Ingredients:
150 gms whole green mung beans, soaked for 2-3 hours
1 large onion, diced
A 1" piece of fresh ginger, minced
3 cloves garlic, minced
4 fresh green chiles , minced
3 medium tomatoes, diced
1 1/2 tsps tomato puree
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/4 tsp nigella seeds
A few curry leaves
1 tsp turmeric powder
1/4 tsp fennel powder
1 tsp kasuri methi (dried fenugreek leaves)
2 Tbsps coriander leaf
Salt to taste (about 1 1/2 tsps)
Ghee or vegetable oil for frying
Method:
150 gms whole green mung beans, soaked for 2-3 hours
1 large onion, diced
A 1" piece of fresh ginger, minced
3 cloves garlic, minced
4 fresh green chiles , minced
3 medium tomatoes, diced
1 1/2 tsps tomato puree
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/4 tsp nigella seeds
A few curry leaves
1 tsp turmeric powder
1/4 tsp fennel powder
1 tsp kasuri methi (dried fenugreek leaves)
2 Tbsps coriander leaf
Salt to taste (about 1 1/2 tsps)
Ghee or vegetable oil for frying
Method:
- Heat the ghee/oil in a pan and fry the onion.
- When the onion is opaque, add the minced ginger, garlic and chiles, Stir for about 2 minutes.
- Add the cumin seeds, fenugreek seeds, nigella seeds and curry leaves and stir fry for about 30 seconds.
- Now add the turmeric, fennel and fenugreek leaves. Stir once or twice to mix and immediately add the chopped tomatoes. Lower the heat to medium, mix well and cook for about 4-5 minutes, until the tomatoes have softened.
- Now add the tomato paste and the soaked mung beans. Cover with water by about one inch (2-3 cms) , add salt and bring to a boil.
- Now lower the temperature again and cook for about 30 minutes, or until the mung beans are soft. Check on the water levels; you may need to add a little more as the dal cooks
- When ready, add the chopped coriander/cilantro, stir and leave for 5 minutes till serving.
) so I look forward to trying this out soon 
