Yellow split moong beans:50 gms
Green chiles:2 nos seeded & minced
Salt to taste
Bay leaf:2 nos
Ginger paste: 1 tsp
Ghee: 2 tsp
Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & fry for a few seconds. Add ginger & minced green chille & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat.
Add ghee and mix it. Cover & let stand to let the flavors develop. Garnish & serve.
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