-1 cup magnidaar (washed and drained)-1 small onion(chopped)-1-2 teaspoons salt (add 1 first then please taste while cooking)-½ teaspoon red chilli powder-¼ teaspoon arad (Turmeric) -¼ cup finely chopped fresh green dhania (coriander)-½ cup finely sliced springonions-¾ teaspoon red masala-¼ cup liquidised tin tomato or Passata -½ teaspoon dhana Jeeru (Cumin) powder-3 teaspoon ghee (Clarified butter) For the Vagaar:2 teaspoon ghee (Clarified butter)3 small cloves of garlic (finely sliced)A few curry leaves
1.) Mix all of the magnidaar ingredients together and transfer to a non stick pot , add ¼ -½ cup of warm tap water to just about cover the magnidaar, also add the ghee (Clarified butter) over the top and cover with a lid, cook on medium heat for 10-15 minutes, mix then top again with boiled kettle water, cook for a further 15-25 minutes.2.) Make the vagaar, heat ghee (Clarified butter), add the garlic and cook till golden brown then add the curry leaves and fry for a couple minutes.3.) Pour the vagaar over the magnidaar, mix well and cook for a further 2-3 minutes for all of the flavours to blend.4.) Serve with naan or roti and sides of your choice.