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Ingredients:
Tomatoes – 1 cup, chopped, deseeded
Moong Dal – 1/4 cup, boiled
Curd – 1 1/2 cup
Coconut – 1/2 cup, ground
Coriander Leaves – handful, chopped
Green Chilli – 1, chopped
Mustard Seeds – 1 tsp
Dry Red Chillies – 5
Cumin Seeds – 1 tsp
Curry Leaves – few
Bengal Gram Dal – 1 tsp
Oil as required
Salt as per taste
Method:
1. Combine the tomatoes, moong dal, curd, coconut, coriander leaves and green chillies in a large bowl.
2. Add salt and mix well.
3. Heat little oil in a pan.
4. Fry the mustard seeds, bengal gram dal, cumin seeds and dry red chillies for 30 to 45 seconds.
5. Pour this over the pachadi.
6. Stir gently and serve at once.
