Ingredients:

• 1 cup – moong (wash in water, and soak for 2-3 hours)
• 1 onion, chopped in long slivers
• 1 tomato, chopped
• 1 capsicum, chopped
• 1 piece ginger, peeled
• 3 Green chillies
• 2-3 Cloves Garlic
• 1 stalk – Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seeds (dhania) powder
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – cumin powder
• 1/2 tsp – each cumin and Mustard Seeds
• 3-4 pinches Asafoetida powder
• 3-4 pinches cinnamon-clove powder
• salt to taste
• 3 tbsp – Ghee
• 2 tbsp – Lemon juice
• 4 cups – water

Method:

1. Grind ginger, garlic, and 2 chillies to a paste, keep aside.
2. Put water to boil, add moong, cook covered.
3. Meanwhile, heat 1 tbsp ghee, add sliced onions.
4. Stir fry till brown, add paste, stir, and add to boiling moong.
5. Reduce moong to low, cover and simmer till well cooked.
6. The moong should be mushy, and not too hard.
7. Make a paste of all dry masalas, except, clove powder and asafoetida.
8. Put remaining ghee to heat in a pan.
9. Add seeds, asafoetida, cinnamon-clove powder.
10. Add curry leaves, allow to splutter.
11. Add slit green chilli, masala paste, stir fry till ghee separates.
12. Add salt, lemon juice, pour over cooked moong.
13. Stir and continue to cook on simmer for 2-3 mins.
14. Serve hot with paratha, roti, or steamed rice.

Recipe courtesy of Saroj Kering