Green Gram Dall

INGREDIENTS: MOONG (GREEN GRAM) 1 CUP
GARLIC 1-2 PODS
GINGER 1 SMALL PIECE
ONION 1
TOMATO 1
CHILLI POWDER 1/2 TSP
GREEN CHILLI 2
CORIANDER LEAVES
1 TABLE SPOON GHEE OR OIL
JEERA 1 TSP
SALT TO TASTE

METHOD: SOAK MOONG FOR 1 ONE HR AND PRESSURE COOK THE SAME
ADDING 4 CUPS OF WATER AND SALT.
CHOP OION/GINGER/GARLIC,AND TOMATO TO FINE PIECES
HEAT GHEE AND ADD JEERA. WHEN JEERA CRACKLES - SAUTE
ONION,GINGER AND GARLIC. WHEN ONION TURNS TRANSPARENT
ADD TOMATO AND SAUTE. POUR THE COOKED DALL INTO THE
MASALA. ADD SALT. SLIT THE GREEN CHILLI AND PUT. BOIL THE
SAME FOR ABOUT 15 MINUTES IN SLOW FIRE. TAKE OUT FROM THE FIRE. GARNISH WITH CORIANDER LEAVES.

MIXED DALL:

INGREDIENTS: 1 TABLE SPOON TOOR DALL, MOONG DALL, CHANA DALL AND URAD DALL.
TURMERIC POWDER 1/4 TSP
CHILLI POWDER 1 TSP
GARAM MASALA 1 TSP
SALT TO TASTE
ONION 1
TOMATO 1
GREEN CHILLI 2
GHEE 1 TABLE SPOON
JEERA 1 tsp

WASH IT AND PRESSURE
COOK ADDING WATER, TURMERIC POWDER AND
SALT.
HEAT GHEE, ADD JEERA. WHEN JEERA CRACKLES
ADD ONION, FRY IT TILL IT TURNS TRANSPARENT. MIX THE MASALAS IN LITTLE WATER AND ADD THE SAME TO ONION. GRATE
THE TOMATO AND SAUTE. ADD CHOPPED
GREEN CHILLIES. POUR THE COOKED DALL.
ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS. ADD CHOPPED CORIANDER
LEAVES. SERVE IT FOR RICE OR ROTI.