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300 gm horse gram
2 ½ liters water
5 tsp olive oil
05 gm black mustard seeds
50 gm onions
10 gm green chilies
03 gm curry leaves
20 gm red chili powder
1tbsp lime juice
Salt to taste


50 gm onions
25 gm ginger
50 gm coriander seeds
25 gm garlic
10 gm cumin seeds


Wash and soak the horse gram overnight in water. Boil the lentils on a slow fire until soft. Strain reserve stock for later use. Discard half the lentils and blend the rest at high speed for 1 minute. Make a fine paste of all the mentioned ingredients. In a pan, heat oil and add the mustard seeds. When they crackle add the chopped onion, green chilies and the curry leaves. Sauté till the onions are golden brown. Add the paste and sauté for another 2 minutes. Mix in the rest of the ingredients.
Add the stock and the lentil paste. Cook on a slow flame for at least 15 minutes. Add lemon juice and serve hot.

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