1 cup Whole Green Moong Dhal, soak overnight
2 large onions (finely sliced)
1 cinnamon stick
1 bay leaf
1 sprig curry leaves
1 large tomato, grated
1 teaspoon ginger and garlic paste
¼ cup oil (or a little more)
2 tablespoons chilli powder
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon crushed dried red chilli
2 whole green chilli, sliced
2 large potatoes, cut in quarters
Salt to taste
A little chopped dhania
Rinse ½ cup green moong beans a couple of times and then soak in enough water overnight.
Boil dhal until soft, or pressure cook for 20 minutes.
Add cooking oil to a pan, and fry the onion, cinnamon stick, curry leaves, and bay leaf until the onion has browned.
Add ginger and garlic paste and braise for a minute.
Add tomatoes, and spices and allow to simmer until the tomatoes have softened and spices start to stick to the bottom of the pan.
Drain the moong dal and add to the pot.
Add sliced green chilli, potatoes, and 1 cup of water and allow to simmer until dal has softened and cooked through.
You may need to add more water to help the cooking process.
Cook until the potatoes have cooked through.
Enjoy with fluffy rice and fresh rotis.