Being vegetarians on saturdays for the hindu month of Puratasi is considered highly auspicious (September-October) and which my family and I observe diligently for many years.
Today I made another version of whole green mung dhall and yellow masoor dhall combo, long beans with chilly powder (click here) and radish raita.
1cup whole green mung dhall
1 cup yellow masoor dhall
1 big tomato - chopped small
1 tbs of ginger garlic paste
3-4 green chilli
1 tsp of turmeric powder
2 tsp of fennel powder
1 tsp of cumin powder
1 tsp of amchoor (dried mango) powder
1 tsp mustard seed
1/2 tsp of urad dhall
a dash of hing
1 sprig curry leaves
1 bay leaves
2 tbs of ghee
3-4 dry chilli
2 big onion - sliced
ginger thumb size - sliced thin
salt to taste
1. Wash and soak the dhalls for 1-2hrs (over night will be good)
2. Boil dhal with tomato, chilli, ginger garlic paste and turmeric powder till the dhalls are soft and mushy. If using pressure cooker, let it whistle for 4-5 times. Use the back of a spoon to mash the dhalls. Set aside
3. In another pan, heat ghee, add in urad dhall and mustard seed. Once it starts to splutter, add hing.
4. Fry for a few seconds, add in onions, sauté till soft.
5. Add in bay leaves, dry chilly, ginger and curry leaves. Saute for a few more minutes.
6. Add in fry item into dhall, add salt to taste, fennel, cumin and amchoor powder. Add water to desired consistency if the dhall is too thick.
7. Give it one boil and remove from fire.
Serve with rice or chapatis.
|Whole Green Mung and Masoor Dhall|