Mung Ni Dal Ne Papeta

Ingredients 

• 1 1/2 cups split skinless green gram, soaked
• 3 tablespoons scraped fresh coconut
• 1 inch ginger piece 
• 8-10 garlic cloves 
• 2-3 green chillies
• 1 inch cinnamon piece 
• 1/2 cup scraped coconut
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 teaspoons red chilli powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 medium potatoes, chopped

Method

1. Heat one tablespoon ghee in a non-stick pan. Add the ginger, garlic, green chillies, and cinnamon and sauté for thirty seconds.
2. Add the coconut and cook till golden brown.Take the pan off heat and allow the mixture to cool.
3. Grind the mixture into a fine paste with sufficient water.
4. Heat the remaining ghee in a pressure cooker. Add the onions and sauté till golden brown.
5. Add the tomatoes and cook till the tomatoes are pulpy.
6. Add red chilli powder, turmeric powder, salt and sauté for thirty seconds.
7. Add the prepared paste and sauté for five to six minutes. Add the green gram and potatoes and mix well.
8. Add two cups of water and pressure cook till the pressure is released twice (two whistles).
9. Take the cooker off the heat and open when the pressure is completely released.Serve hot.

Nutrition Info