| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Maharashtrian |
Food networ, Food5, New |
4 |
servings |
INGREDIENTS
| 280 |
g |
Split mung beans; (moong dal) |
| 600 |
ml |
Water |
| 3 |
tb |
Sunflower oil |
| 1 |
ts |
Black mustard seeds |
| 1 |
lg |
Pinch asafoetida |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Cumin seeds |
| 10 |
|
Curry leaves |
| 4 |
|
Green chillies; sliced just enough |
|
|
; to reveal seeds |
| 150 |
g |
Tomatoes; chopped |
| 6 |
tb |
Coriander leaves; chopped |
|
|
Salt |
INSTRUCTIONS
Bring the lentils to the boil in the water and simmer until soft and
mushy.
Heat the oil in a small pan. Add the mustard seeds. When they pop
quickly add the asafoetida, turmeric, cumin, curry leaves and
chillies. Fry for a minute and add the cooked lentils.
Bring to the boil. Add the tomatoes and coriander and salt and turn
off the heat. Keep covered.
Serve hot with plain boiled rice.
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