- 1 bowl sabat moog dal
- 2 spoon olive oil
- Pinch of cumin seed
- 1 spoon garlic, fine chopped pieces
- 1 big onion, chopped
- 1 tomato, chopped
- Half table spoon of salt
- Half table spoon of turmeric
- Half table spoon of green chilli
- 1 spoon ginger chopped pieces
- 1 table spoon of coriander powder
- Fresh green coriander leaves
Soak sabat moog dal for 1 day in enough water. Fill half container with black grams and then top it up with water up to 3/4 the volume of the container.
Heat 2 spoon full of olive oil or ghee in a pan.
Add a pinch of cumin seeds and one spoon of garlic (paste or chopped) and fry for not more than half half minute.
Now add chopped onions and cook them for a couple of minutes. Add some salt and then again cook it for few more minutes until onions turn light brown in colour.
Now add one spoon ginger paste or chopped ginger. Fry that for less than half minute.
Now add all the spices according to the quantity of the vegetables and your taste. For example, Half table spoon of each: salt, turmeric, green chilli. Your tarka is ready. Set it aside.
Put sabat moog dal in the pressure cooker. Add salt, turmeric and cilli according to taste. Add 7 bowls water and let it cook on full heat for one whistle. Continue cooking on low heat for another 25 minutes. Let it cool down (do not release the pressure).
Add one table spoon of coriander powder in the end after cooking
Now add tarka to the sabat moog dal inside the pressure cooker. Stir well and cook for another 5 minutes.
Garnish with fresh green coriander and serve.