Moong Dhall Curry

Whats for lunch/dinner, a multi dollar question asked everyday....so today while going the pantry, I realized that I have not cooked moong dhall curry for a long long time...so in action today's dinner....  next I have to think a good combination that goes well this curry... thinking hard....and while the moong dhall is in action, being boiled...I am off to the fish market...

What you need....

1 cup of moong dhall
1 tsp of ginger garlic paste
1 tsp of tumeric powder
1 big onion - chopped finely
thumb size ginger - chopped finely
1 medium sized tomato - chopped.
2 small red chillies (green is also ok, Ilike the rainbow effect in my gravy)
1 sprig of curry leaves
1 tsp of mustard seeds
1 tsp of fennel seeds
1 tsp of urad dhall
tumeric
1 tsp of fennel powder
1/2 tsp of cumin powder
 a dash of hing (asofoetida)
salt to taste
ghee for tarka - ghee for the aroma, otherwise vegetable oil will do
chopped coriander for garnishing 

How will you do...

1.  Wash and soak the dhall overnight, and then pressure cook with ginger garlic paste and tumeric powder till soft
2.  Remove from fire and mashed using the back of a spoon. Then return to fire
3.  In a different pan, heat oil and add mustard seeds.
4.  Once it starts to pop, add fennel seeds,urad dhall and hing, fry for a few minutes.
5.  Add in tomato, ginger, garlic, onions, curry leaves and chillies and fry for a few minutes till the onions turn golden brown, keep stirring till the tomatoes are soft.
6.  Add the onion mixture into dhall, fennel powder and cumin powder, season with salt,  keep on low fire and continue to cook till a boil.
7.  If you gravy is too thick you can add a little water or milk.
8.  Garnish with chopped coriander before serving.

Serve hot with rice or chappatis.