PREPARATION

1. In a bowl, add 350 grams split mung beans, 1 litre water and soak for overnight.

2. Transfer this into a blender and blend it into a smooth paste.

3. Transfer this into a mixing bowl, add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon green chili, 2 tablespoons coriander and mxi it well.

4. Heat sufficient oil in a heavy skillet and drop a teaspoon of batter in it.

5. Deep fry until it turns golden brown and crispy.

6. Remove it from heat and drain it on an absorbent paper.

7. Heat 40 grams ghee in a heavy skillet, add 1 pod black cardamom, 1 cinnamon stick and stir well.

8. Then, add 200 grams onions puree and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

10. Add 2 tablespoons garlic paste, 2 tablespoons ginger paste and mix it well.

11. Now, add 1 tablespoon green chili, 500 grams tomato puree and mix it again.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 tablespoon dry fenugreek and mix it well.

14. Then, add 700 milliliters and mix it well.

15. Cover it with lid and cook for about 20 - 25 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Add 40 grams fresh cream and mix it well.

18. Now, add the fried ladoo in it and mix it well.

19. Cook for 5 - 7 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot.