Ingredients:

  • 1 cup (200g) split yellow moong dal
  • 3 cups (710ml) water
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (6g) salt
  • 1 cup (20g) fresh mint leaves
  • 1 inch (2.5cm) fresh ginger
  • 2 medium (10g) green chilies
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) ghee
  • 1 tsp (3g) cumin seeds
  • 3 cloves (9g) garlic
  • 1 dried red chili
  • 1/4 tsp (1g) asafoetida

Instructions:

  1. Combine the rinsed moong dal, water, turmeric, and salt in a pressure cooker or heavy-bottomed pot.
  2. If using a pressure cooker, cook for 2-3 whistles until soft. If using a pot, simmer on medium-low heat for 20-25 minutes, stirring occasionally, until the lentils are creamy.
  3. While the dal is cooking, blend mint leaves, ginger, and green chilies with lemon juice into a coarse paste.
  4. Fold the mint paste into the cooked dal and stir on low heat for 2 minutes.
  5. In a small tempering pan, heat ghee and add cumin seeds, sliced garlic, dried red chili, and asafoetida until aromatic.
  6. Pour the sizzling aromatic tempering over the dal and stir to combine.