Simple Dhall Curry

This is a very quick version of sambar or dhal curry that I occasionally make for my family. My mom taught me this recipe as it was pretty simple and I can quickly cook this for dinner after getting from work. It tastes really good, it's quick to make and does not require a lot of ingredients compared to making sambar.



Ingredients

1/2 cup split, skinned moong dhal, washed and soaked for about 1/2 to 1 hour
4 cups of water
3 garlic cloves, sliced
1 teaspoon cumin
1 medium sized onion, sliced
1 green chilly, sliced
a handful of curry leaves
1 medium sized tomato, chopped
1/2 teaspoon turmeric powder.
1 tablespoon cooking oil
salt to taste
chopped coriander leaves for garnishing

Directions

1. Cook the soaked moong dhal with water and the sliced garlic until it turns mushy.
2. In another pan heat the cooking oil on medium high and add the cumin seeds.
3. Next add the sliced onions, green chillies and curry leaves and fry until the onions turns a little           brown.
4. Lower the heat and add the turmeric powder and fry for another 30 seconds.
5. Add in the chopped tomatoes and fry for about a minute or so.
6. Then add in the cooked moong dhal and mix well and let the dhal come to a boil.
7. Add more water if the dhal is too thick and adjust the thickness to your liking.
8. If the dhal is too water, let it simmer until you get the desired consistency for your dhal.
9. Season with salt and lastly add in  the chopped coriander leaves.
10. Serve hot with steaming basmati rice and other side dishes.