Moong Dal Fry & Tadka

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Pour 1 tbsp oil add half teaspoon cumin seeds, 1 teaspoon ginger chopped, 1 green chili chopped and 1 sprig curry leaves.

When the ginger garlic becomes aromatic, add chopped onions. Fry the onions until they loose the raw flavor, for 2 to 3 mins.

Add half cup tomatoes (deseeded chopped) and half teaspoon salt.

Saute for 2 mins and add 1/8 teaspoon turmeric, ¼ teaspoon red chilli powder, ½ teaspoon garam masala

Saute for a minute and add rinsed & drained moong dal.

Pour 2 cups water. Stir well with a spatula to deglaze the bottom.

Cover and pressure cook for 4 to 5 whistles on a medium heat.

When the pressure drops, open the lid and mix well

To temper, heat 1 tbsp ghee in a tadka pan. Add 2 to 3 crushed small garlic cloves and fry for a minute. When you see it begins to get golden, add red chilies.

add ¼ teaspoon mustard seeds (optional) and ½ teaspoon cumin seeds.

When the seeds splutter, add 1/8 teaspoon hing, 5 to 6 curry leaves and lastly ¼ teaspoon red chilli powder.

Turn off quickly to avoid burning the spices.

Pour over the moong dal and stir.

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