Moong Daal and Dherosher Jhaal



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


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


Mustard oil


Wash the okra, chop off the head and cut it in 3-4 cm long pieces. In a pan, heat up the mustard oil. Temper panchphoron and add the finely chopped garlic and chopped okra. Keep trying until the okra is half done (when it has soften a bit). In the meantime, add salt, turmeric powder, and sugar in the pan. In a separate bowl mix mustard paste, milk, water and the poppy seed paste. Add it to the pan and keep boiling until the okra is done and the sauce has thickened. Serve with rice.


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

2 tbsp milk

100 ml water


Mustard oil

A pinch of sugar