1/2 Cup mungfali powder (groundnuts dry roasted, peeled and coarsely ground)
1 Cup dahi (curd)
1 Hari mirch (green chilli chopped)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon ghee
1 Tea spoon jeera (cumin seeds)
1 Laung (cloves)
5 Kali mirch (pepper)
1/2 Tea spoon lal mirch
Pinch of sugar (optional)
Salt to taste
In a mixer jar make fine paste of groundnut powder adding little water.
Add this paste to dahi and mix well.
Heat ghee in a pan and add jeera, kali mirch and laung.
Pour dahi-groundnut mixture stirring continuously .
Add hot water to get the required consistency.
Add salt, sugar and lal mirch.
Boil for 2 mins.
Garnish with hara dhania and serve with Bhagar (sama chaval,mordhan,samo), Saboodana usal, Ratala kees or Saboodana vada.