Green moong dal

Less is often more when it comes to spices, and this dal is a great example of it. There is a medley of tastes, but not so many it is overpowering. 

2 measures whole moong dal

1 onion

3 pods garlic

1 green chilli

Salt to taste

1 tbsp cooking oil

1/2 tsp jeera

Method:

Pressure cook the moong dal in sufficient water till cooked (I cook on high flame till first whistle, then turn it down and let it cook for 20 mins)

Meanwhile, roughly mince onion, garlic and green chilli.

Heat cooking oil, temper with jeera seeds, add ground paste and cook on low flame till the raw smell goes.

Add the cooked dal, salt to taste and about 1 cup of water. Bring to a boil, reduce flame and let it slow cook for 10 minutes.

Serve with rotis.