(Yellow Mung Bean (Yellow Moong Daal)

Ingredients

• 1 cup of yellow mung bean (moong daal)
• 1 tsp of turmeric powder/haldi
• 2 tsp of red chilli powder
• 2 or 3 black pepper corns
• 1 tsp of salt
• 4 cups of water
• Tomatoes 2-3 finely chopped if using canned tomatoes use only 2 tomatoes
• 4 tbsp of finely chopped onions
• 5-6 tsp of ginger (grated)
• Green coriander leaves half a bunch
• Oil to cook
• 2 black cardamoms
• 3 cloves (optional)
• All spices 1 tsp to sprinkle
• 1 lemon sliced
• 2 tsp of green chillies

Method

Step 1

Take one cup of yellow mung bean (moong daal/lentil), wash it in cold water. Now take a pot of boiling water (4 cups) put lentils, salt, turmeric powder pepper corns, 1 tsp of red chilli powder. Let it cook till it is andante then sieve and put it on one side.

Step 2

In an open pan or frying pan take ¼ cup of oil heat it, add onions and stir till they turn transparent, add chopped tomatoes, stir it till the water dries out and oil is separated from the onion and tomato paste, put in a pinch of turmeric, remaining 1 tsp of red chilli powder, black cardamom, cloves (optional), add lentils and stir gently.

Step 3

Put 2 to 3 tea spoon of water, turn it on a very low heat, put a tawa (metal disc) underneath it and spread a dish cloth over the mouth of the pan and seal it with a lid, leave it for 10 minutes then remove the lid. Garnish lentils/daal with green chillies, ginger julienne, coriander leaves, all spices and lemon. Serve with naan.