Method of Preparation :
Coarsely grind the soaked bengal gram dal and red chillies with coriander powder, cumin powder, a pinch of asafeotida and salt. Add very little water if necessary.
Heat oil and season mustards. Add turmeric and asafeotida. Add any of the above mentioned vegetable and sauté them. Do not add water. Allow it to get tender and well cooked. To this add ground chana dal paste. Mix it well and keep of slow fire for 5 minutes. Serve hot with Chapattis. |
