Ingredients:
Moong Dal – 1/2 cup
Turmeric Powder – 1/2 tsp
Potatoes – 1 cup, chopped
Tomatoes – 1/2 cup, chopped
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – 1/2 tsp
Fresh Coriander Leaves – 1/4 cup, chopped
For Tempering:
Oil – 2 tblsp
Curry Leaves – 4
Dried Red Chilli – 1
Asafoetida Powder – 1/8 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Wash the moong dal and drain.
2. Cook the dal with 1/4 tsp of turmeric powder and 2 cups of water till creamy and set aside without draining.
3. Put the oil in a pan over medium heat.
4. When the oil is hot add the curry leaves, dried red chilli, asafoetida powder, mustard seeds and urad dal.
5. Fry over medium heat for about 30 seconds.
6. Add the potatoes and tomatoes.
7. Stir well with the seasonings.
8. Sprinkle in the red chilli powder, cumin powder, turmeric powder and salt.
9. Mix well.
10. Blend in the cooked dal and 2 cups of warm water.
11. When the dal comes to a boil, add the coriander leaves, lower heat and simmer till the vegetables are tender.
12. Serve warm.
