Ingredients:
- Mug dal
- Vegetables like carrot, beans ( thin or broad ), cabbage, cauliflower, broccoli, radish can be used. Use only 2 or 3 types of vegetables in appropriate quantity at a time, otherwise it will not taste good.
- pach foran
- bay leaf
- dry red chilli
- pinch of sugar or sugar free
- ghee
- turmeric powder
- salt
- oil
Method:
Dry roast the mug dal in a dry vessel until lightly brown and a nice aroma comes out.
Heat a little oil in the pressure cooker, add small piece of dry red chilli, little pach foran, bay leaf . Saute well.
Throw away the piece of red chilli to prevent dal from being hot. Then add a little ginger paste and saute again. Add the washed roasted mug dal, little turmeric, appropriate quantity of salt, pinch of sugar or half of a sugar free pill. Add about 1 cup water.
Close the lid after checking the rubber gasket , which should be nicely sitting. Heat the pressure cooker in high flame. When the pressure reaches maximum which can be understood by the sound, decrease the flame and keep it at low flame for about 5 minutes. Switch off the burner. When the pressure subsides by itself (about 5 mins ), open the lid and add a little ghee, mix well. You can add water according to the consistency of dal you prefer. Warm and serve.
Cut your choice of vegetables in small pieces. Wash and lightly fry them with salt in little oil. Add little water, bring the mixture to a boil, cover and cook in low flame for about 5 mins.
Take out the vegetables and add them to the dal, only when it is ready after pressure cooking.