Ingredients:

• 1/2 cup – yellow moong dal
• 2 cups – water
• 1/4 tsp – Turmeric
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1 pinch – Asafoetida (hing)
• 1/2 inch piece – ginger, finely grated
• 1 sprig – Curry leaves
• 1 – green chilli, slit (optional)
• 1 tbsp – Lemon juice or according to taste
• 2 to 3 sprigs – cilantro, finely chopped for garnishing
• Salt to taste

Method:

1. Wash the moong dal and put it in a pressure cooker.
2. Add water, salt, turmeric and cook until one whistle sounds.
3. Remove from the stove immediately and release the pressure by holding the cooker under a cold water faucet.
4. Heat oil in a small fry pan.
5. Once the oil is hot, add the mustard seeds and allow them to pop. Add asafoetida.
6. Add the chopped ginger, green chilli and the curry leaves.
7. Cook for 1 minute and add it into the dal.
8. Cook the dal for a few minutes to let it come to a boil.
9. Add lemon juice and cilantro, mix well and serve.
10. Enjoy with chapattis, parathas or with rice.

Recipe courtesy of Sify Bawarchi