- Yellow moong dal – 3/4 cup
- Turmeric powder – a pinch
- Water – 1 cup for cooking + 2 cups for soaking
- Salt and pepper – to taste
- Butter – to taste
- Lime juice – 1/2 tablespoon
Wash moong dal in several changes of water till the water runs clear.
Soak moong dal in two cups of water, for three hours. Drain and wash again.
In a thick-bottomed wide pan, put the soaked moong dal and pour in a cup of water. Add a pinch of turmeric and stir.
Place the pan on high heat and bring to a boil. Then set the heat to medium and cook covered, undisturbed. After fifteen minutes, keep an eye on the pan – continue to cook till moong dal become almost dry. As the dal dries, it might stick to the bottom and sides of the pan. If that happens, use a spatula to gently scrape the pan (take care not to mush the dal). Cook till all the water has been absorbed. The grains should be intact in shape but soft to bite.
[The time of cooking can vary according to the thickness and width of your pan. If you want the dal softer, add a couple of tablespoons of water again and continue to cook covered till dry.]
Add salt, pepper and freshly squeezed lime juice to the cooked moong dal.