1 cup yellow moong dholl soaked for a few hours1 onion sliced1 small tomato chopped into small pieces (no water)2 green chillies slit¼ cup dhania (coriander) chopped¼ red pepper chopped into small pieces¼ yellow pepper chopped into small pieces 2 tablespoon ghee (Clarified butter)1 tablespoon oil 1 teaspoon salt (or salt to taste)½ teaspoon tumeric½ teaspoon dhania (coriander) jeera1 teaspoon rough chilli powder1 teaspoon chilli powder
Boil the moong just before you ready to cook. When the water starts to boil, turn it off but be careful as it burns quite easily - I find that this just softens the moong especially if it was not soaked overnight. Drain the water completely. In a pot, add the ghee (Clarified butter) and oil and then add everything all at once including the spices. Mix and cook on medium to high for a few minutes and then turn down cook on low for approximately 10 minutes.
INFO & TIPS
When cooking the mugh ni dhal, do not put the lid on. You want to have as less water as possible otherwise it becomes mushy (therefore when chopping the tomatoes, you don’t want the excess water). The mugh ni dhal should be soft yet still looking whole.