Ingredients
250 gm chana dal
200 gm sev
1/2 tsp mustard seeds
1/2 tbsp coriander seeds
250 gm chana dal
200 gm sev
1/2 tsp mustard seeds
1/2 tbsp coriander seeds
2 tsp ginger chili paste
1 tsp lemon juice
1 tbsp coriander leaves
salt to taste
1 tsp lemon juice
1 tbsp coriander leaves
salt to taste
oil as required
Method
1. Soak the chana dal in water and keep aside for 5-6 hours.
2. Drain water from dal and grind coarsely.
3. Pressure cook the chana dal and keep it aside.
4. Heat oil in a pan and add mustard seeds.
5. When the seeds splutter, add ginger chili paste, salt, sugar and lemon juice.
6. Stir well for 10-12 minutes and cook until the oil separates.7. Garnish with sev and coriander leaves and serve.
Method
1. Soak the chana dal in water and keep aside for 5-6 hours.
2. Drain water from dal and grind coarsely.
3. Pressure cook the chana dal and keep it aside.
4. Heat oil in a pan and add mustard seeds.
5. When the seeds splutter, add ginger chili paste, salt, sugar and lemon juice.
6. Stir well for 10-12 minutes and cook until the oil separates.7. Garnish with sev and coriander leaves and serve.
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