Ingredients

• 150 g - moong dal
• 1 - large tomato (finely chopped)
• 1 - small onion (finely chopped)
• 4 cloves - garlic (crushed)
• 4 - green chillies (finely chopped)
• 4 to 5 - curry leaves
• 1 tsp - turmeric
• For Vagar:
• 2 tbsp - oil
• 1/2 tsp - cumin seeds
• 1 tsp - red chilli powder
• 1/2 tsp - asafoetida powder
• 1/2 tsp - turmeric powder
• 2 glasses - water
• Salt to taste

How to Make Whole Green Moong Dal

• Wash the dal and soak in sufficient water for about 30 minutes.
• Pressure cook the dal with two glasses water, chopped onion, tomato, green chillies, garlic, curry leaves, turmeric powder and salt to taste. Pressure cook on a high flame till one whistle and then simmer for 15 to 20 mins or till the dal is done.
• For Vagar:
• Heat oil, add cumin seeds and asafoetida and fry for a few seconds.
• When the cumin seeds splutter add the red chilli powder and pour this tempering on the dal.
• Lightly churn the dal.
• Serve hot with any sabzi and hot rotis.