Ingredients
- Ingredients:
- Channa dal or bengal gram- 1 cup, washed and soaked for 2-3 hrs
- Methi or fenugreek leaves- 1 cup, chopped
- Oil- 2tbsp
- Curry leaves- 1 sprig
- Coconut- 2 tbsp, (optional)
- Hing- A pinch
- Green chilli- 1, chopped
- Ginger- 1/2″ piece, grated
- Turmeric- 1/4tsp
- Jeera or cumin seeds- 1/2 tsp
- Mustard- 1/2 tsp
- Salt to taste
- Lemon juice to garnish- 1 tsp
Instructions
- Drain the soaked channa dal. Grind the channa dal coarsely along with the coconut, green chilli and ginger and keep aside.
- Heat oil in a wok and add the mustard seeds. Once they sputter and pop, add the cumin seeds and fry till they are brown.
- Add the curry leaves and hing and fry till the curry leaves are crisp.
- Stir in the chopped fenugreek leaves, turmeric and salt and fry for 2 min
- Add the ground mixture, and fry till the mixture is dry.
- Take off the heat, mix in the lemon juice and serve hot with rice.
- Prep Time: 20 mins
- Cook Time: 10 mins