Dal made with moong

1) Moong dal - 150 gms
2) Tomato - 1 medium, chopped
3) Onions - 1 large, chopped
4) Green chilly - 1 big, chopped
5) Ginger garlic paste - 2 tsp
6) Cumin seeds - 1 tsp
7) Mustard seeds - 1 tsp
8) Tumeric powder - 1 tsp
9) Dhania (coriander) powder - 1sp
10) Jeera (cumin) powder - 1 tsp
11) Kasuri methi (optional) - 1 tsp
12) Garam Masala (optional) - 1 tsp
13) Amchur (optional) - 1 tsp
14) Coriander leves - 2 fresh sprigs

1) Pressure cook the dal until soft.
2) In a pressure pan, heat some ghee (about two tsps) and add mustard and cumin seeds.
3) Add some ginger garlic paste, onions, green chilly, salt, tumeric, coriander powder and cumin powder and saute till the onions are done (usually turn a light brown)
4) Add the tomatoes, add the other masala powders (if you are using the optional ones) and add a little water and let it cook for some time till the tomatoes turn soft.
5) Mash the tomatoes a little with a ladle, add the cooked dal and the chopped coriander leaves, close and let it simmer for sometime (around 5 to 10 ten minutes, longer if you have the time, just keep adding water in case it gets a bit too thick)
Note that the longer it simmers, the better is the taste.
Some people replace the ghee with oil, but I prefer the ghee (I also convince myself with thinking that 2 tsps is still fine simply because I prefer the dal the age old way)

This makes 6 cups of dal.

Number of Servings: 6