- 1 cup moong dal
- 4 cups water
- 2 teaspoons grated ginger
- 1⁄2 teaspoon turmeric
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon asafetida powder
- 1-2 teaspoons black salt
In a large saucepan combine the dal, ginger, tumeric and water
Bring to the boil, lower heat and simmer gently until dal has completely broken down and is butter soft and creamy
In a separate fry pan, sauté the cumin seeds until slightly bown and then add the coriander and asafoetida powders, sauté momentarily and then add to the dal.
Stir thoroughly and add the salt.
You can add vegetables if you’d like. Eggplant and potatoes etc should be added to the dal and water about 10 minutes after they start simmering and other vegetables quicker cooking vegetables can be added towards the end of the cooking time.