Moong Dal

Recipe View 30 mins Rinse the moong dal thoroughly under cold water, ensuring any debris is removed. Place the rinsed dal in a saucepan with 2.5 cups of water and allow it to soak for at least 30 minutes to soften. (Time: 30 minutes)

Recipe View 15 mins Bring the dal, water, and salt to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the beans are very tender and the mixture has thickened. This should take approximately 15 to 20 minutes. If the mixture becomes too dry, add more water as needed, a little at a time, to maintain a desirable consistency. (Time: 15-20 minutes)

Recipe View 2 mins While the dal is simmering, prepare the tempering. In a small saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and dried red chile pepper. Sauté until the cumin seeds begin to sizzle and release their aroma, and the red chile pepper darkens slightly. (Time: 2-3 minutes)

Recipe View 1 mins Quickly add the Asafoetida powder and chopped garlic to the oil. Stir constantly for a few seconds, being careful not to burn the garlic. Immediately pour this flavorful tempering over the cooked split peas. (Time: 1 minute)

Recipe View 5 mins Stir in the grated ginger, diced jalapeno pepper, chopped tomatoes, and ground turmeric and lemon juice to the dal, mixing well to combine all the flavors. Simmer for another 5 minutes. (Time: 5 minutes)

Recipe View Garnish generously with fresh cilantro before serving. Serve hot in soup bowls or over rice.