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Ingredients:
- Yellow Mung Daal - 1/2 cup
- Water - 2 cups
- Salt - to taste
- Turmeric - 1/4 tsp
- Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Asofoetida(Hing) - 1 pinch
- Ginger - 1/2″ pc., finely grated
- Curry Leaves - 1 sprig
- Green Chili - 1, slit (optional)
- Lemon Juice - 1 tbsp or to taste
- Cilantro - 2-3 sprigs, finely chopped for garnishing
Directions:
- Wash the Mung Daal and put it in a pressure cooker.
- Add Water, Salt, Turmeric and cook until one whistle sounds.
- Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.
- Heat Oil in a small fry pan.
- Once the Oil is hot, add the Mustard Seeds and allow them to pop.
- Add Asofoetida.
- Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal.
- Cook the Daal for a few minutes to let it come to a boil.
- Add Lemon Juice and Cilantro, mix well and serve.
- Enjoy with Chapatis, parathas or with rice. Serves 2.
- Serves 8.
Tips:
- If a pressure cooker is not available, the Daal can easily be cooked in a pan as well. The Pressure Cooker cuts the cooking time drastically.
- Mung Daal is quick to cook and does not need to be soaked, so no pre-planning required.
- Mung Daal is very easy to digest and an excellent source of protein.
- For a variation, add finely chopped tomatoes and onions (same time as the ginger) and notice how the taste changes.
- For anyone under the weather - this is the perfect “chicken noodle soup” for vegetarians.