1 cup mugh ( green lentils) soak for 1hr than boil til tender 1/ 4 cup oil 1 teaspoon mustard seeds 1 teaspoon jeera seeds 1 onion chopped 1 teaspoon ginger garlic masala 1 teaspoon salt 1 teaspoon dana jeeru (cumin) powder ½ teaspoon arad (Turmeric) 1 teaspoon red chillie powder Curry leaves Few green chillies slit 2 tomatoes grated ¼ cup sour milk (optional)
Boil mugh and keep aside. In a pan heat the oil, add onion the mustard seeds ,jeera & curry leaves & fry until golden brown. Add the rest of spices & braise for few minutes. Add the tomatoes and sour milk to spices & cook on low for ±10 minutes. Add the tomatoe mixture to the mugh & simmer. Garnish with some lemon juice, chopped dhania (coriander) & spring onions. Serve with roti or naan.