Halwai December 6, 2018

Ingredients:

• 1 cup – green gram (moong)
• 1 tsp – green chillies, minced
• 1 tsp – ginger, minced
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cumin powder
• 1 tsp – coriander powder
• 1 tsp – Sugar or Jaggery
• 1 tbsp – Ghee or oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Asafoetida powder
• 1/2 cup – Yoghurt
• salt

Method:

  1. Wash the green gram and add 3 cups of water. Add all the ingredients from green chillies to coriander powder. Pressure cook for 10 minutes.
  2. Let it cool for 15 minutes and then open.
  3. Add salt, jaggery and mash the dal lightly.
  4. Heat the ghee or oil in a small frying pan. Add mustard and cumin.
  5. When they splutter, add the asafoetida and add this tempering to the dal. Simmer the dal for 2 – 3 minutes.
  6. Beat the yoghurt till smooth and add to the dal.
  7. Mix well and remove from fire. Serve hot with chapatti.