1 cup yellow moong dhal (green pea lentil) (soaked in hot water for about an hour)
1 onion, chopped 1 tomato, grated Green masala 1 teaspoon red chilli powder Salt 2 teaspoon dhana jeeru (cumin) ½ teaspoon arad (Turmeric) Olive oil
Saute onion in olive oil in a flat heavy based pan then add the tomato and spices. Cook with a little water for a few minutes until tomatoes have softened. Discard the water in which dhal was soaked and add the dhal into the pan. Mix well, add water and cook on medium heat. Do not add too much water as the dhal will get mushy. Sprinkle chopped dhania (coriander) once cooked.