Ingredients:

• 200 g – moong dal
• 5 – medium size Potatoes
• 7 – small Onions
• 1 inch – Ginger
• 2 Cloves – Garlic
• 2 – Green chilli
• Poppy Seeds
• A pinch – Asafoetida
• 1 tsp – mustard
• 1 tsp – Red Chilli
• Curry leaves

Method:

1. Slightly roast moong dal and cook along with peeled potatoes.
2. Should be soft after cooking.
3. For masala, grind small onions, ginger, garlic and soaked poppy seeds together.
4. Add salt and turmeric proportionately.
5. Mix well in kadai and garnish with asafoetida, mustard, red chilli.
6. Add curry leaves on top.
7. Serve hot with dosas, idli, parathas and also rice.

Recipe courtesy of Gita Murthy