Recipe credit : Nasreen Patel
Picture credit : Masiha Desai
Instagram : @thecooksisterblog
1 cup yellow moongh dholl2 onions (chopped)1 tomato (chopped)1 carrot (grated)½ green pepper (chopped)2 whole green chillies Salt to taste ½ teaspoon tumeric powder 1 teaspoon ginger and garlic1 teaspoon red chillie powder1 teaspoon ground green chillies 1 ½ teaspoon dhana Jeeru (Cumin) Coriander (for garnish)1 cup boiling water (may need more)Oil and ghee (Clarified butter) (for cooking)
Soak yellow mooongh for 2 - 3 hours wash and remove in a colander. In a non stick pot saute onions, tomatoes and whole green chillies with oil and ghee (Clarified butter) till soft. Add in spices and dholl saute on meduim heat till combined. Add in carrot, green pepper and boiling water. Cook on low heat till dholl is cooked takes about +/- 15 minutes. Garnish with coriander.
INFO & TIPS
if you want it more spicy add in more chillies.