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In a pressure cooker add in moong daal, quinoa, water and pigeon peas. Stir well. Next, add in turmeric, chaat masala, hing, serrano chili, ginger paste and salt to taste.
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In a small sauce pan, prepare your oil vaghar. Heat oil over medium heat. Once oil begins to sizzle add in garlic cloves, cinnamon stick, bay leaves, cumin seeds and clove buds. Let sizzle for 1-2 minutes, then remove from heat and pour into pressure cooker.
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Close pressure cooker lid and place over medium heat. Let pressure go for 2 whistles (aprox 12 mins, depending on pressure cooker). Once second whistle blows, turn off heat and set aside until completely cool.
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Serve with mango pickle & masala chaas!