Ingredients

• 2.5 cups moong dal , split husked mung beans
• 2.5 cups water
• 1.5 teaspoons salt
• 0.5 teaspoons grated fresh ginger root
• 1 teaspoon diced jalapeno chile pepper
• 0.5 cups diced tomatoes
• 3 teaspoons lemon juice
• 0.5 teaspoons ground turmeric
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 0.5 drieds red chile pepper
• 1 pinch Asafoetida
• 2 cloves garlic , finely chopped
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
2. 2 Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
3. 3 Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition per serving