250gmmoog dal(split mung bean lentils / green gram lentils)
5gmmedium hot green chili
5gmKashmiri chili powder
1gmgaram masala powder
2gmamchur powder(dry mango powder)
1plantcoriander (cilantro) leaves(optional for garnish)
Soak the moog dal in water for 30 minutes.
Meanwhile, chop the onion, the green chili and the ginger to superfine bits and set aside.
Chop the tomatoes to superfine pieces and set aside separately.
Wash and drain the soaked moog dal.
Set a wok on high heat.
Pour in the cooking oil and throw in the mustard seeds.
As soon as the mustard seeds are about to finish crackling, tip in the chopped onions, the chilies and the ginger.
Stir continuously till the onions start to turn slightly brown in color.
Now tip in the chopped tomatoes. Pull the curry leaves off their sprig and throw them in.
Stir for a minute and put in the chili powder, the turmeric powder and the coriander powder.
Stir once and tip in the moog dal. Pour in the water and tip in the salt. Stir occasionally.
As soon as it comes to a boil, turn down the heat and cover partially with a lid. Let the dal cook for 10 minutes while taking care to stir occasionally (fresh dal of good quality usually cooks beautifully in 10 minutes).
Now tip in the garam masala powder and the amchur powder. Stir thoroughly and switch off the heat.
Garnish with chopped coriander / cilantro leaves (optional) and serve hot with chappatis, rotis, naans, vellappams or with freshly baked bread. Enjoy!