
Ingredients:
• 1 cup – green gram (moong)
• 1 tsp – green chillies, minced
• 1 tsp – ginger, minced
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cumin powder
• 1 tsp – coriander powder
• 1 tsp – Sugar or Jaggery
• 1 tbsp – Ghee or oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Asafoetida powder
• 1/2 cup – Yoghurt
• salt
Method:
- Wash the green gram and add 3 cups of water. Add all the ingredients from green chillies to coriander powder. Pressure cook for 10 minutes.
- Let it cool for 15 minutes and then open.
- Add salt, jaggery and mash the dal lightly.
- Heat the ghee or oil in a small frying pan. Add mustard and cumin.
- When they splutter, add the asafoetida and add this tempering to the dal. Simmer the dal for 2 – 3 minutes.
- Beat the yoghurt till smooth and add to the dal.
- Mix well and remove from fire. Serve hot with chapatti.