TOMATO MOONG DHAL

INGREDIENTS:
1. TOMATOES - 3
2. MOONG DHAL - 3/4 CUP
3. GREEN CHILLIES - 4
5. ONION - 1
6. CURRY LEAVES - FEW
7. CINNAMON - 1/4" STICK
8. BAY LEAF - 1
9. TURMERIC POWDER - 1/4 TSP
10. LEMON JUICE - 1/2 TSP
11. CILANTRO FOR GARNISHING
12. SALT - ACC. TO YOUR TASTE
13. WATER - 3 CUPS
14. OIL - 3 TBSP
15. MUSTARD SEEDS - 1/4 TSP
16. CUMIN SEEDS - 1/2 TSP

METHOD:
1. SOAK THE MOONG DHAL WITH 2 CUPS OF WATER FOR HALF AND HOUR . PRESSURE COOK THE DHAL TILL 3 WHISTLES .
2. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS AND CUMIN SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CURRY LEAVES, CHOPPED GREEN CHILLIES, CINNAMON STICK, BAY LEAF .
3. CHOP THE ONION AND TOMATOES FINELY .
4. ADD THE CHOPPED ONION TO THE KADAI AND FRY FOR COUPLE OF MINUTES .
5. ADD TURMERIC POWDER AND CHOPPED TOMATOES TO THE KADAI AND STIR WELL .
6. ADD THE COOKED DHAL ALONG WITH 1 CUP OF WATER AND SALT . LET THE DHAL BOIL FOR 5 MORE MINUTES .
7. SWITCH OFF THE STOVE AND LET THE DHAL TO WARM DOWN . ADD THE LEMON JUICE AND GARNISH WITH CILANTRO . THIS IS A LESS SPICY DHAL AND GOES WELL WITH BASMATHI RICE OR CHAPATHIS .

SERVINGS: UP TO 6 PEOPLE .