Tomato 1 big
Onion 2 medium-sized (Finely cut)
Ginger paste 1 tsp
Green chilies 2 (Slit)
Turmeric powder 1/4 tsp
Chili powder 1/2 tsp
Dhania powder 1/2 tsp
Salt 1 tsp
Cumin seeds 1 tsp
Oil 11/2 tsp
Cilantro leaves (finely cut) 2 tsp
Milk 1/2 cup (optional)
Cream 1/4 cup (optional)
Soak the Moong in water for about 3 hours or for quick cooking soak in warm water for an hour.
Pressure cook t he moong (2 to 3 whistles) and let it cool.
Meanwhile heat oil in a pan and let the cumin seeds splutter and add the onions and saute well. When the onion starts looking translucent, add the slit chilies, ginger paste, turmeric powder and saute well. Add the finely cut tomato, chilli powder, dhania powder, salt, and saute well. Adda little water for the gravy to cook well. Add the cooked dal to the gravy and mix well till it looks smooth.
Add the milk cream and garnish with cilantro leaves. Serve hot.
Cooking tip: In place of ginger paste, grated ginger will do. In place of tomato pieces, a puree will speed up the cooking and also give a smoother consistency.