I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.
Green Mugh dal: 150gms
Tomato: 2 medium sizes
Onion (Peyaj): 2 large ones
Garlic (Rasun): 7 or 8 cloves
Kasturi Methi (Fenugreek leaves): 1 tablespoon
Green chili (Sukhno Lanka): 3
Turmeric powder (Halud guro): 1 teaspoon
Sunflower Oil (Saada tel): 2 tablespoons
Salt to taste
- Soak the mugh dal for about an hour.
- Pressure cook for at 2 to 3 whistles.
- Drain the excess water out of the dal and keep aside.
- Cut the onions in square pieces, and the chilies into small ringlets.
- Heat the oil in a shallow wok.
- As the oil gets heated throw in the onions to sauté along with the garlic.
- As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
- Add the mugh dal, turmeric powder, salt and toss well.
- Add little water if necessary and in between mash the dal properly.
- Now add the Kasturi Methi to the preparation and mix well.
- Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
- Take it out of flame as it gets dried up.
It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.
Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .