Ingredients

• 1/2 cup - moong dal
• 5 - dry red chillies or as per taste
• 1/2 tsp - cumin seeds
• 2 tsp - lemon juice
• Salt - to taste
• For Seasoning:
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds (optional)
• 1/2 tsp - Bengal gram (channa dal)
• 1/2 tsp - black gram (urad dal)
• 4 or 5 - curry leaves
• 1 - broken dry red chilli
• 1 tsp - oil

How to Make Quick Moong Dal Chutney

• Wash the moong dal well and soak it in water for an hour or until it is soft. In a blender, grind the soaked moong dal along with the red chillies, cumin seeds and salt into a fine paste by adding little water. The paste should be thick, so add the water only as required.
• Transfer the finely ground pickle into a serving bowl, add the lemon juice and mix well.
• In a small pan, heat the oil and add the mustard seeds.
• When they splutter, add the cumin seeds, the dals and the curry leaves. Fry them until the dals turn golden brown.
• Finally, add the above seasoning to the prepared pickle and mix well.
• Serve with hot rice and ghee.