• 50 grams moong daal, washed and soaked for 10 minutes
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • salt to taste
  • Temper with:
  • 1 tbsp ghee or 1 tbsp vegetable oil heated with 1 tsp butter
  • 1 tsp cumin seeds
  • 2 cloves of garlic, thinly sliced
  • 2-3 cherry tomatoes, thinly sliced
  • 2 dried red chillis
  • 10 fresh curry leaves (you could use dried, but these don’t a lot of flavour)
  • 1 pinch asafoetida (hing)
  • Garnish:
  • Handful of chopped fresh coriander
  • 1 tsp slivered ginger
  • 1 tsp chaat masala


Boil the moong daal with enough tap water to cover it. Add ground coriander, ground cumin and turmeric and boil on medium heat until daal is cooked and mushy.

You may need to add a bit more water if it dries up so do keep an eye on it.

Once ready take out the cinnamon stick and pour into a serving bowl. The consistency should be thick and sloppy.

To temper/tarka, heat ghee in a tiny frying pan or a tarka pan (invaluable), once hot first add the cumin seeds until they pop, next the slivered garlic until light brown, the hing.

Then the red chilli for about 3-4 seconds, add the tomatoes next until lightly soft and finally the curry leaves, only let these heat up for about 2-3 seconds and don’t let them burn.

Also make sure that the garlic doesnt burn too much as it add a rather bitter flavour.

To serve, immediately pour the tarka over the daal.

Top with the garnish and serve with boiled basmati or naan.

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