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Jain World
Sub-Categories of  PARYUSHAN TIME RECIPES
Amchoor
Atte Ka Seera
Choonbadi
  Ghatte Ka Saag - Curry
  Goondh Ki Raab
  Khakhras
  Lapsee
  Lemta Or Patolia
  Methi Papad Sabzi
  Mogar -Skinned Split Gram ki Sabzi
  Moong Subzi
  Mung Pani
  Papad Choori
  Parodhi
  Pathod with Variations
  Soonth

MOGAR (SKINNED SPLIT GRAM) KI SABZI  


Ingredients :

1 cup yellow dal (split skinned green gram)
1 tbsp. oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder Salt to taste
1/4 tsp. each mustard and cumin seeds
2-3 pinches asafoetida
1/2 lemon juice extracted
2-3 pinches garam masala
1 tsp. coriander leaves finely chopped (optional)
3/4 cup water

METHOD :

1.      Wash and soak dal in some water for 2 hours.

2.      Mix chilli, dhania, turmeric, salt in 2 tbsp. water.

3.      Heat oil in a heavy pan, add seeds, allow to splutter.

4.      Add asafoetida and masala water.

5.      Stir and cook for a minute.

6.      Add drained dal, water, and cover.

7.      Cook for 7-8 minutes or till dal is soft to press but not mushy.

8.      Stir gently intermittently, not breaking dal.

9.      Add lemon juice, garam masala and mix.

10.  Allow most of water to evaporate once cooked.

11.  Garnish with coriander if desired.

12.  Serve hot with chapati, bhakari, etc.

Making time: 20 (excluding soaking time)
Makes: 4 servings
Shelflife: Best fresh but can be refrigerated and reused.

Nutritional value

Protein 43.63gms
Fat 24.7gms
Minerals 7.33gms
Fiber 5.17gms
Carbohydrate 114.3gms
Energy

863.0kcal