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
1⁄2 teaspoon arad (Turmeric)
1 teaspoon red chillie powder
Few green chillies slit
2 tomatoes grated
1⁄4 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.