Split Moong Dal

INGREDIENTS

• Split Moong beans/dal 1 cup
• 1 small size tomato, chopped
• 1 inch of peeled and finely chopped ginger
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
• 1 Tablespoon ghee or any cooking oil
• 1 pinch Asafoetida powder (optional)

METHOD

• Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
• Rinse the dal well
• Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Add tomato, salt and turmeric powder to it
• Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes.
• If necessary, add more water, and stir.

TADKA

• Heat ghee or oil in a small saucepan
• When hot add cumin seed and chillies.
• Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
• Pour this mixture on the cooked dal
• You can add some chopped coriander leaves on top and serve with rice, or roti