Ingredients
- Moong daal (Yellow lentil): 1 cup [soaked for 3 hours]
- Sabz mirchen (Green chillies): 3
- Piyaz (Onion): 1 medium
- Namak (Salt): 1¼ tsp
- Pissi laal mirchen (Red chilli powder): 1½ tsp
- Haldi (Turmeric powder): ¼ tsp
- Zeera (Cumin seeds): 1 tsp
- Pani (Water): as required to make a thick paste
- Lehsan (Garlic) paste: 1 tsp
- Meetha soda (Baking soda): ¼ tsp
Method
Step 1: Add Moong daal (Yellow lentil), Sabz mirchen (Green chillies), Piyaz (Onion), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Zeera (Cumin seeds), Lehsan (Garlic) paste in the chopper. Gradually add water and chop the mixture to make a smooth paste.
Step 2: Take out the mixture from the chopper and mix for 2-3 minutes. Add Meetha soda (Baking soda) and give it a good mix.
Step 3: Take ¼ tsp of mixture and fry at medium to low flame for 2-3 min or till a nice golden colour appears.
Ingredients
- Piyaz (Onion): 1 medium [chopped]
- Tamater (Tomatoes): 3 medium
- Pissi laal mirchen (Red chilli powder): 1 tsp
- Namak (Salt): ¾ tsp [to taste]
- Pani (Water): 3-4 cups [as required]
- Oil: ½ cup
- Zardy ka rung (Yellow food colour): ⅛ tsp
- Haldi (Turmeric powder): ¼ tsp
- Garm masala (Whole spices) powder: ¼ tsp
- Sabz mirchen (Green chillies): 3
- Sabz dhaniya (Green coriander): 2-3 tbs
Method
Step 1: Fry Piyaz (Onion) in hot oil till they become brown. Add Tamater (Tomatoes), mix, cover, and cook at medium to low flame for 2-3 minutes.
Step 2: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Zardy ka rung (Yellow food colour), Haldi (Turmeric powder), mix and cook till the oil separates.
Step 3: Add Pani (Water), mix, cover, and cook at low flame for 4-5 minutes. Add fried Mangochiyan, mix, cover, and cook at low flame for 2 minutes.
Step 4: Add Garm masala (Whole spices) powder, Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), and mix well.
Ready to serve.