Moong Daal

Ingredients:

Moong Daal - 1 cup
Water - 4 cups
Salt - to taste
Turmeric - 1/2 tsp
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Asofoetida(Hing) - 2 pinch
Ginger - 1/2″ pc., finely grated
Curry Leaves - 1 sprig
Green Chili - 1, slit (optional)
Lemon Juice - 1 tbsp or to taste
Cilantro - 2-3 sprigs, finely chopped for garnishing

Method:

• Wash the Moong Daal and put it in a pressure cooker.
• Add Water, Salt, Turmeric and cook until one whistle sounds.
• Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.
• Heat Oil in a small fry pan.
• Once the Oil is hot, add the Mustard Seeds and allow them to pop.
• Add Asofoetida.
• Add in the chopped Ginger, Green Chili and the Curry Leaves.
• Cook for 1 minute and add it into the Daal.
• Cook the Daal for a few minutes to let it come to a boil.
• Add Lemon Juice and Cilantro, mix well and serve.
• Enjoy with Chapatis, parathas or with rice.