Moong daal is one of my favourite lentils. It cooks pretty fast and there is no need for a long soaking either.
- Moong Daal : About a teacup. Washed and soaked for about 30 minutes.
- Onions : Finely diced.
- A little ginger-garlic paste.
- Green Chilly, chopped up.
- Tomato : Chopped up.
- Lots of chopped up coriander.
- Turmeric Powder.
- Coriander Powder.
- A little butter.
Heat up some oil and saute the onions and green chillies till the onions are just about beginning to brown. Add ginger-garlic paste and once they lose the raw edge, add the lentils. Mix well. Sprinkle the turmeric and coriander powders. When it looks like things are beginning to stick to the pan, add the tomato and salt.
This will give enough moisture to free up everything. Cook till oil starts to separate and it looks like everything is again beginning to stick to the pan.
Now add the coriander and once they have softened up, add enough water to submerge it all. Cover and cook for 7-8 minutes. Check if the lentils are fully cooked.
Dry up the liquids on high heat. Add a little butter to free up everything and make it shine.