Spicy Moong Dal with Tomato and Onion

1Rinse the moong dal (1 cup) under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Add the chopped onions and green chilies (2) to the pot. Sauté until the onions turn translucent and slightly golden.

4Stir in the ginger-garlic paste (1 teaspoon) and cook for another minute until the raw smell disappears.

5Add the chopped tomatoes (2 medium), turmeric powder (½ teaspoon), coriander powder (1 teaspoon), and salt. Cook until the tomatoes (2 medium) soften and the oil (2 tablespoons) starts to separate from the mixture, about 5-7 minutes.

6Add the soaked moong dal (1 cup) to the pot and stir well to combine with the onion (1 medium)-tomato mixture.

7Pour in enough water to cover the dal (about 3 cups) and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the dal is tender and cooked through.

8Once the dal is cooked, stir in the garam masala (1 teaspoon) and adjust the seasoning if necessary. If the dal is too thick, add a little more water to reach your desired consistency.

9Garnish with fresh cilantro (2 tablespoons) before serving.