MOONG DAAL AND DHEROSHER JHAAL

MOONG DAAL

200 g moong lentils (peeled)

1-2 carrots

70 g haricots verts

1 dl green peas

2 tomatoes

Fresh coriander

1 green chili

1-1,5 tbs turmeric powder

2 tbsp dried desiccated coconut

1 tbsp sugar

25 g cashew nuts

25 g raisins

1 tbsp ghee

Salt

Mustard oil

DHEROSHER JHAAL

A bunch of okras (dherosh)

2 tbsp mustard powder or paste

2 tbsp poppy seeds powder or paste

1/3 tsp panchphoron

2 cloves of garlic

1 chili

1 tsp turmeric powder

Salt

Mustard oil

A pinch of sugar



Chop vegetables. Roast the lentils until they are pink/brown. Rinse the lentils after they have been roasted and then proceed to boil them. 

Heat mustard oil and temper the panchphoron. Add the de

Put in the chopped vegetables and the chili and then the turmeric, salt and sugar. Cook until everything is done and then add ghee and  fresh coriander. 

Fry panchphoron and the