|1 cup Split Moong||1 pc Green Chilli||Ghee|
|1 small Tomato||1 tsp Mustard Seeds||Salt|
|1 tsp Jeera|
|1 pinch Hing|
|1 pinch Turmeric|
|3-4 Curry Leaves|
Wash and soak the split Moong Dal for about 10 minutes.
Pressure cook for about 2 whistles until very soft and mushy.
In a Kadhai, Add 2 tsp ghee and mustard seeds.
After it splutters, add the jeera, ginger, green chilli and hing.
Once its is well roasted and dark, add the turmeric, curry leaves and tomatoes.
Cook for a couple of minutes until the tomato gets pulpy.
Add the mashed Dal and some water and bring to a boil.
Season with Dhania and serve.