• 1 cup mung dhal (washed)
  • Vegetables – 2-4 (Optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 piece of ginger, finely chopped
  • 1 very small pinch of asafoetida
  • 1 teaspoon ground coriander
  • 2 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 teasp. lemon juice
  • 1 teasp. Salt
  • 1 teaspoon fennel seeds


Wash rice and mung dhal in cold water 7 times and keep ready.

Heat up the ghee in a heavy bottom pan and add the mustard seeds. Fry on medium heat till they start to pop up. Add the rest of the spices and fry till they turn golden brown and give an aromatic smell (approximately 30 sec – 1 min). Do not allow them to burn. Add the vegetables and mung dhal, stir for a few seconds so that the mixture is coated with ghee, then add 4 cups boiling water. Cook with occasional stirring till its soft consistency. Serves 4 people.