Ingredients:

  • 1 cup (200g) split yellow mung daal (washed thoroughly)
  • 4 cups (950ml) water
  • 1 teaspoon (5ml) turmeric powder (haldi)
  • 1/2 teaspoon (2.5ml) salt (or to taste)
  • 1 medium (150g) onion, finely chopped
  • 1 inch (2.5cm) ginger, grated
  • 2 cloves garlic, minced
  • 1 green chili, slit lengthwise (optional, for heat)
  • 1 medium (120g) tomato, finely chopped
  • 2 tablespoons (30ml) ghee (or vegetable oil for a vegan option)
  • 1 teaspoon (5ml) cumin seeds (jeera)
  • 1/2 teaspoon (2.5ml) mustard seeds (rai)
  • 1/4 teaspoon (1.25ml) asafoetida (hing) – optional
  • 1/2 teaspoon (2.5ml) red chili powder (or to taste)
  • 1 tablespoon (15ml) fresh coriander leaves, chopped (for garnish)

Instructions:

  1. Combine washed mung daal, water, turmeric powder, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer until the daal is soft and mushy (about 25-30 minutes).
  2. While the daal simmers, heat a separate pan over medium heat. Add the chopped onion and sauté until golden brown. Add ginger, garlic, and green chili (if using), and sauté for another minute until fragrant.
  3. Stir in the chopped tomatoes and cook until they soften and the mixture begins to come together.
  4. Pour the sautéed aromatics and tomatoes into the cooked daal. Stir well and simmer for another 5 minutes to allow the flavors to meld.
  5. In the small frying pan, heat ghee (or oil) over medium heat. Add cumin seeds and mustard seeds; let them splutter. Add asafoetida (if using) and red chili powder. Stir quickly for a few seconds.
  6. Pour the tempering over the daal. Stir well. Garnish with fresh coriander leaves and serve hot. This vibrant mung daal is best served hot.