Ingredients:

• 1/2 cup – Moong dal
• 2 – Sweet potatoes, chopped into 1/2 inch dice
• 2 tsp – Oil
• 1 tbsp – Ginger, grated
• 3 – Medium tomatoes, chopped
• 1 tbsp – Rasam powder
• 1 – Medium onions, finely chopped
• 2 – Green chillies
• 1 – Sprig Curry leaves
• 1 tsp – Mustard Seeds

Method:

1. Heat 1 tsp of oil, add the onions and stir fry until the onions start to soften, about 2-3 minutes.
2. Add the curry leaves, tomatoes, sweet potatoes and stir.
3. Add the ginger, green chillies, rasam powder and stir together for another 2-3 minutes.
4. Add the moong dal, stir well, add enough water to cover the dal, season with some salt, and pressure cook or let it cook on the stove top until the dal and vegetables are really soft.
5. Mash the dal with the back of a ladle.
6. Add water if the mixture is too dry.
7. Heat the remaining tsp of oil and splutter mustard seeds, add curry leaves and stir for a few seconds and then add this tempering (or tadka) to the dal mixture.
8. Add more salt if needed.
9. Serve hot.
10. Recipe courtesy: Holy Cow Vegan.