Muga dali (roasted moong dal) - 2 cups
Janhi - 2 nos (Ridge gourd) (cut into large chunks)
Aloo - 1 nos. (Potato) ( large cubes)
Turmeric powder - 1/2 tsp
Salt to taste
Bay leaf -1 no.
Coconut grated - 1/4 cup
Roasted [cumin seed (1 tsp)+Fennel seed (1/2 tsp)+whole black pepper (3-4 nos)+dry red chilly (1-2 nos)] powder (lightly roast it n make a fine powder)
For Tempering:- Ghee (1-2 tsp), Jeera (Cumin seeds) (2 tsp), dry red chilly, pinch of hing (asafoetida).
Clean n wash the moong dal, boil the dal in a wide pan (dekchi), add haldi, salt n bay leaf. When it start to boil add the potato cubes n let it boil about 10 mins.when the dal is half cooked (80%), add the janhi n again boil untill it properly cooked. Add the grated coconut on it. Switch off the flame.
Now for tempering, heat ghee in a small frying pan, add dry red chilly, cumin seeds n hing and pour it into the boiled dalma. Sprinkle the roasted cumin+fennel+chilly powder n Serve with roti or poori..!!!