1 cup moong dal
1 1/2 tablespoon oil corn 🌽 or canola
5 fenugreek seeds
1/4 teaspoon cumin seeds
2 green chili 🌶
4 curry leaves
pinch of red chili powder (adjust to taste)
1/4 teaspoon turmeric powder
1 1/2 cups of water
salt to taste
1/2 teaspoon crush cumin
1/4 Cup coriander leaves, washed and chopped
- Wash dal until water is clear. Once the water is clear, soak for 30-40 minutes in water. Drain water and rinse one last time. Set aside.
- Place pan on medium heat. Add oil. Once oil is heated, add fenugreek seeds and let fry for 10 seconds. Add cumin seeds, green chili and curry leaves, allowing all to fry for 10 seconds more.
Add a pinch of red chili powder and turmeric powder (for vibrant colors)
Add dal, 1 1/2 cups of water, salt to taste. Mix well.
Cover the pan half-way, lower heat to medium and let cook for 5-7 minutes, checking on it frequently.
Add crushed cumin and 1/2 of the cilantro. (Save the rest for garnish before serving)
Serve immediately. Garnish with remaining cilantro before serving.
For final product in the pan, see this video.
Enjoy with basmati rice or gluten-free roti (click to see recipe)