Ingedients:
Yellow mung dal - 1 cup
(you can also use masoor dal / red lentils)
Tomato - 1, cubed
Turmeric powder - a pinch
Sugar - a pinch (optional)
Salt - to taste
For Tempering:
1. Onion - 1/4 cup, chopped fine
2. Garlic - 3 pods crushed (optional)
3. Jeera / cumin seeds - 1 tsp
4. Dry red chillies - 3 to 4, halved
5. Mustard seeds - 1/4 tsp
6. Oil - 2 tsp
For Garnishing:
Chopped fresh coriander leaves (optional)
How to make it:
1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. I cook it usually for 4 whistles since it takes longer to cook dal in Singapore. 3 whistles should usually be enough. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.
2. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.
3. Next, add salt, hing, sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.
4. Garnish wtih coriander leaves and serve with steamed white rice, papad and pickles. YUM!
Yellow mung dal - 1 cup
(you can also use masoor dal / red lentils)
Tomato - 1, cubed
Turmeric powder - a pinch
Sugar - a pinch (optional)
Salt - to taste
For Tempering:
1. Onion - 1/4 cup, chopped fine
2. Garlic - 3 pods crushed (optional)
3. Jeera / cumin seeds - 1 tsp
4. Dry red chillies - 3 to 4, halved
5. Mustard seeds - 1/4 tsp
6. Oil - 2 tsp
For Garnishing:
Chopped fresh coriander leaves (optional)
How to make it:
1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. I cook it usually for 4 whistles since it takes longer to cook dal in Singapore. 3 whistles should usually be enough. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.
2. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.
3. Next, add salt, hing, sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.
4. Garnish wtih coriander leaves and serve with steamed white rice, papad and pickles. YUM!