1 cup malawi/mung dhall, soak for about 15 - 20 minutes
2 onions, diced
2 tbsp grated ginger
1 tbsp garlic, finely chopped
2 green chillies, chopped
2 tomatoes, finely diced
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp turmeric
1/4 tsp asafoetida
1 tsp mustard seeds
3 dried chillies, broken into small pieces
1 sprig curry leaf
4 - 5 cups water (to cook dhall)
salt to taste
Wash dhall and cook with 4 cups of water. Skim of any foam that rises to the top and keep watch when the dhall boils. It may spill over.
When dhall is almost cooked, add onions, garlic ginger, tomatoes, fennel, cumin, asafoetida, green chillies and salt.
Cook dhall over medium heat till well done and completed broken down. Remove from heat.
For seasoning/tempering: Heat oil and fry mustard seeds, curry leaf and dried chilli over very low heat. Once that´s done, empty seasoning into dhall. Stir and keep dhall covered for about 10 minutes before serving. (Ideal for rice, chapati and roti canai)