Recipe for Moong Dall Curry
2 1/2 cups Heera Moong Dall Washed, 1/2 cup chopped tomatoes, 2 garlic cloves, finely chopped, 1/2 tsp finely chopped fresh ginger, 1 tsp chipped green chilli, 1/2 dried red chilli pepper, 3/4 cup finely chopped fresh coriander, 1 tsp cumin seeds, 1/2 tsp turmeric powder, salt (to taste), 1 pinch asafoetida, 3 tsp lemon juice, 2 1/2 cups of water, 2 tsp vegetable oil.
1. Rinse Moong Dall, soak in 2 1/2 cups of water for 40 minutes.
2. Heat Moong Dall and water with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until dall is tender and thickened as per required (Add more water, if necessary, to prevent drying out). Now add chopped ginger, green chillies, tomato with lemon juice and turmeric powder.
3. Heat vegetable oil in small sauce pan and add cumin seeds and red chilli pepper. When pepper is heated add asafoetida and garlic. Stir mixture in to the cooked Moong Dall, mix well.
4. Add finely chopped coriander and mix. Serve hot with nan, chapati, or boiled rice.