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Ingredients:
( Serves : 4)
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2 cups split mung beans (mung daal)
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21/2 cups water
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1 tomato (chopped)
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3-4 green chilies (sliced)
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Few curry leaves
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Salt to taste
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1tsp black mustard seeds
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A pinch of Asafoetida
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1tsp turmeric powder
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1tsp cumin seeds
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21/2 cups Water
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3tbsp vegetable oil
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Chopped coriander leaves
Preperation :
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Bring the daal to boil in the water and
simmer until soft and mushy.
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Heat the oil in a pan and add mustard
seeds, As soon as they pop, add the asafoetida, cumin seeds, turmeric powder,
chilies and curry leaves. Sauté for a minute and add the cooked daal.
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Bring to boil and add the tomatoes,
salt and coriander leaves . Remove from the heat. keep it covered.
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Serve hot.
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Jack Lenox
Kevin Koehler
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