Ingredients:

• 3/4 cup – moong dal, cooked until soft
• 1 tbsp – grated Ginger
• 2 green chillies, slit
• 1/2 tsp – Turmeric
• Juice of 1/2 Lime (can substitute with lemon)
• 1 tsp – Mustard Seeds
• 3/4 tbsp – Canola Oil
• Salt to taste

Method:

1. Heat the oil and add the mustard seeds. When they splutter, add the green chillies.
2. Stir for a few seconds, then add the ginger and stir again for about a minute. Stir on medium heat so that the ginger doesn’t burn.
3. Add the turmeric. Stir in.
4. Add the moong dal and salt to taste.
5. Let the dal cook for another 5 minutes on low heat. Turn off the heat and squeeze in the lime juice.
6. Serve hot with the beet-barley-brown-rice pilaf.
7. Recipe Courtesy: Holy Cow Vegan