Dal Khilma

INGREDIENTS:

Split green gram skinless (dhuli moong dal) - 1 1/2 cups

Ginger - 3 inch piece

Green chillies, chopped - 3

Oil - 3 tablespoons

Asafoetida - a pinch

Cumin seeds - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Salt - to taste

Garam masala powder - 1/2 teaspoon

Lemon juice - 1 tablespoon

Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Chop half the ginger and cut the remaining into thin strips. Cook the dal with green chillies and chopped ginger in three cups of water till just done ensuring that the grains remain separate. Heat oil in a kadai, add asafoetida and cumin seeds. When the cumin seeds begin to change colour add turmeric powder and sauté for half a minute. Add the cooked dal, red chilli powder and salt and stir gently. Cook on low heat for two to three minutes taking care that the dal does not get mashed. Sprinkle garam masala powder and lemon juice. Garnish with coriander leaves and ginger strips and serve hot.