Dal

Ingredients

Serves 4

• Moong dal – 1 cup (soaked for 15–30 minutes)
• Onion – 1 large (chopped)
• Tomato – 1 large (chopped)
• Curry leaves – a few
• Green chilli – 2 (finely chopped)
• Ginger – 1 inch piece (finely chopped or grated)
• Garlic – 3–4 cloves (grated or finely chopped)
• Coriander leaves – for garnish
• Turmeric powder – a pinch
• Hing (asafoetida) – a pinch
• Ghee – 1–2 tbsp
• Oil – 1 tbsp
• Cumin seeds (jeera) – 1 tsp
• Red chilli powder – 1 tsp
• Salt – to taste
• Water – as required

Procedure

• Wash the soaked moong dal and add it to a pressure cooker.
• Add water about 1 inch above the dal and a pinch of turmeric powder.
• Pressure cook for 3–4 whistles until the dal becomes soft.
• In a pan, heat oil and add cumin seeds, hing, curry leaves, green chilli, and ginger. Let them splutter.
• Add the chopped onion and tomato and cook until the vegetables become soft.
• Once the dal is cooked, mash it into a smooth paste and add it to the cooked vegetables.
• Add salt and mix well. If needed, add more water for consistency
• Let it simmer for a few minutes.

Tempering

• In a small pan, heat ghee and add the garlic.
• Sauté until the garlic turns slightly golden brown.
• Turn off the flame and add red chilli powder.
• Pour this tempering over the dal.

Mix well, garnish with fresh coriander leaves, and serve hot.