Mugh

INGREDIENTS

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)

METHOD

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.

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