Ingredients200g yellow moong dal, or yellow split peas if you prefer it thicker
2 large tomatoes, chopped
2 green chillies, chopped
2.5-cm-square piece of ginger, chopped
3 plump garlic cloves, chopped
quarter teaspoon turmeric powder
1 tablespoon coriander leaves, chopped
8 curry leaves
1 tablespoon butter or oil
MethodWash the dal well and soak for 15 minutes.
Bring 5 cups of water to the boil in a cooking pot. Add the dal, plus the tomatoes, chillies, ginger, two-thirds of the garlic and the turmeric powder. Return to the boil, then add salt to taste. Cook for 30 minutes. Remove from the heat and whisk gently with an egg beater until the grains are completely mashed [I used a liquidiser!] Add the coriander and the curry leaves, and cook for five minutes.
Heat the butter or oil in a ladle, add the remaining garlic and fry until golden. Pour into the dal, which is now ready to serve. The consistency should be like a creamy soup [but I prefer it thicker than this. My sister-in-law also advises adding burnt onion at the end]