- 1 cup split green gram (moong dal) without the skins
- 1 tsp oil
- 1 tsp cumin seeds
- 5 to 6 garlic cloves finely chopped
- 3 dry red chillies
- 1/2 tsp turmeric powder
- salt to taste
Wash and drain the green gram. Add one and half cups of water and pressure cook till the gram goes soft. Mash it with a fork. Add turmeric, one cup water and salt to taste and keep it aside.
Heat a little oil in a wok. Add the cumin seeds and garlic. Roast the garlic well till it turns golden brown in color. Break each dry red chilli into two and add to the tempering. Let the chillies change color a little and pour the tempering over the green gram. Stir it well.
Put the pot containing the curry back onto the heat and bring it to a boil. Serve hot with rice.
Happy (Yawn!) Cooking!