1 cup of magnidaar 1 large onion2 tomatoes Half a teaspoon of cumin seeds (Jeeru (Cumin)) Less than ¼ teaspoon of mustard seeds5 fenugreek seeds (Methi (Fenugreek) seeds) 1 or 2 whole green chilli (optional) Half a teaspoon of red ginger garlic paste (up to 1 teaspoon, depending on how spicy your paste is) 1 teaspoon coriander powder (dhana) ¼ teaspoon tumeric /arad (Turmeric) /haldi Less than 1 teaspoon of rough salt. (¾ level)(adjust for taste) 1.5 teaspoon course chilli flakes (or as you prefer) dhall (lentils) should be spicy.
Filter through the dhall (lentils) for any odd bits. Soak in water for a minimum of one hour. Rinse well and drain. Reserve a quarter of an onion and tomato. Chop these quarters into cubes and add to the drained moong dhall (lentils). Slice the remaining onion finely. Grate the remaining one and ¾ tomatoes. Braise the onion with a little oil and whole spices until brown. Add in the wet and dry powder spices. Toss for a minute until the spices aroma emits.Add in your tomatoes and cook up until all the water has evaporated. Add in your moong dhall (lentils) mix with about half a cup of water and ¾ teaspoon salt rough salt (level) . Steam on medium low for about 20min or until soft but firm. You may add extra water a little at a time, as your require. In the final steam, add in a generous handful of finely chopped coriander /dhania (coriander) / cilantro leaves. Garnish with coriander. . Serve with kachoomber (onion and tomato in vinegar, salt, pepper, green chilli), or Tamarind infused onions (onions in amli (tamerine) juice), roti, paapadoms (Paapar), roti. . Serve topped with Patta (Yam leaves (Madumbi Plant))
or alongside masala fish 🐠.
INFO & TIPS
This recipe yields a slightly gravier recipe even though it isn't very apparent in the pic.