Moong Ki Fry Daal
Instructions
Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). Mix the dal well with a spoon to a smooth consistency.
Heat oil on medium heat, in a medium-sized pan, for 30 seconds;
Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. Cover the pan to prevent the oil and spices from splattering;
When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute;
Add onions, and continue sauteing until they turn translucent, about 5 minutes;
Add the tomatoes, and saute for 3 minutes longer.
Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.
