Simple is amazing. Simply a light touch of spices to the flexible moong and you have a fantastic accompaniment to rotis/chapatis.

SOOKHI MOONG DAL

Components

1 1/4 cups split skinless green gram (dhuli moong dal), soaked for thirty minutes and drained
Salt to taste
1/2 teaspoon turmeric powder
3 tablespoons oil
1/2 teaspoon cumin seeds
A pinch of asafoetida
2 one-inch ginger pieces, chopped
1 green chilli, chopped
1 teaspoon red chilli powder
2 teaspoons lemon juice
1 tablespoon sliced fresh coriander leaves + for garnish

Method

1. Take dal in a deep non-stick pan, include 2 1/2 cups water, salt and turmeric powder and cook till simply prepared however not mashed. Drain excess water.
2. Heat oil in a non-stick kadai. Add cumin seeds and asafoetida. As soon as the cumin seeds start to change colour, include ginger and green chilli and sauté for 1/2 minute.
3. Include red chilli powder and the prepared dal and mix till well integrated. Add lemon juice and salt if needed. Mix lightly taking care not to mash the dal and cook till dry.
4. Add coriander leaves and mix.
5. Serve hot garnished with coriander leaves.

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