Ingredients:

• 2 cups – leftover ghaat
• 1 – Onion finely chopped
• 1- Tomato finely chopped
• 2 – Green chillies halved
• 1 stalk – Curry leaves
• 1 tbsp – Coriander leaves finely chopped
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2-3 pinches – Asafoetida powder
• 1/4 tsp – Coriander seed (dhania) powder
• 1 tbsp – Lemon juice
• 1/4 tsp – mustard
• 1/4 tsp – Cumin seeds
• 1/2 tsp – skinned black (urad) dal
• salt to taste
• 2 tbsp – oil

Method:

1. Loosen ghaat if hardened to a lump. Gently break and loosen with fingers.
2. Sprinkle salt, chilli powder, turmeric, dhania powder.
3. Gently mix into ghaat.
4. Heat oil in a saucepan, add dal, seeds, allow to splutter.
5. Add chillies, curry leaves, asafoetida, onions, stir fry till onions are transparent.
6. Add tomatoes, saute for 2 minutes.
7. Add ghaat, mix gently, cover and simmer on low flame for 2 minutes.
8. Add lemon juice, half coriander, mix well.
9. Garnish with coriander and serve.

Recipe courtesy of Saroj Kering