Makes four servings
250g moong dal
salt
1/2 teaspoon of turmeric
1 teaspoon of butter or ghee
1 1/2 teaspoons of oil
2 dried chilis
1 teaspoon of black mustard seeds
2 teaspoons of grated ginger
2 bay leaves
1 tablespoon sugar
1. Start boiling 750ml of water
2. Rinse moong dal, squeezing it in handfuls until the water is clear
3. Add moong dal, 1/2 teaspoon of turmeric and 1 teaspoon of salt to boiling water
4. Reduce heat to simmer, partially cover and cook for 40-45 minutes.
5. If using butter, melt it. (I put it in a dish by the dal)
6. 5 minutes before dal is done, heat 1.5 teaspoons of oil in frying pan
7. Put 2 dried chilis in oil and cook until they start turning black
8. Add 1 teaspoon of whole black mustard seeds
9. As soon as the seeds stop sputtering, add 2 teaspoons of ginger and 2 bay leaves
10. Stir for one minute, then add ghee (or butter) and cooked dal to frying pan
11. Add salt to taste and a little sugar (I’ve been adding about 1 tablespoon)
12. Keep on mid-high heat for three minutes and remove
If you want a thinner dal, add between 250 ml to 500 ml of water. That’s it!
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