25. Green Moong Dal Sojji🔗

Ingredients:

For Seasoning:

• 1. Fry small rice in smaller quantity until golden brown. Fry green moong dal. Whole green lentils have to be fried until golden brown. After it is fried it can be broken and used. By doing this the lentils will be tasty and aromatic. Mix this with the fried small rice.
• 2. Pour 3 padi ghee in a 5 padi water holding capacity pot and heat it. Refer to the 22nd recipe for seasoning by adding red chillies, urad dal and mustard. Add curry leaves to the seasoning and when the spluttering sound stops, add 2 padi water to the prepared seasoning. Put turmeric powder in the water. When the water boils, add the fried

rice along with fried dal after cleaning it thoroughly in water and draining the water. Stir well and close it with a lid. After some time see if the rice and dal is ¾th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

• 3. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, jeera and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.
• 4. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of jeera, pepper and asafoetida will spread all over the dish.