Ingredients:
Dal (Harada or muga)- 2 cups
Baigan – 150 grams
Kakharu – 150 grams
Amrutabhanda – 100 grams
Saru – 100 grams
Alu – 100 grams
Water 5 cups
Panch puran (without methi) – 2 spoons
Dry chilli – 6
Cumin seeds – 1 teaspoon
Ghee – 1 spoon

Method:
Masala- Dry fry Cumin seeds and Dry red chillis in a pan. Let it cool and then grind it to a fine powder. This powder
is called “Jeera- lanka” gunda.
Cut all vegetables into large pieces.
Wash dal very well and cook with 4 cups water, turmeric, salt.
When dal is partially cooked, add the vegetables to the dal and pour a little more water.
Cook covered till dal is completely cooked.

In a wok, heat ghee, add phutana and dry chilli. When it starts to splutter, put the dal in it and cook for 2 more minutes.
Put Jeera- lanka gunda to dalma and mix well. Serve hot with Rice.

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