Yellow Moong Dal

Servings: 2-3

INGREDIENTS
Water - 750 milliliters
Split mung beans - 250 grams
Salt - 1 1/2 teaspoons (divided)
Ghee - 2 tablespoons
Bay leaf - 2
Dried red chili - 2
Cumin seeds - 1 teaspoon
Garlic - 2 cloves
Ginger - 1 teaspoon
Green chili - 1
Onions - 40 grams
Turmeric powder - 1 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Tomatoes - 40 grams
Fresh coriander - 1 teaspoon

PREPARATION
1. Wash and cook split mung beans until soft with 750 milliliters of water and half a teaspoon of salt in a pot.
2. Heat a pan over medium heat. Add two tablespoons of ghee, two bay leafs, two dried red chili, one teaspoon cumin seeds and allow cumin seeds to crackle.
3. Add two garlic cloves and one teaspoon of ginger, fry until raw smell goes off. Add one green chili, diced onion and stir it till color turns brown.
4. Add one teaspoon salt, one teaspoon turmeric, half teaspoon paprika, 1/2 teaspoon coriander powder and half teaspoon garam masala, stir it for two minutes.
5. Now add diced tomatoes and stir until tomatoes turn very soft and mushy. Add one teaspoon coriander and stir it for two-four minutes.
6. Stir the mixture till it is mixed with cooked split mung beans. Cook for another minute.
7. Serve hot with rice and/or naan.
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