Moong Dal Fry (Green Gram Lentil Curry)

                  
       
          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having with some pickles or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. It is a very common dal made in every household in the Northern parts of Punjab.

• 1 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 whole red chili
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

          Pressure cook the dal in 2 cups water for 3-4 whistles. When cool, blend well. Keep aside. Heat oil in a pan and temper with cumin seeds, whole red chili and asafoetida.

          After it stops spluttering, add the onion, ginger and garlic and sauté till light brown. Add the boiled dal, green chilies, salt and turmeric powder. 

          Simmer on a low flame for 3-4 minutes. Serve, garnished with lime juice, coriander and mint leaves.