¾ cup (125g) Green Moong Lentils
1 small Chopped Tomatoes
2 tablespoons Sunflower Oil
pinch of cumin seeds
pinch of mustard seeds
1 teaspoon crushed Garlic
¼ teaspoon Turmeric Powder
1 teaspoon mix masala (eg. Taj Mahal Osmans extra special curry powder, hot)
1 teaspoon Dhania Jeera
Powder 4 Curry Leaves
1 Green Chilli ½ teaspoon of salt (or more according to your taste)
1 teaspoon lemon juice fresh chopped coriander to garnish
Rinse and soak green moong lentils in water overnight.
Drain out soaking water and add 3 cups of fresh water.
Bring to the boil and simmer until cooked (about 20 min or slightly more).
While the lentils are cooking, heat oil in a pan.
Once oil is hot add cumin and mustard seeds to splutter.
Add chopped onion and sauté until soft.
Add garlic and sauté for another minute.
Add curry leaves, green chilli and remainder of the spices and stir in.
Add tomatoes and mix well and cook to 5-6 minutes until tomatoes are cooked well and softened into a puree.
Add boiled moong dhall (pour out excess water, but the water should cover the lentils).
Add salt, mix well, cover and simmer for 10 minutes.
Add lemon juice and garnish with chopped coriander.
Serve hot as a soup or with rice or roti.