Ingredients:

1 cup green mugh (wash and soak overnight)

2 tbls canola oil

1 onion chopped

1 tsp whole jeero

1 tsp garlic paste

1/2 tsp green chilli paste

1/2 tsp salt

1/2 tsp turmeric powder

1 tsp chilli powder

1 tsp dhana jeero

1 tsp methi/ pickle masala

1/2 tsp chicken spice

2 tomatoes grated

2 cups water

1 kg rump steak, cut into strips (steak)

2 tsp ginger garlic paste (steak)

1 tsp red chilli paste (steak)

2 tbls lemon juice (steak)

1 tsp salt (steak)

1 tsp chilli powder (steak)

1 tsp crushed jeero (steak)

1 tsp barbeque spice (steak)

1 tsp steak and chops spice (steak)

1 tsp tandoori spice (steak)

1/2 tsp black pepper (steak)

1 canola oil (steak)

1 tbls coconut oil (steak)

1 medium tomatoe sliced (steak)

1 small onion sliced in rings (steak)

1 small green pepper sliced (steak)

1 small red pepper sliced (steak)

fresh dhania for garnish (steak)

Directions:

1. Heat the oil in a nonstick pot.

2. Add the jeero and onion and fry till golden.

3. Add the garlic, green chilli and spices.

4. Braise for a few seconds then add the tomatoes.

5. Cook for a few minutes then add the mugh and water.

6. Cook on medium heat for 30 to 40 minutes.

7. Healthy steak delight. Marinate the steak with all the spices for a few hours. Heat the ghee and oil in a pot, add the marinted steak and cook on medium heat for 4-5 minutes till steak is tender. Add the sliced veges. Cook on low heat for 15 minutes.

5. Garnish with dhania and serve with puri or roti.

Bon Appetit!