7 oz. or 1/2 package Ajika Green Split Moong Dal rinsed with 2-3 changes of water and drained
1/4 teaspoon turmeric
1/2 teaspoon grated fresh ginger
Salt to taste
3 TB Ghee
1 Ts Black mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. asafetida
1 ea. Green chilies, seeded & minced
or 1/4 teaspoon red chili powder
2 TB Chopped cilantro/coriander leaves
2 Ts Lemon juice
-Place lentils in a pot with a tight lid with 4 cups water, ginger and turmeric. Bring to a full boil, Lower heat to medium low and add the salt. Cover and cook for about 15 – 20 minutes till the lentils are soft. Adjust water so the dal does not stick to the bottom of the pan. Remove from fire and set aside.
- Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to splutter. Quickly add the cumin seeds and asafetida and then red chili powder and green chilies .
- Pour over the dal.
- Stir in the lemon juice.
- Garnish with cilantro