These are one of the many dals (legumes) eaten in India. These are the green ones and they are split in half. The whole ones take longer to cook, but if you have the time, try them since they yield a nice texture. Cook this dal to your preference. I tend to cook them a little longer than some since I’m not a fan of dal made al dente.
3 tablespoons vegetable oil
¼ teaspoon asafetida (hing)
1 teaspoon cumin seeds
Salt and pepper to taste
2 cups moong dal, rinsed
1 teaspoon hot chili powder or to taste
1 teaspoon turmeric
½ teaspoon toasted cumin powder
¼ teaspoon garam masala, freshly ground
Heat oil over medium heat. Add hing and cumin seeds. Let cumin seeds crackle for about 10 to 15 seconds. Add dal and roast over medium low heat for 6 to 7 minutes. Stir frequently. Add a slight pinch of salt and pepper (save most of the salt for later as they tend to make the dal too mushy if added early).
Add chili powder and turmeric. Stir for 30 seconds. Add 5 cups of water. Bring to a boil and then simmer on medium low covered for about 30 to 40 minutes or done to your liking. Stir occasionally. Add more water if mixture gets too dry to your liking.
Turn off heat and add salt to taste, cumin powder, and garam masala. Serve with roti or paratha. Enjoy!