Muga Ghanta

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Recipe

Ingredients

1/2 cup	moong dal (yellow split gram)
1 cup	mixed vegetables (potato, carrot, beans, peas)
1 medium	potato, diced
1 medium	carrot, diced
1/4 cup	green beans, chopped
1/4 cup	green peas
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	cumin powder
1 teaspoon	red chili powder
1 teaspoon	sugar
—	salt to taste
2 cups	water
2 tablespoons	fresh coriander leaves, 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.