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Ingredients (Measurement Conversion Calculator) Bay leaves - 4
Salt - to taste
Milk - 1/2 cup
Onions - 10, small
Cumin seeds - 1/2 Tablespoo
Green chillies - 4, horizontally slit
Ghee or Butter - 1 Tablespoon
Moong Dal - 250 gm
Sugar - 2 teaspoons
Directions
Fry the dry lentils in a pan over medium heat until light brown. Wash and put lentils to boil. After 10 minutess add the onions, green chillies and salt. Simmer until lentils are cooked. In a separate pan, heat ghee or butter. Fry the bay leaves and cumin seeds for a few minutes. Pour the lentils and cook over low heat for 5 minutes. Add milk and sugar. Remove from fire. Serve hot with plain white rice.
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Indian pulses dish, suitable for vegetarians, served as main course
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