1/4 cup split moong dal (green gram lentil), soaked for an hour
2 tbsp. oil
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 onion, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. garam masala powder
1 tbsp. coriander-cumin powder
1 tsp. red chili powder
1 tsp. tomato paste
1/2 cup yoghurt, beaten
Directions
Pressure cook the soaked beans and lentil in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle. Then add salt and turmeric powder and mash with a potato masher. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onions. Fry till light brown in colour.
Then add the ginger-garlic paste, tomato paste and the remaining dry spices mixed with a little water. Saute till the oil separates.
Add the boiled dal and bring it to a boil. Then add the beaten yoghurt and continue to simmer for 2-3 minutes.
Serve, garnished with coriander leaves, sliced onion and a drizzle of some beaten yoghurt.
