Moong Dal Tadka with Steamed Rice and Potol Posto
Yellow moong dal cooked and finished off with a seasoning of aromatic spices for a light and healthy dish; best enjoyed with rice; accompanied by a Bengali delicacy of pointed gourd (parwal/patol) cooked in a thick paste of poppy seeds and masalas.
|Basmati Rice||Coriander Leaves|
|Turmeric Powder||Refined Sunflower Oil|
|Split Mung Beans||Kolhapuri Red Chillies|
|Poppy Seeds||Chopped Cashews|
|Snake Gourd||Nigella Seeds|
|Red Onions||Garam Masala|