Friday, December 24, 2010


It is a sweet and a little sour moong daal recipe which looks very tempting to everyone. The color combination of golden yellow with brownish red is very appealing. Hope you will try this out at home.

Ingredients :

1. Maida (all purpose flour)- 3 to 4 tbs
2. Khoya- 50 gms
3. Milk- 500 ml
4. Lemon juice- 2 tsp
5. Moong daal (soaked in water for 30 minutes)- 1 cup
6. Water- 1 1/2 cup
7. Turmeric powder- 1/2 tsp
8. Red chilly powder- 1/2 tsp
9. Green Cardamom (crushed)- 1 tsp
10. Cinnamon stick- 2
11. Salt to taste
12. Sugar- 1 tsp
13. Lemon juice- 1 tsp
14. Jeera (cumin seed)- 1 tsp
15.Ghee- 1 tsp
16. Hing (asafoetida)- 1 pinch
17. Kasuri methi (fenugreek leaf)- 1 pinch

Procedure :

First you make the jamuns as the way I have described in my gulaab jamun recipe. Now in a kadhai add daal, water, turmeric, chilly powder, salt and sugar. Let it start boiling. When the daal starts boiling, reduce the flame and mix it thoroughly. Now cover it and cook for 7 to 8 minutes. Next add cardamom, cinnamon and cover it again. When the daal is done, add lemon juice to it and remove it from the flame. For the tadka, mix 1 tsp ghee, jeera, hing and kasuri methi and heat it for 1 to 2 minutes. When jeera will start spluttering, add it to the daal and mix well. Now serve the daal in a bowl and place one or two jamuns on top of it.

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