| 200g | Mung Dal |
|---|---|
| 2L | Water |
| 3 | Bay leaves |
| 1 tbsp | Butter |
| 2.5 tsp | Salt |
Stir & dry-roast dal medium heat ≈ 5' (lightly browned), remove to strainer, wash and return to pan. Add rest^, bring to boil, cover & simmer ≈ 30'.
| 2 tbsp | Ghee |
|---|---|
| 1 tsp | Mustard seeds |
| 1 tsp | Turmeric |
| 2 | Crushed dried chillis |
| 2 tsp | Grated fresh ginger |
| 1/4 tsp | Asafetida |
| 5 | Tomatoes |
| 2 tsp | Lemon juice |
| 1 tbsp | Fresh chopped coriander |
20' into the ^simmering,heat ghee, add couple mustard seeds, cover and wait until they pop, add rest of mustard seeds, wait until they finish popping (~1'). Add chillies/ginger/asafetida/turmeric and cover, stir-fry 30 sec, add chopped tomatoes, stir ≈ 2-5'.
Add to dal, cover, simmer. Add lemon juice and coriander, stir and serve with naan.