Ghee___ 100 grams
Crushed seasoning___ 2 tola
Turmeric___ 50 grams
Ginger___ 2 and half tola
Garlic___ 2 0r 3 cloves
Salt, red pepper___ to taste
Gram, arher, masur, mung, mash___ 125 grams
Soak the pulses into water before 1 hour of cooking.
After this interval add all these five pulses into water with salt, pepper and turmeric, cook on low heat.
When the pulses become half tenderized then add ginger and green chili.
On the complete cooking of the pulses, fry the garlic into the ghee and garnish.
Add seasoning and green coriander.
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