- 1 Cup Green Moong Dhall
- 1 Large Onion
- 4 Pips Garlic cloves
- 1 Inch Ginger
- 3 Green/Red Chillies
All the above to be chopped finely for tempering
- 2 Cherry Tomatoes (cut into halves)
- 2 Stalks Coriander leaves (chopped finely)
- 3 tbsp Curry Powder
- 3 tbsp Garam Masala
- 3 tbsp Coriander Powder
- 2 tbsp Cumin Powder
- 3 tbsp Butter
- Pinch of cumin seeds
- Salt to taste
- Wash the moong dhall under running water till its clear, no frothing.
- Use a medium sized deep pot and add in 5 cups of water to boil. As the water boils, add in the washed dhall.
- Use high heat and boil it. For me I usually add in all the above spices and salt as it is boiling.
- Continue to boil for 40 minutes. Adding in more water if required.
- Once you notice that it is cooked, all spices are thoroughly absorbed, put it on low heat and cook for another 20 minutes.
- Heat up a frying pan with added butter. Put in a pinch of cumin seeds till they crackle.
- Add in the onions, garlic, ginger, chillies and cherry tomatoes and fry till fragrant.
- Add in the coriander leaves and mix thoroughly.
- Once the mixture is cooked, add it in the pot of dhall and mix it thoroughly.
- Ready to eat with hot garam garam rotis with side dish of salad and pickles.
- Preparation: 20 min
- Cooking: 1 h
- Ready in: 1 h 20 min