Ingredients:

I cup yellow mung dal (available in Indian stores) boiled as per instructions on the packet
Juice of half a lemon at the end
Chopped coriander as garnish
A pinch of turmeric

Seasoning:

1 tsp mustard seeds
A pinch of cumin seeds
1 tsp finely chopped ginger
A tiny pinch of asafoetida (powdered resin)
2 green chillies snapped in half (chopping it fine will make it hotter) A sprig of curry leaves
1 tsp oil

Directions:

Cook the mung dal first with a pinch of turmeric, and in another pan heat the oil and add the mustard seeds and wait for it to "splutter"- turn the heat off while they finish crackling.

Make sure you cover the pan when this goes on, otherwise the mustard seeds will all end up on the cooker top!

Add cumin once finished and the ginger, asafoetida, chillies and curry leaves.

Fry for a minute and add to the cooked dal and let it boil together for five to seven minutes. Add lemon juice and garnish with coriander to serve.

Why not combine this dish with >>

>>Coconut rice
>>Madras Potato
>>Dal Tarka
>> Celery Raita