Cooking Instructions
- 1
Soak mung and moth together overnite.Next day pressure cook for 1 whistle on slow flame by adding 1 glass water,little salt and 1/2 tspoon haldi powder.
- 2
Now crush onions and garlic as a paste. Now in a pan take oil and let it get hot. Once hot put the paste and saute till it leaves oil from sides.
- 3
Now crush tomatoes,green chillies and adark together.Add this paste to the saute onion paste and cook till it leaves oil from edges.
- 4
Now add all the masalas and saute it for 1/2 minutes. Add water and let it cook till it starts boiling. Let it boil for 3/4 minutes.
- 5
Now assembled everything while serving.
- 6
Add mung moth 1 tblspoon in a deep bowl,add the tari/gravy till the mung moth is covered with it. Now add raw finely chopped onions, spicy mixer namkeen and top of that garnish with chopped dhaniya patta. Place baked Paus with the Misal.
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