Daal Moong


120 ml (1/2 cup) Moong Dal ( Green Gram) 
1 small Onion chopped 
1/4 tsp Mustard seeds 
1/4 tsp Cumin seeds 
1/4 tsp Turmeric powder 
Pinch of Asafoetida (Hing)
1 long chopped Green Chillies
15 ml (1 tbsp) Oil 
2 Curry Leaves 
Few Coriander leaves


• Pressure cook moong ki dal for 2 whistles. ( Apologise for the "whistles" bit. It's a manufacturers standard of timing the cooking. I am trying to get absolute measurements of this. In the meantime I would try a 20 minute cook and check the progress. Heat again if needed)
• Mash it and add turmeric powder, hing and salt to it.
• Add 1 cup water.
• Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
• Add the chopped onions and fry for a minute.
• Add the mashed moong dal to it and let it boil.
• Garnish moong daal with coriander leaves and serve hot.