Moong Dal

Ready in 1 1/2 hours

You will need:

• a Pressure cooker, but you could do without it. It'll just take longer
• a small frying pan/skillet/egg pan/sauce pan

Ingredients:

Recipe makes 6 servings

• Dried yellow split peas (Moong Dal) - 2 1/2 cups
• Water - 2 1/2 cups
• Salt - 1 1/2 teaspoon
• Ginger root (freshly grated) - 1/2 teaspoon
• Chili pepper (jalapeno) diced - 1 teaspoon
• Tomato (diced) - 1/2 cup
• Lemon Juice - 3 teaspoon
• Ground turmeric - 1/2 teaspoon
• Vegetable oil - 2 teaspoon
• Cumin seed - 1 teaspoon
• Dried red pepper (whole) - 1
• Asafoetida - 1 pinch
• Garlic (freshly chopped) - 2 cloves
• Cilantro (fresh, chopped) - 1/4 cups

Directions:

1. Rinse split peas; soak in water for 30 minutes.
2. Heat split peas and water, with salt until boiling. Reduce heat to medium and cook for 15 to 20 minutes, until tender and thickened. Add more water if necessary, to prevent drying out. To the cooked split peas add 
• Ginger
• Jalapeno pepper
• Tomato
• Lemon juice
• Turmeric
3. Heat oil in a small saucepan and add 
• Cumin seeds 
• Red chili pepper
• When pepper is heated, add 
• Asafoetida
• Garlic 
• Stir mixture into split peas and add 
• Cilantro
• Mix well.
4. Serve with rice or roti/chapatti

Footnotes:

The split peas (dal) can be cooked in a pressure cooker for quicker results, instead of boiling it in a pot.