step 1

Wash the daal and cook it in the water, making sure to remove the scum from the surface as it is cooking.

Cook until it is soft and mushy. It should be thick and there should not be too much liquid.

step 2

Heat the ghee in a pan. When hot, add the cumin seeds and immediately after the asafoetida.

Fry for a few seconds, then add the turmeric powder.

After a few seconds add the ginger, garlic and onions one after another. 

Fry for 3 minutes.

step 3

Add chilli and fry ½ minute longer.

step 4

Add to cooked moong daal.

step 5

Add salt to taste and let everything boil five minutes longer.

step 6

Before serving, add 1 tsp. fresh ghee or butter and garnish with chopped coriander.

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Serve hot with plain rice

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