1 cup mung dhal
3 cups water
1 tablespoon ghee
– combined in the pressure cooker
– cooked for 3-4 minutes after the pressure has built up
(OR cooked in a saucepan for 20-30 minutes).
Some chard, broccoli, green beans and zucchini etc.
– steam until tender in a separate pot.
Spices (adjust to your taste):
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1/4 teaspoon ajwan seeds
1/4 teaspoon mustard seeds
1/2 teaspoon ginger
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon salt
Put the whole spices into a small bowl, and the powdered ones into another, so you can add them to the ghee at different times.
Heat one tablespoon of ghee in a pan. Heat it until the temperature is hot enough so that the seeds will pop when you drop them into the ghee. Let them simmer for a little while before dropping in the powdered spices. Let them cook for a minute or two, or until the aroma is noticeable. Don’t let them burn!
Combine the dhal, vegetables and spiced ghee, stir them gently together, and add a little lemon juice or lime juice.