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INGREDIENTS :

----- IN COOKER -----
SABUT MUNG – 1 CUP (250 GM)
CHANA DAL – ¼ CUP (50 GM)
SALT – ½ TSP
TURMERIC POWDER – ¼ TSP
BAY LEAF – 2 LEAVES
HING – ¼ TSP
DESI GHEE – 1 TSP

----- WHILE COOKING IN KADAI -----
DESI GHEE – 2 TABLESPOON
GARLIC – 7 TO 8 CLOVES
BLACK PEPPER – 8 TO 10
CLOVES – 3 Nos.
BLACK CARDAMOM – 1 No.
CARDAMOM – 2 Nos.
CINNAMON – 1 INCH
GINGER – ½ INCH
ONION (MEDIUM) – 2, FINELY CHOPPED
TOMATO (MEDIUM) – 2, FINELY CHOPPED
SALT – 1 TSP
PANEER – 100 GM (COTTAGE CHEESE)
GREEN CHILLI – 2, ROUGHLY CHOPPED
CORIANDER LEAVES – ¼ CUP
RED CHILLI POWDER – 1 TSP
TURMERIC POWDER – ¼ TSP
CORIANDER SEEDS POWDER – 1 TSP
GARAM MASALA – ½ TSP
LEMON JUICE – 1 TABLESPOON

----- TADKA -----
DESI GHEE – 1 TABLESPOON
CUMIN SEEDS – 1 TSP
RED CHILLI POWDER – ½ TSP

हमारी और भी अनेकों सरल रेसिपी को देखने के लिये आप इन लिंक पर क्लिक कर सकते हैं :
New style Mooli ki Sabzi - [ Ссылка ]
New style Soyabean sabzi - [ Ссылка ]
New Soyabean nashta - [ Ссылка ]

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