Mughalai Dishes - VEG. CURRY

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VEG. CURRY

INGREDIENTS:

1 ½ teacups uncooked chanadal or masoor dal
1 ½ teacups of boiled vegetables ( carrots, french beans, potatoes, green peas, cauliflower)
1 tsp cumin seeds (jeera)
1 onion finely chopped
2 tsp. amchur powder
1 tomato finely chopped
½ tsp. turmeric powder
¾ tsp. red chilli powder
3 tbsp. ghee
salt to taste

For the chilli garlic paste:

6 green chillies
6 cloves garlic
1� piece of ginger

METHOD:

Peel the garlic and ginger. Then grind the garlic, ginger and green chillies into a fine paste. Keep aside. Cook the dal in 2 teacups of water. Heat 1 ½ tbsp. of ghee in a frying pan. To this add the onions and the cumin seeds and fry for 2 minutes. To this add the amchur powder, tomato, turmeric, salt and the chilli garlic paste and cook for a few minutes.

Pour the hot curry in a serving dish. Just before serving, heat the balance 1 ½ tbsp. ghee with the red chilli powder and pour over the curry in the serving dish.

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