A teaspoon of oil
1 ½ cups whole green moongh
1 small red onion, chopped very small
2 cloves garlic, grated
1 tsp ginger, grated
½ tsp chopped green chilli
2 stalks fresh coriander, chopped fine
2 small tomatoes, grated
½ tsp Mustard seeds
½ tsp Cumin seeds
a pinch of asafoetida powder (heeng)
½ tsp red chilli powder
1 tsp turmeric powder
2 tsp salt
1. Boil moongh in a pressure cooker, using 3 cups of water and a pinch of salt.
2. In a pan, put in a teaspoon of oil to cook over low heat. Add mustard seeds, cumin seeds, heeng, and onion. Let it cook for two minutes.
3. Then add garlic, and cook for one more minute.
4. Add tomatoes, turmeric powder, chili powder, green chilies, ginger, and salt. Let it cook for two or three minutes.
5. Add ½ a glass of water.
6. Once the water boils, add the boiled moongh.
7. (Secret weapon: Add a tablespoon of Heinz tomato ketchup.)
8. Let it cook for ten to fifteen minutes until slightly thickened.
9. Garnish with coriander, and serve with either roti or rice. Can also be eaten as a soup.