1 cup yellow moong dal
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 cup chopped onion, preferably red onion
2 pinches asafoetida (hing)
1/2 jalapeno, finely chopped (or 1/4 tsp cayenne powder)
1 medium tomato, finely chopped
1/4 teaspoon turmeric powder
1 Tablespoon ghee
2 Tablespoonss chopped cilantro
Salt, to taste
Boil 1 cup moong dal in 3 cups water in a 3 qt pot over medium heat, do not cover the pot.
In a small frying pan, heat ghee, and when the ghee is hot, add mustard seeds and allow mustard seeds to crackle.
Add cumin seeds, hing, jalapeno, onion and saute for 4-5 minutes over medium heat, stirring every minute.
Add tomato and cook for a couple of minutes.
Add this seasoning to cooked dal, add salt and mix well. Taste, if it needs more salt, add some more salt. Garnish with chopped cilantro.