Indian Cooking

Moong Dal Recipe

2 1/2 cups of Dried Yellow Split Peas (Moong Dal)

1/2 cup of Tomatoes (diced)

2 cloves of Garlic (Lasan) (finely chopped)

1/2 tsp. of Fresh Ginger Root (Adrak) (grated)

1 tsp. of Jalepeno Chilli Pepper (diced)

1/2 Dried Red Chilli Pepper

1/4 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)

1 tsp. of Cumin Seeds (Zeera)

1/2 tsp. of Ground Turmeric (Haldi)

Salt (to taste)

1 pinch of Asafoetida (Heeng)

3 tsp. of Lemon Juice

2 1/2 cups of Water

2 tsp. of Vegetable Oil



Directions:

1) Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.

2) Heat split peas and water, with salt, until boiling. Reduce heat to medium
and cook 15 to 20 minutes, until tender and thickened. Add more water, if
necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno
pepper, tomato, lemon juice and turmeric.

3) Heat oil in a small saucepan and add cumin seed and red chile pepper. When
pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add
cilantro; mix well.