Ingredients: 3/4 moong dhal (thoroughly wash) 3 cups water (room temperature) 1 cup cabbage (coarsely chopped) 1 carrot (chopped) Salt to taste 1 teaspoon turmeric Pinch of asafoetida 1/2 onion (finely chopped) 4 cloves of garlic (chopped) 2-3 chillies (slit in halves) Pinch of cumin seeds Pinch of black mustard seeds 10 to 15 curry leaves 2 tablespoons ghee, olive or cooking oil Methods: 1) In the pressure bowl, add dhal or lentil, water, cabbage, carrot, cloves, onions, turmeric & salt. 2) Pressure cook for 45 minutes. *Saute' dhal 3) In a heated pot, add oil. 4) Once, oil has heated, add cumin and black cumin seeds & splutter. Also, add garlic & curry leaves. Saute garlic until light brown. 5) Add the cooked dhal, bring to boil and simmer for 2 to 3 minutes. Serve moong dhal warm with rice, roti & your favorite curries.
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