Ingredients

Instructions

  1. Heat oil in a pan.
  2. Add cumin seeds.
  3. Wait until they crackle before adding the chili.
  4. Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
  5. Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
  6. Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
  7. Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
  8. Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
  9. When all the water has disappeared, check to see that the moong is soft enough to be eaten.
  10. The mix should be dry and not liquid like Indian dal normally is.
  11. Sprinkle the chopped corriander and serve hot with chappati or roti.