Kathol - Moong/chaula

• portioner: 6
• total tid: 1 hour

Ingredienser

2 cup Moong

1.5 large Onions - finely chopped

4-5 med Tomatoes - finely chopped

4-5 med cloves of garlic - finely chopped

Equal amount ginger

2-3 small green chilli

Instruktioner

1. Wash the moong & boil them in a cooker with at least 1.5in to 2 inch water above the moong line. Remove the foam and cover the lid.

2. Wait until 2 whistles and remove from stove prior to the 3rd whistle. Release the pressure and open the cooker to check the doneness.

3. Put enough oil (3-4 tbsp) in a pan and heat it up then do a vaghar with rai, jeera, hing.

4. Put in the finely chopped onion with a little bit of salt and sauté for 5-7 minutes on medium to high heat until onion is almost melted.

5. Add the garlic, ginger and green chilli and cook until garlic and ginger have softened up and are fragrant.

6. Add turmeric, red chilli powder and dhana jeera and continue to sauté the mixture for 3-4 min until masala are cooked.

7. Then add the tomatoes and keep cooking for 4-5 minutes the mixture until the tomorrows are cooked 75% of the way.

8. Add in the moong with some water. Determine the water quantity based on the level of consistency that you want.

9. Add some jaggery and aamchur powder mixed with water to the mixture.

10. Cover and cook on medium to low heat. Mix every now and then to prevent it from sticking.

Anteckningar

• Use 1.25 cup kathol if eating with rotli and rice for Ronak, Madhu, Shrey, Trupti & Hiren + lunch for Trupti & Hiren

• Use 1.75 cups kathol if eating with sheero for Ronak, Madhu, Shrey, Trupti & Hiren + lunch for Trupti & Hiren