Ingredients:

Moong dal/Cherupayar Paripu – 1 cup

Pearl onions – 3-4 (sliced round)

Green chillies – 2 (chopped finely)

Ginger – 1/2 teaspoon (chopped finely)

Garlic – 1/2 teaspoon (chopped finely)

Curry leaves – 1 sprig

Turmeric powder – 1 pinch

Jeera – 1 pinch (whole seeds)

Mustard seeds – 1/2 teaspoon

Red chillies – 2 torn in half

Oil – 1 tablespoon

Salt to taste

How to:

Cook dal in 3-4 cups of water, depending on how much thick you want the curry to be .(You can also pressure cook the dal for about 3 whistles)

Heat oil in a pan, splutter the mustard seeds, then add the cumin seeds, sliced onions, red chillies, ginger, garlic, green chillies and curry leaves and sauté for a while on a very low flame till the ginger and garlic losses its raw smell. Now you can add one pinch of turmeric powder and enough salt and mix for a few seconds. Then pour the boiled dal into the pan. Check the seasoning and add more salt if necessary. Let it simmer or a few minutes so that the masala blends with the dal. Remove from flame and serve hot with rice or chapatti.