Ingredients:

• 1 pound – Celery
• 1/2 cup – split green gram (moong daal)
• Chilli powder/ Red Chilli – 1 tsp (or to taste)
• Salt to taste
• Jaggery – to tate
• 1 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 tsps – dhania-jeera powder
• A pinch – Asafoetida
• 2 tsp – oil
• a pinch of Turmeric powder

Method:

1. Wash and soak the moong daal in 3/4 cup of water for half an hour.
2. Wash and cut the celery sticks into half-inch pieces.
3. Heat oil in a pan and add mustard and cumin seeds. When the seeds splutter, add asafoetida, turmeric and red chillies.
4. Add the soaked dal to the mixture and stir-fry for 2 minutes.
5. Add the celery. Cover and cook for 15 minutes. Stir occasionally to prevent charring.
6. When done, add salt, jaggery and dhania-jeera powder.
7. Add coconut powder/freshly ground cilantro for additional flavour (optional).

Recipe courtesy of Manisha