Dal Fry (Moong Dal)

Ingredients:

1. 1½ cups moong dal
2. 3 cups water
3. 2 tablespoons oil
4. 1/8 teaspoon asafetida
5. 1/8 teaspoon turmeric powder
6. ½ teaspoon mustard seeds
7. ½ teaspoon cumin seeds
8. 3 green chilies, split lengthwise (small, thin variety)
9. 1 teaspoon ginger paste
10. 1 tablespoon chopped garlic
11. 1 coarsely chopped red onion (medium)
12. 1 cup chopped tomatoes
13. 2 sprigs curry leaves, leaves removed and rinsed
14. Salt to taste (up to 2 teaspoons)
15. 3 tablespoons chopped cilantro leaves

Method:

1. Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). Mix the dal well with a spoon to a smooth consistency.
2. Heat oil on medium heat, in a medium-sized pan, for 30 seconds;
3. Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. Cover the pan to prevent the oil and spices from splattering;
4. When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute;
5. Add onions, and continue sauteing until they turn translucent, about 5 minutes;
6. Add the tomatoes, and saute for 3 minutes longer.
7. Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.
   

Dal fry goes well chapattis or naan. Serve with raitha and mango or lime pickle.

I also like dal fry with plain, white rice.

Chapattis and Naan are available in the refrigerated food section of Indian grocery stores. When ready to serve, take them out of their pouches, and warm on a griddle for about a minute on each side, taking care not to burn.