Recipe

Nimona
(निमोना)

Recipe Contributed By: Shobha Kumar , Mumbai

 Ingredients

Peas (matar ka dana) - 500 gm (coarsely ground)
Masala Badi (kumhrauri) - 4
Tomato - 2 (chopped)
Onion - 2 ( finely chooped)
Ginger Paste - 1 tsp
Garlic Paste - 1-and-a-1/2 tsp
Haldi Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Jeera (sabut) - 1/2 tsp
Jeera Powder - 1-and-a-1/2 tsp
Dhaniya Powder - 2 tsp
Black Pepper Powder - 1-and-a-1/2 tsp
Hing - 1 pinch
Cooking Oil - 6 tbsp
Pure Ghee - 2 tsp
Salt to taste

 Method of Preparation

1. Heat 3 tbsp oil in a Kadahi. Fry badis lightly and keep aside.

2. Add sabut jeera and hing in the oil remaining in the Kadahi.

3. Add ground peas and fry till completely dry. Keep aside.

4. Heat again 3 tbsp oil in the Kadahi.

5. Add chopped onion and fry till golden colour.

6. Add garlic paste and fry a little.

7. Add ginger paste and all masala powders* (except garam masala). Fry.

8. Add chopped tomato and cook till soft.

9. Add garam masala, peas, badis, salt and 2 cups of water.

10. Cook for half-an-hour on low fire or simply pressure cook.

11. Serve nimona topped with pure desi ghee.

 Notes and Tips