Vegan Kagheena

Updated at: Thu, 17 Aug 2023 08:00:16 GMT

Step 1

Wash and soak daal overnight in the fridge. Somewhat equals to 4~6 eggs. In the morning, rinse daal thoroughly.

Step 2

Then blend it with all ingredients with just 50g of water. When difficult to grind then add 50g of more water and grind it.

Step 3

Finally, add 50g of additional water and grind/blend for 1~2 minutes to make a smooth paste (in total 150 grams of water).

Step 4

This is a generic recipe. You can use your own home's recipe.

Step 5

Take oil in a non-stick frying pan on medium to medium-high heat. Add onion and garlic. Cook them until onions are translucent. Add blended mung daal mixture to pan.

Step 6

Let it cook for a minute before mixing. Be gentle and don't mash. Let it form clumps just like khagina. Mung daal will take about 5ish minutes to cook. Turn over khagina pieces to let them cook on all sides, be gentle and have patience.

Step 7

Then add tomatoes. Don't cover as tomatoes will release water and will make a watery mess. After every minute, mix gently. After 3~4 minutes, add green chillies and chilli flakes. Cook for 1~2 minutes. Turn off the heat. Gently mix in cilantro.

Step 8

Dish out and sprinkle the Kala Namak water on top of khagina.

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