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Mogar Sabzi

This spicy dish is perked up with a wide assortment of seeds and masalas, which lend it an amazing flavour and aroma.
Chef Gautam Mehrishi's Mogar Sabzi recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 4 to 6 tbsp mustard oil
  • 2 cups soaked pigeon peas
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 2 tsp All ground spice
  • 1 tbsp turmeric powder
  • 1½ tbsp coriander powder
  • 1 tbsp red chilli powder
  • 3 tbsp lime juice
  • 5 to 6 Coriander sprigs
  • 2 tbsp coriander
  • 1 tsp asafoetida
  • salt
  • Lukewarm water
  • coriander
  • All ground spice

HOW TO PREPARE MOGAR SABZI

  1. 1

    Heat a little mustard oil in a pan. In a bowl, take the pigeon peas soaked in water and add some cumin seeds, mustard seeds, salt and a little all ground spice. Mix all with a spoon. When the oil in the pan turns hot, add a little turmeric powder, coriander powder, red chilli powder and lime juice. Stir the mixture gently. Add a small quantity of marinated peas to the masala, followed by a minimal quantity of asafoetida. Stir it by adding a sufficient quantity of lukewarm water. Take a few sprigs of coriander and add them to the gravy. This brings out the good flavour. Add chopped coriander to the remaining marinated peas in the bowl, as well. Mix the contents with a little asafoetida and all ground spice and mix it. Simultaneously, heat mustard oil in another pan. Add the mixture to this along with some lime juice. This mix will be used as the topping for the masala peas. Once cooked, transfer the masala peas to a serving vessel. Top it with fried peas coriander and all ground spice.
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