I don’t know why, but for some reason moong dal tastes healthier to me than other dals! Maybe because it is green! This simple dal uses green split moong and is tempered with mustard seeds and curry leaves.

1 tablespoon oil
1 onion sliced
2 garlic cloves chopped
2 green chilis sliced lengthwise
1 piece ginger minced
1 tomato chopped
1 teaspoon turmeric
Pinch hing (asafoetida)
1 cup green moong dal

Tadka/Tempering
1/2 tablespoon oil
1 teaspoon mustard seeds
6-7 curry leaves

1. Heat oil in a pressure cooker and add onions.
2. Saute onions for a few minutes and then add the garlic and green chilis.
3. Once the garlic is a little soft, add the ginger, tomatoes, turmeric and hing, and cook for another couple of minutes.
4. Add the dal and water up to 1/4 -1/3 of the pan.
5. Close the pressure cooker lid, heat on high until the first whistle, turn down to medium and cook for about 10 more minutes.
6. In a tadka or other small pan heat the remaining oil. Add the mustard seeds and once they start to pop add the curry leaves. Throw into the dal and stir.