Pigeon Pea (Small Bowl)
Split chickpeas (1 Bowl)
White Mungo Bean (1 Small Bowl)
1 Tablespoon Coriander Powder
1 Tablespoon Turmeric Powder
1 Tablespoon Red Chilli Powder
1 Small ts Fenugreek
1 Small ts Mustard Seeds
2 Dry Red Chillies
3-4 Curry Leaves
2-3 Small Pieces of Ginger
1 Tomato (tiny pieces)
Boil and mix pigeon pea, chickpeas and mungo bean. Now cook 2-3 tablespoon oil in a deep pot.
When its cooked properly, fry mustard seeds, fenugreek seeds. Fry it for 1-2 minutes, then add pieces of dry red chillies, green chilli pieces, ginger pieces and tomatoes.
Now, spread red chilli powder and turmeric powder.
Add, ½ glass of water in the pot filled beans and mix them properly. Now add coriander powder in beans followed by salt.
Add the beans along with water in oil. And boil it for 5-7 minutes.
Serves with what suits your taste.
Serves – 1-2 persons