2 1/2 cups dried yellow moong dal
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1. Pressure cook the daal.
2. To the cooked dal add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chilli pepper. When pepper is heated add Asafoetida and garlic.
4. Stir mixture into split peas and add cilantro; mix well.