Moong Sabzi (Lentil Vegetable Mix)

DIRECTIONS

• Heat oil in a pan.
• Add cumin seeds.
• Wait until they crackle before adding the chili.
• Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
• Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
• Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
• Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
• Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
• When all the water has disappeared, check to see that the moong is soft enough to be eaten.
• The mix should be dry and not liquid like Indian dal normally is.
• Sprinkle the chopped corriander and serve hot with chappati or roti.