Yellow Mung Daal (dry)

Serves 2-4 people

Ingredients

Split skinless green gram (Mung daal): 1 rice cup

Water: 2 ½ rice cup

Garlic (lasan): 2 cloves (kali), chopped fine

Cumin seeds (zeera): ½ tsp

Garam masala powder: ¼ tsp

Tomato puree: 2-4 tbsp

Turmeric (haldi): ¼ tsp

Red chili powder: ½ tsp or more per taste

Salt to taste

Cilantro (kothmir) leaves: 1 tbsp (optional)

Method

Heat oil in a heavy-bottomed pot (kadhai).  Add garlic (lasan) and cumin (zeera).  When garlic becomes pale brown (badami), add haldi, red chili powder and tomato puree.  Fry till oil is released on top.  Add gram (mung daal) and 2 ½ cups water.  Cover and cook for 15 minutes.  At this point, check whether mung daal is cooked. If it is done, cook uncovered on high flame, till almost dry. Check for taste.  Sprinkle garam masala powder and lime juice. Mix gently. Garnish with cilantro (kothmir) leaves, chopped fine.

Serve with roti.