Mug ni Dhal

3/4 cup yellow moong dhal (split yellow gram)
1 teaspoon cumin seeds
1 dried red chili
1/4 teaspoon hing powder
1/2 onion
3 tablespoons oil
1 green chili, sliced in half
1 teaspoon coriander/cumin powder
1/2 teaspoon salt
1 tablespoon ginger/garlic paste
1/4 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Curry leaves

In a medium-sized pot, soak the yellow moong dhal in warm water for about 90 minutes.

Using a hand-held blender, blend the dhal until smooth.  Set aside.

In a another pot, heat up the cumin seeds, red chili, and hing powder.  Add oil and onions and green chili to the pot, and fry until onions are golden brown.  Add coriander/cumin powder, salt, and ginger/garlic paste to the pot and stir in.  Next, pour dhal to pot and stir well.

In medium size frying pan, roast cumin seeds, mustard seeds, and curry leaves in oil until the seeds stop popping.  Pour mixture into the dhal.


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