Split Mung daal

This lentil is simple to make and yet very nutritious. It's very light hence is easily and quickly digested in the stomach.

INGREDIENTS:
1 cup split mung lentil
2 medium sized tomatoes (chopped finely)
or
2 tbspn tomato puree
1/2 tspn cumin seeds (jeera)
4-5 curry leaves
1/4 tspn turmeric
1-2 green chillies
2 cloves grated garlic
1/4 tspn red chilly powder
1-2 tspn coriander powder
Salt

Wash the lentil well and soak it for about 1/2- 1 hour. You can also make it in the pressure cooker. Just 1-2 whistles are enough. If you pressure cook it, then you do not need to soak it for too long. Just 10 minutes of soaking is good enough.

Heat 1 tbspn of oil, when the oil becomes hot add the cumin, garlic and curry leaves. The flame should be medium and the garlic should not turn brown.

Now add the tomatoes and keep stirring for 2-3 minutes on a medium flame.

Add the turmeric, coriander and salt.

The tomatoes should be soft now as shown below:

Add the lentil along with some water.

Add the chillies (whole or finely chopped - the way you like it):

Add some water (1-2 small glasses):

Stir it once and bring to a boil on high flame. Once it boils cover it with a lid as shown and simmer on low flame.

Keep checking and stirring occasionally so the lentil does not become too thick (if its getting thicker then add some water, cover and cook again) or stick to the bottom of the vessel. Once the lentil is soft and cooked, blend a little for a smoother texture (creamy texture) as shown below:

This is how the lentil will look once its cooked:

Serve hot with rice or roti. You can make it more thicker (by boiling some more) or if you like it thicker in consistency with roti.

***If you make it in a pressure cooker, after adding lentil and 1-2 glasses of water close the cooker and in 1-2 whistles the lentil will be done. Open the cooker around 10-15 after switching off the gas.

***If you have leftover lentil, knead it with dough and make parathas. They always come out great.

RECIPE SOURCE: My dear friend Soniya. Thanks Soniya for sharing this recipe with all of us.



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