Hasi Majjigge Recipe

Cooking Directions

• STEP 1.Soak the lentils in water for 2 hours and then cook them until tender.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped vegetables like bottle gourd, pumpkin, and drumstick. Cook until they are soft.
• STEP 4.In a separate bowl, whisk yogurt with water and add it to the cooked vegetables.
• STEP 5.Add the cooked lentils, turmeric powder, salt, and red chili powder. Mix well and simmer for a few minutes.
• STEP 6.In a small pan, heat ghee and fry dried red chilies and fenugreek seeds. Add this tempering to the curry.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use any vegetables of your choice in this curry.
• Make sure to cook the lentils until they are soft and tender.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover Hasi Majjigge can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve the curry with steamed rice or roti for a complete meal.