- Moong (Green Gram) – 1 cup
- Big Onion – 1
- Tomato – 1
- Red Chilli Powder – 1/2 teaspoon
- Turmeric Powder – 2 pinches
- Vaangi Bath Powder or Pav Baji Masala Powder – 2 teaspoons
- Oil – 1 tablespoon
- Jeeragam (Cumin) – 1 teaspoon
- Asafoetida powder – a pinch
- Coriander leaves – few
- Salt – 1 teaspoon or as per taste
- Soak Moong (Green Gram) in water for 6 to 8 hours.
- Pressure cook for 2 to 3 whistles or till soft.
- Chop onion and tomato finely.
- In a kadai put the oil and when it is hot add jeeragam (cumin) and asafoetida powder. Add chopped onion and fry for few minutes. Add chopped tomato and fry till it mashes well. Add red chilli powder, turmeric powder and Vaangi Bath Powder (Or Pav Baji Masala Powder) and salt. Stir well for few seconds. Add cooked Moong (Green Gram) along with the water in which it is cooked. Allow to cook till it is thick and blends well with the masala.
- Remove from stove and garnish with cut onion, Green chilli, tomato and coriander leaves.
This gravy goes well with Chapati or any Indian Bread. Can also be served with hot steamed rice/mild pulao.