3/4 cup Moong Daal
1/8 tsp turmeric powder
Salt to taste.
1 tomato, chopped
1 green chilly , chopped
1/2" ginger, pounded
1 tbsp ghee
1/2 tsp cumin seeds
Wash and soak the Moong daal for an hour.
Wash again and boil the Daal with 300 ml water in a pan.
Remove the froth from time to time.
Add salt and turmeric powder
When the Daal is almost done add tomatoes, green chilly and pounded ginger.
Let cook on slow fire.
Using a wooden Indian hand blender, blend the daal to a smooth paste.
Adjust the consistency to your choice by adding water.
Add the cumin seeds and let crackle
Immediately add the asafoetida.
Switch off the gas and add red chilly powder.
Immediately pour the ghee on the daal.
Garnish with coriander.