Preparing the Green Moong Dal

Soaking:

• First, rinse the green moong dal under cold water until the water runs clear. Then, soak it in water for at least 2 hours. This makes the dal cook faster and helps it soften evenly.
• Tip: If you’re in a hurry, you can skip soaking, but it will take longer to cook.

Cooking the Dal:

• Next, drain the soaked dal. For the quickest cooking, use a pressure cooker.
• Add the dal and 3 cups of water, then cook for 2-3 whistles. If you’re using an open pot, add 4 cups of water and let it simmer for 25-30 minutes.

Preparing the Tempering

Sauteing the Base:

• Next, add the chopped onions and sauté them until they turn golden brown. This step is important because it creates the flavor base.

Adding Aromatics:

• Once the onions are golden, add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell goes away. After that, add the chopped tomatoes and cook until they’re soft.
• Finally, mix in turmeric powder, coriander powder, and salt, stirring well. Cook until the tomatoes blend into the mixture.

Combining the Dal with the Tempering

Mixing:

• Add the cooked green moong dal to the onion-tomato mixture. In either case, mix everything together so that the flavors meld well.
• After that, add more water if you prefer a thinner consistency. In general, 1 cup of water should be enough.

Simmering:

• Simmer the dal for 10 minutes on low heat so that all the flavors develop fully. Another key point here is to stir occasionally to prevent sticking. To explain, simmering enhances the richness of the dish.

Final Touches

Seasoning:

• Adjust the seasoning if needed. In addition, you can sprinkle garam masala at this stage for an extra layer of flavor.

Garnishing and Serving:

• At last, garnish with fresh coriander leaves and a dash of lemon juice. Serve hot with steamed rice or roti. In the meantime, prepare a side dish like papad or pickle to complement the dal.