My Moong Dal - a Perennial Favourite

My basic moong dal recipe comes from a variety of sources including Madhur Jaffrey, Rafi Fernandez and The Aruyrvedic Cookbook.

1/2 cup moong dal (yellow split peas)
• 1 cup Water
• 2 tomatoes (deskinned and chopped)
• 1 onion (chopped)
• 1 2" piece of fresh ginger (chopped)
• 4 green chillies (chopped)
• 1 tbsp cumin
• 3 tbsp ghee
• Salt to taste
   Coriander leaves to garnish


• Wash dal properly and cook it in water.
• Add more water, if necessary, to prevent drying out.
• Remove the pan from the flame
• Heat the ghee in a frying pan and add jeera.
• Fry it for a minute on medium heat.
• Mix green chillies and ginger. Fry again for about 2 minutes.
• Add onions and fry them till they turn light brown.
• Add tomatoes and fry for about 10 minutes.
• Put in the salt and coriander leaves.
• Mix well and fry for a minute.
• Mix the prepared gravy into the cooked dal.
• Cook again for 5 minutes
• Serve