1 cup moong boiled.1/4 cup tower daal boiled ( blend and until liquidized)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons ghee + 1 tablespoon for later use
2 bay leaf
1 stick cinnamon
1 black cardamom
2 tomatoes grated
1 1/2 teaspoons salt ( or as needed)
1/2 teaspoon turmeric powder
2 teaspoons chili powder
1/4 teaspoon garam masala
1/2 cup yogurt
Heat ghee in a pan add bay leaf, cardamom and cinnamon ,when it crackers add ginger paste and soute for around 30 seconds. Add salt,turmeric powder and chili powder turn the heat on low and mix well. Add tomatoes mix until ghee oozs out. Add yogurt and mix until well combined. add the boiled daal and whisk well. add boiled moong and little hot water as needed and cook on low het and let simmer for 5 minutes, stirring in between. Add garam masala and chopped cilantro mix all together.
For the temparing
2 tablespoons ghee
1 tablespoon kauri methi
2 tablespoons fried onions ( for garnishing)
jikoni 