Whole Green Moong Dal

1. Wash and soak 1 cup of green moong dal overnight or for at least 6 hours, then add salt, turmeric powder, 2 teaspoons chopped fresh ginger, and 1/2 chopped green chili to the dal with the soaked water and pressure cook for 20 minutes at low flame.

2. In a separate pan, heat 1 tablespoon ghee, add 1 teaspoon cumin seeds and 1/4 teaspoon hing, and once the cumin seeds start crackling, add a little red chili powder.

3. Add 1 chopped onion and cook for 5 minutes, then add 1 chopped tomato and cook until it becomes mushy.

4. Add the boiled dal to the pan and adjust salt if required.

5. Finish by adding a very little garam masala, lemon juice, and fresh coriander leaves.

6. Optionally, prepare a second tadka by heating ghee and adding red chili powder for extra flavor.

Tips

1. This dal is protein-packed and nourishing, especially for nursing mothers, and helps with lactation.

2. It pairs well with rice or chapati, and leftover dal can be used to make delicious parathas.

3. Adding a second tadka of red chili powder and ghee enhances the taste distinctly.