ½
Teaspoon
Curry leaves – 6
to 8
Hing
(asafoetida) – ¼ Teaspoon
Turmeric powder-
¼ Teaspoon
Garlic, mashed –
2 Tablespoons
Ginger paste – ¼
Teaspoon
Red chilly
powder – ¼ Teaspoon
Pepper powder –
¼ Teaspoon
Salt to taste
Amchur powder –
¼ Teaspoon
Lemon juice – 1
Tablespoon
Method:
Soak moong for
whole night and blanch it into boil water till soft. Remove water from moong
and keep aside.
Heat oil in pan,
add cumin seeds, hing, curry leaves, garlic and ginger paste and sauté for 30
seconds. Add turmeric powder, blanched moong and mix well.
Add rec chilly
powder, pepper powder, salt, amchur powder mix well. Cook for 2 to 3 minutes.
Switch off the
flame and add lemon juice and mix well.
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