Ingredients
- 1 cup Butterfly Green Grams (Polished, washed, and soaked for 30 minutes)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1-inch piece of ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions
Step 1
Rinse the soaked green gram and set it aside.
Step2
In a pressure cooker, heat oil over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
Step 3
Add chopped onions and sauté until translucent.
Step 4
Add grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.
Step 5
Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.
Step 6
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
Step 7
Add the soaked green gram and mix with the spice mixture.
Step 8
Add water to the mixture. Adjust the quantity based on your preferred consistency.
Step 9
Close the pressure cooker lid or cover the pot and cook until the green gram is soft. Adjust time based on the cooking method.
Step 10
Once cooked, check the consistency. Add more water if too thick.
Step 11
Add garam masala and stir well. Adjust salt and spice levels according to your taste.
Step 12
Garnish with fresh coriander leaves.
