Green Moong Dal
Ingredients
- 1 tsp cumin seeds
- 1 green chilli, chopped
- 3 cloves garlic, diced or minced
- 1 inch ginger, diced or minced
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- 1 onion, diced
- 3 tomatoes, diced or chopped
- 1 cup of soaked* mung beans
- 3 cups of water
- 1 tbs lemon juice
- coriander for garnish
- spices for tempering
- 1 tbs chilli powder or chilli flakes
- 1 tsp asafoetida (optional)
Preparation
Heat 1 tbs of oil in a pot and add cumin seeds and green chilli, sauté for 1-2 mins
Add onion, garlic and ginger - sauté for further 1-2 mins
Add turmeric, coriander powder, garam masala, chilli powder and tomatoes - sauté 2-3 mins
Add mung means and water, bring to a boil then simmer for 45 mins. Stirring every now and then will help thicken it up. Stop when you have reached the desired consistency. It shouldn’t be too watery - more like a thick soup. Add salt to taste.
Tempering Spices: add 1.5 tbs oil in a small pan on medium heat. Add chilli flakes and asafoetida. Swirl pan around to mix oil and spices together. DO NOT LET THE PAN GET TOO HOT — Asafoetida is very delicate and will turn bitter if you burn it.
Serve dal in a bowl accompanied by rice. Add tempered spice oil. Garnish with coriander and lemon juice.