INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:
cup moong dal/spilt skinned mung lentils
1 medium size onion, finely chopped
1 medium size tomato, chopped
inch ginger/adrak, finely chopped or grated
tsp red chili powder/lal mirch powder
tsp turmeric powder/haldi
3 cups water
salt as required
for tempering
1 tsp cumin seeds/jeera
4-5 garlic/lahsun, crushed lightly
or tsp garam masala powder
tsp red chili powder/lal mirch powder
1 or 2 green chilli/hari mirch - slit
a pinch of asafoetida/hing
2-3 tbsp oil or ghee or butter
INSTRUCTIONS
take all the ingredients listed under main ingredients except salt in a pressure
cooker.
stir well and pressure cook till the dal is cooked and soft.
once the pressure settles down, remove the lid and stir the dal.
if the dal looks thick, then add some water and simmer for 1-2 minutes. add salt
and keep aside.
in a small pan, heat oil or ghee or butter. first fry the cumin seeds.
next add the garlic and green chili and fry for some seconds.
don't brown the garlic. switch off the flame.
now add the garam masala powder, red chili powder and asafoetida.
switching off the flame ensures that the spice powders don't get burned.
you can also fry the spice powders on a low flame.
make sure you don't burn them.
stir and immediately pour the tempering mixture in the dal.
stir the moong dal and serve hot moong dal with steamed rice or chapatis.
the moong dal tastes better as it is and there is no need to garnish or add cori
ander leaves to it.