Moong Dal

I like this really simple recipe I adapted from Madhu Gadia's New Indian Home Cooking. The only thing I changed was to use moong dal in place of toor dal.

Ingredients:

• 1 cup moong dal
• 4 cups water
• salt, to taste
• 1/4 teaspoon turmeric
  
• 1 teaspoon vegetable oil
• pinch of asafetida
• 1/4 teaspoon cumin seeds
• 1 teaspoon coriander powder
• cilantro, for garnish
  

Method:

1. Wash dal in 2 - 3 changes of water.
2. In heavy skillet, add the dal, water, salt and turmeric. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until tender and soupy, 30 - 40 minutes.
   
3. In a small frying pan, heat the oil to near smoking point. Add the asafetida and cumin seeds and cook until cumin seeds are golden brown, a few seconds. Remove from heat and add in the coriander powder. Immediately add to the dal and stir.
   
4. Garnish with cilantro, if desired.