Ingredients:

• 2 tsp – Ghee / oil
• 1 tsp – Cumin seeds (jeera)
• 1/4 tsp – Hing (asafetida)
• 1/2 cup (100 g) – moong dal (split yellow dal)
• 1 – green chilli, slit lengthwise
• 1/2 tsp – Turmeric powder
• 1/2 tsp – salt (or to taste)
• 1.25 cup (250 ml) – water
• 2 tsp – chopped Coriander leaves (optional)

Method:

1. Wash and soak moong dal, in 2 cups of water, for half an hour. Drain out the water.
2. Heat oil / ghee in a pressure cooker, on a low heat. Add jeera (cumin seeds) and fry on a low heat, until fragrant and light brown in colour.
3. Add hing and stir well, on low heat.
4. Add drained moong dal and fry, for 2 – 3 minutes.
5. Add green chilli and turmeric powder. Stir well for 2 – 3 minutes.
6. Add salt to taste and 250 ml water (1.25 cups). Close the pressure cooker and cook on high heat, for 3 whistles.
7. Switch off the heat. Allow the cooker, to cool naturally.
8. Open the lid and gently mash the boiled hing dal.
9. Sprinkle ghee (optional) and chopped coriander leaves.
10. Serve hot with rice or rotis.
11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya