SUVAI'S MOONG DAL

SUVAI'S MOONG DAL
1 cup (200 gms) moong dhal
8 cups of water (1.9 L)
3 bay leaves
1 Tbls butter (I used half)
2 1/2 tsp salt ( i used less)
2 Tblsp ghee ( I used 1 Tblspn oil)
1 tsp mustard seeds
1 tsp jeera
2 dried chillies crushed
2 tsp grated ginger
1/4 tsp perungayam ( asafetida )
1 tsp turmeric - i used 3/4
5 medium sized tomatoes washed & chopped
2 Tblspn lemon juice
1 Tblspn chopped fresh corriander leaves ( I added a little mint too )

Dry roast mung dal for 4 to 5 mins.....this should be slightly browned. Now wash this dal under running water & return to saucepan....add the water bay leaf butter & salt. Cover & cook this well over medium heat for 30 minutes or till dal is done.

In a kadai heat the oil or ghee toss in the mustard seeds....when this splutters add in the cumin seeds crushed chillies, grated ginger, asafetida, turmeric. Stir fry for about 20 seconds, then add the chopped tomatoes & turn them well for about a minute or two ( i fried this till tomatoes became a pulp ) Now add this to the boiled dhal, stir - cover & cook till fully blended. Finally add the lemon juice / corriander & mint leaves (if u want). Enjoy!
This really comes out well.....& it is pretty fast too.