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For 1 cup mag add 3 glasses of water preferabally in a pressure cooker if not in a pot and leave it to boil until the mag has become soft
(if you are using a pressure cooker let it whistle approx 6 - 7 times)
In the mean time in a seperate pot while you mag is boiling ,saute one onion with Kari leaves in oil
Let your onions braise till soft and golden brown
Once the onions are golden brown add 1 teaspoon ginger and 1 teaspoon garlic and green chillies to taste.
Now add in your 2 grated tomatoes followed by 1 teaspoon dhana and 1 teaspoon geero and 1 teaspoon salt and 1/4 teaspoon haldi
and red chilli powder to taste , mix well and allow the tomatoe water to burn out.
By now your mag should be boiled and soft by this stage.
Add in 1 teaspoon achaar masala in the tomatoe mixture and allow to cook for a minute.
Now add in your boiled mag with the remaining water ,add lemon juice as per taste , mix well and let cook on low heat for 5 - 10 minutes
or until flavour has sunk in.
Before serving add a tablespoon of yogurt or sour milk .