Ingredients

½ cup of whole mung, soaked overnight or all day (if for dinner)
1 tsp or more of ghee or oil
½ tsp mustard seeds
½ tsp cumin seeds (to your taste)
½ tsp fennel seeds
¼ tsp fenugreek seeds
½-1 tsp coriander powder
¼-½ tsp chilli powder or more to taste (or ½ fresh green chilli)
½ tsp turmeric
Large pinch of hing (asafoetida)
1-2 tsp grated ginger
3 curry leaves
½ fresh green chilli (if not using powder)
1-2 chopped peeled and seeded tomatoes
Salt to taste
Chopped fresh coriander (garnish)

Method

Heat ghee or oil on a medium/high heat. Add the mustard seeds, wait until they crackle and then add cumin, fennel, fenugreek seeds. Sauté briefly before adding the coriander, chilli, turmeric and hing. Sauté briefly again.

Add the ginger, curry leaves and fresh chilli (if using). Sauté briefly. Add tomatoes, drained mung beans, salt and stir through.

Cover with water and bring to a simmer. Cook til mung dahl is soft, about 30-40 minutes.

Top with fresh coriander leaves and serve with rice, roti, parathas and/or your choice of vegetables.