2 Cups mota aata
2-3 Table spoon oil
2 Onions chopped
1 Hari mirch chopped
5-8 kadhi patta (curry leaves)
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
2 Table spoon sugar (optional)
1-2 Tea spoon lemon juice
2 Table spoon finely chopped hara dhania
Salt to taste
Roast aata in a pan with 1 table spoon oil on low flame.
Heat oil in a pan and add rai and hing.
Add onion, hari mirch, hing and kadhi patta.
Fry till it is soft and add haldi, aata, mirch, sugar and salt.
Pour hot water (approx 2 cups), mix well, cover and cook on low flame.
Add lemon juice and garnish with hara dhania.
Serve with fresh dahi (curd).