Moong dal fry

• Vegan

• Produce

  • 1 pinch Asafoetida
  • 1 tbsp Coriander
  • 3 Garlic
  • 1/2 inch Ginger
  • 1 Green chili
  • 1 Onion, medium sized
  • 1 Red chili, Dry
  • 1 cup Split and husked mung lentils
  • 1 Tomato, medium-sized

• Baking & Spices

  • 1/2 tsp Fenugreek, dried
  • 1/4 tsp Garam masala, powder
  • 1/4 tsp Red chili powder
  • 1 pinch Turmeric
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 2 1/2 cups Water

Found on vegrecipesofindia.com

Description

Directions

• pick and rinse the mung lentils first.
• then add the lentils in the pressure cooker along with water and turmeric powder.
• stir and pressure cook the lentils for 6 to 7 whistles till the dal is soft and mushy.
• mash the dal with a spoon and keep aside
• stir in some salt and add water as required to get the desired consistency. keep the dal to simmer on a low flame.
• heat oil along with the butter. crackle the cumin first.
• add onions and fry till light brown.
• now add the ginger, garlic green chilies & dry red chili. saute for half a minute.
• add the tomatoes and saute till the tomatoes soften.
• add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
• stir and continue to saute till oil starts to leave the sides of the masala.
• continue to saute for 1-2 minutes more after oil has started to leave the sides.
• add this tadka mixture to the simmering dal. stir and simmer for 2-3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
• if you prefer you can add a few drops of lemon juice to the dal.
• serve moong dal garnished with coriander leaves with steamed rice, jeera rice or even chapatis.