Rinse 200 g vaal and soak for at least 2 hours.
Pressure cook soaked vaal with 500 g water and 3 g turmeric powder until soft.
Heat 30 g ghee in a pan and add 5 g cumin seeds, 5 g mustard seeds, 2 g curry leaves, and 1 g asafoetida.
Sesli anlatım, porsiyon ayarı ve daha fazlası
