Ingredients
split green beans (moong dal), de-skinned, 400 g, salt to taste, turmeric powder, 5 g, red chilli powder, 5 g, ghee, 150 g, cumin seeds, 6 g, onions, thinly and evenly sliced, 130 g, green chillies chopped, 5 nos., ginger, julienned, 12 g, garam masala, 10 g, tomatoes, diced, 150 g, coriander powder, 20 g, cardamom seeds powder, 3 g, lemon juice, 50 ml, ginger-garlic paste, 7 g, fresh coriander leaves, chopped, 10 g, butter, 30 g, water, 1.5 lt
Method
• Wash and soak the split green beans in water for 8–10 hours.
• Drain out the water completely just before cooking.
• Boil the moong dal in water after adding salt, turmeric powder and red chilli powder to it. Once boiled, keep it aside.
• Heat ghee in a pan, add the cumin seeds and sauté on low heat.
• When the seeds crackle, add the sliced onions, green chillies and ginger juliennes and sauté till they turn light brown.
• Add the boiled dal and stir it for 7–9 minutes on low heat.
• Add garam masala, tomatoes, coriander powder, cardamom powder, lemon juice and ginger-garlic paste to it. Roast on low heat.
• Top it with fresh coriander leaves and butter. Serve hot.
