• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

Ingredients is not available.


  1. Boil mung dhall with enough water to cover till cooked and mushy. Drain and set aside.
  2. Boil chickpeas in salted water till soft. Drain excess water. Blend spices (A) with a little water added until smooth.
  3. Heat oil in a casserole and fry ingredients (B) until fragrant. Add ground spices (A) and continue to fry until aromatic.
  4. Put in mung dhall, chickpeas, carrot, tomato and water. Bring to a boil. Reduce the heat and simmer for 15-20 minutes. Add cabbage and cook for an extra minute. Adjust seasoning to taste.

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