My lunch - veg thali

Parwar ki sabji - wash and cut the parwar. Heat oil, crackle jeera, garlic paste, hing. Mix well, then add the spices, parwar, salt. Mix well and cook it on slow flame without water. Cover a lid and check at intervals. Now when cooked, open the lid and cook till crispy. You can keep a thali over it filled with water and cook with the steam. Your sabji is ready.

For mogar dal - soak moong dal for 1/2 hr. Now heat oil, add jeera, ginger garlic paste green chillies and hing. Mix well. Add the spices. Allow it to cook for 1 min on high flame. Now add the dal. Add 1/2 cup water or as reqd. When done garnish it with coriander leaves.