Ingredients

• 1 cup - green gram (moong)
• 1 tsp - green chillies, minced
• 1 tsp - ginger, minced
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - cumin powder
• 1 tsp - coriander powder
• 1 tsp - sugar or jaggery
• 1 tbsp - ghee or oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1/2 tsp - asafoetida powder
• 1/2 cup - yoghurt
• salt

How to Make Whole Green Gram With Yoghurt

• Wash the green gram and add 3 cups of water. Add all the ingredients from green chillies to coriander powder. Pressure cook for 10 minutes.
• Let it cool for 15 minutes and then open.
• Add salt, jaggery and mash the dal lightly.
• Heat the ghee or oil in a small frying pan. Add mustard and cumin.
• When they splutter, add the asafoetida and add this tempering to the dal. Simmer the dal for 2 - 3 minutes.
• Beat the yoghurt till smooth and add to the dal.
• Mix well and remove from fire. Serve hot with chapatti.