INGREDIENTS:
Moongdhal /
Paasi parupu - 1/2 Cup
Onion - 1 chopped lenghtwise
Tomato - 1 finely chopped
Green chillies - 3 to 4 Cut lenthwise
Ginger - 1 Tsp finely chopped
Garlic - 1 Tsp finely chopped
Turmeric powder - 1/4 Tsp
Lemon juice - 1 Tsp
Salt - as needed
To temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Fenugreek seeds - 1/4 Tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Wash and pressure cook the moongdhal, allow 2 to 3 whistles. Mash well and keep aside.
Heat oil in a kadai splutter mustard seeds, add onion and fry until turn into transparent. Add curry leaves. Add chopped ginger and garlic and fry well and add tomatoes. Cook for two minutes then add mashed dhal. Add turmeric powder and salt. Mix well and add enough water as needed. Allow it to boil and cook for 5 mins. Turn of the stove and add lemon juice. Mix well.
Serve with hot mini idlies :-) Place mini idlies on the serving bowl and soak with sambar for 5 mins. Yummmm!
TIPS:
Add tamarind juice instead of lemon juice.
Mixed veggies can be added.
Sambar powder can be added instead of green chlillies. Green chillies flavour will give an awesome taste and I always prefer green chillies.
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