VAAL SUBZI

NEEDED:

dry big vaal / mochai- soak overnight
garam masala
hing
haldi
salt
1/2 tsp sugar
mustard, oil - 4 tsp

TO GRIND:

2 big tomato
1 tsp dhaniya
1 tsp jeera
ginger
red chilly
cashewnut 4 -(opt)

METHOD;

• pressure cook the vaal , leave 4-5 whistle  & keep aside .
• temper mustard in oil & add the tomato paste. add hing & haldi  .
• cook  till the oil seperates.
• now add the cooked vaal & water as req.
• add salt , garam masala , sugar & cook for few min & remove
• garnish with corriander . ( can also add fresh cream at last)
• good with roti,  any rice.............