Green Moong Dal

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Green chilli

  chopped

  5 g

• Moong dal

  150 g

• Oil

  20 ml

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  90 g

• Turmeric powder

  2 g

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Method

1. 1Rinse whole green moong and soak for 30 minutes.
2. 2Pressure cook with turmeric, salt and 400 ml water until soft, about 4 whistles.
3. 3Lightly mash a portion of the dal for a creamier body.
4. 4Heat oil, splutter cumin seeds and add asafoetida.
5. 5Add chopped tomato and green chilli; cook until pulpy.
6. 6Stir in red chilli powder and coriander powder.
7. 7Pour the tempering into the dal and simmer 5 minutes.
8. 8Adjust consistency with hot water and check seasoning.
9. 9Finish with coriander leaves and serve hot.