Muga Ghanta

Cuisines

Best for

Recipe

Ingredients

	1/2 cup	Moong Dal
	1 cup	Mixed Vegetable , like drumsticks, brinjal, and potatoes
	1 medium	Potato , diced
	1 medium	Carrot , diced
	1/4 cup	Green Bean , chopped
	1/4 cup	Green Pea
	1 medium	Tomato , chopped
	1 teaspoon	Ginger , paste
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2 tablespoons	Mustard oil
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Red chili powder
	1 teaspoon	Sugar
	—	Salt , to taste
	2 cups	Water
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Dry roast the moong dal in a pan over medium heat until it turns golden brown. Set aside.
2. 2 In a large pot, heat mustard oil until it smokes, then reduce the heat to medium.
3. 3 Add cumin seeds and asafoetida to the oil. Sauté for a few seconds until fragrant.
4. 4 Add ginger paste and sauté for another minute.
5. 5 Add the chopped tomato and cook until it becomes soft and mushy.
6. 6 Add the roasted moong dal and all the chopped vegetables (potato, carrot, beans, peas) to the pot.
7. 7 Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
8. 8 Mix everything well and add 2 cups of water.
9. 9 Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the dal and vegetables are cooked through.
10. 10 Add sugar and mix well. Adjust seasoning if needed.
11. 11 Garnish with fresh coriander leaves before serving.