Cook Time: 15 minutes
Serves : 2
Pesarapappu/Moong Dal : 1/2 cup
Onion: 1 chopped
Green chilies: 2 chopped into big pieces
Garlic: 1 clove crushed
Dry red chili : 1
Jeera/Cumin: 1 tsp
Aavalu/ Mustard seeds: 1/2 tsp
Turmeric: 1/2 tsp
Curry leaves: 1 sprig
Red chili powder: 1/2 tsp
Cumin powder: 1/2 tsp
Oil : 1 tbsp
Dry roast moong dal for 3-4 minutes. Turn off the heat. Add 1/2 cup of water to it after 3 minutes to soak.
Heat oil in a pan and add red chili, cumin seeds and mustard seeds and sauté for 1 minute. Add curry leaves and garlic and sauté for 30 seconds. Add green chilies, onion and turmeric and sauté until they turn translucent. Drain the dal and add it to the pan. Cook for 2 minutes. Add 1.5 cups of water, mix well put the lid ajar and cook for 8-10 minutes until the dal is cooked.
Add salt, red chili powder and cumin powder and mix well. Add 1/4 cup of water if needed. Cook for 2 minutes and turn off the stove.
Serve hot with white rice or roti.