Ingredients:

• Dal Moong or Arhar – 1 cup.
• Onion – 1 medium, chopped.
• Ginger-1/2 tsp grated.
• oil ( for frying and sauteing).
• 1/2 tbsp- Rai (Mustard seeds).
• 1/4 tsp -Jeera.
• 4 – 5 – green chillies.
• Yogurt – 3 tbsp.
• A pinch – Asafoetida (hing).
• A pinch – Turmeric.
• Salt – to taste.
• Water.

Method:

1. Wash dal and soak in water for 2 hours.
2. Blend the soaked dal with yogurt and chillies in a blender into a thick paste.
3. Heat some oil in a thick pan.
4. Take 1/4 portion of the paste.
5. Make small cutlets out of this paste and deep-fry them.
6. Keep aside.
7. Heat 1 tbsp oil in a pan and splutter the jeera, rai (mustard seeds). Add the chopped onion and turmeric.
8. Now add the remaining 3/4 paste. Pour 3 cups of water and cook until it boils.
9. Now add the cutlets and cover with lid.
10. Simmer for 2-3 minutes.
11. Garnish with coriander leaves.
12. Serve hot with rice.

Recipe courtesy of Aruna