Yellow Moong Dahl

• 3 handfuls yellow moong dahl
• 2 slices ginger
• 6 green chilies, split & deseeded
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 small red onion, minced
• 1 tbsp coconut oil
• to taste salt
• 10 curry leaves

1. IMPORTANT: To cut down on cooking time, soak moong dahl for 3-4 hours prior to cooking.
2. Place dahl into pot and add water until dahl is fully covered.
3. Boil at high heat.
4. After 15 mins or until the dahl is about 80% softened, throw in ginger, 5 curry leaves and 3 chilies.
5. Boil for another 10-15 mins until dahl is soft and thick.
6. Turn off heat and stir in curry powder, turmeric and 1/2 tsp chili powder.
7. In a skillet or pan, stir fry onion and the remaining chilies with coconut oil until lightly browned.
8. Add remaining curry leaves and 1/2 tsp of red chili powder.
9. Pour stir-fried contents into boiled dahl and stir well.
10. Add salt to taste.
11. At this point, you may also add spices to your liking.
12. Serve hot.
13. Ideal with chapati, roti, naan, over toasted/non-toasted bread or rice.

ginger, green chilies, curry powder, turmeric, red onion, coconut oil, salt, curry

Taken from cookpad.com/us/recipes/286545-yellow-moong-dahl (may not work)