Ingredients
- 1 cup moong dal (yellow split mung beans)
- 3 cups water
- 1 small onion, finely chopped
- 1 tomato, chopped
- 1-2 green chilies, slit
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds (optional)
- 1 tbsp ghee or oil
- 1 tsp garam masala (optional)
- Salt to taste
- Fresh coriander leaves for garnish
Preparation
Wash the moong dal thoroughly under running water.
In a pot or pressure cooker, add the dal, water, turmeric powder, and salt. Cook until the dal is soft and cooked through. In a pressure cooker, cook for 2-3 whistles.
Heat ghee or oil in a pan. Add cumin seeds (and mustard seeds, if using) and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell of garlic goes away.
Add chopped tomatoes and cook until they soften and release their juice.
Stir in garam masala (if using) and cook for another minute.
Add the cooked moong dal to the pan, mix well, and adjust the consistency by adding more water if needed. Let it simmer for 5-10 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves.
Servings: 2-3
Notes
- You can add a squeeze of lemon juice before serving to enhance the flavor.
- For a richer taste, you can add a dollop of cream or butter.
- Moong dal can be enjoyed with rice, roti, or as a side dish.
