Hari Moong Dal

• ¾ cup split green gram with the skin
• ¼ cup spilt pigeon peas
• ¼ tsp turmeric powder
• Salt
• Water
• ½ cup fresh coriander leaves - chopped

For tempering

• 3-4 flakes of garlic, finely chopped
• 2 dry red chilli, cut into halves
• 1 tsp cumin seeds
• 2-3 slices of onion
• A pinch of asafoetida
• 1 ½ tbsp oil or clarified butter – ghee

• Wash and soak the pulses for 15 minutes.
• Cook it in a pressure cooker with the salt and turmeric powder and enough water for 3-4 whistles.
• Open the cooker, and adjust the consistency of the dal, by adding more water if you need.  Add chopped coriander leaves and simmer it for 2 minutes.
• Meanwhile in a temper or tarka pan, heat oil or ghee, add all the ingredients for tempering and fry till it turns golden. Pour over the dal and stir well.
• Serve hot.