Moong Dal Tadka
1 cup moong dal,
1/4 tsp turmeric powder,
2 green chillies or as per your taste,
2 cloves garlic, minced,
6-7 curry leaves,
Salt to taste
2 tsp lemon juice,
Chopped coriander leaves to garnish.
1 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
1 tbsp ghee or butter,
1/2 tsp asafoetida (heeng).
Soak the dal for 3-4 hours and then pressure cook washed dal upto 3 whistles. Mash the dal and keep aside.
In a non-stick frying pan, add ghee, then add mustard seeds. When they splutter add cumin seeds and curry leaves. Then
add asafoetida, green chillies, garlic and saute for a minute. Add the mashed dal and salt, mix and bring to boil. Add some water only if required. This dal tastes tastes good if its little thick. Garnish with chopped coriander leaves.
Add some lemon juice and serve it with parathas or rice.
If you do not soak the dal, then pressure cook it for a longer time.