Moong daal
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- Moong daal - 1/2 cup, washed and soaked for 1 hour
- Green chilli - 2, slit lengthwise
- Bay leaf - 1
- Turmeric powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Garlic - 2, chopped
- Ginger garlic paste - 1/2 tsp
- Onion - 1 small, thinly minced
- Tomato - 1 medium, finely sliced
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Dried red chilli - 1, deseeded
- Coriander leaves - finely chopped, a bunch
- Oil
- In a pan add moong daal, green chillies, bay leaf and turmeric powder and 1 cup water. Boil it over medium high flame with closed lid for about 10 minutes. Do not over boil, the grains should remain separate. Remove bay leaf and green chillies
- Now for tempering, in a separate pan heat oil and splutter the cumin seeds
- Add the dried red chilli, chopped garlic, ginger garlic pastes and onions and fry till raw smell goes away
- Add the tomatoes and cook till it is tender
- Add the garam masala powder, salt and fry for few seconds
- Add the boiled daal over it and mix well
- Add 3/4 cups of water and let it come to a boil
- Add coriander leaves and stir
- Its ready for serving!!!
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