Ingredients
- 1 cup yellow mung dhal
- 3 cups Rice
- 4 eggplants
- 4 green cardamoms
- 1/2 tbsp asafetida powder
- 2 cups beaten yogurt
- 1 tbsp fennel seed powder (saunf)
- 1/2 tbsp Turmeric Powder
- 2 tbsp red chili powder
- 2 tbsp ginger powder
Instructions
- 1 cup yellow mung dhal 3 cups of rice & cook it.
- In a separate pan fry 4 eggplants cut into roundels (thick slices)
- Fry in ghee or mustard seed oil and keep aside.
In the same pan fry masala:
- 4 green cardamoms ½ tbsp asafetida powder Add 2 cups of beaten yogurt Add to yogurt powder masala / or mix it with the yogurt : 1 tbsp fennel seed powder (saunf) ½ tbsp turmeric powder 2 tbsp red chili powder 2 tbsp ginger powder
- Cook on medium level for about 4 minutes.
- Add the fried vegetable roundels, cover and cook on low level for about 4 minutes.
- Add to previously cooked rice and däl, and cook together for 5 min.
- Garnish with chopped fresh coriander.
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