Green Pea Dhal
- 2 cups yellow moong dhal soaked for 8 hours or overnight
- 3 cup water
- 1 tbsp. ghee
- 1 tsp. mustard seeds
- 1 tsp. cumin
- A pinch of asafoetida powder
- 2-4 curry leaves
- 1 onion finely chopped
- 2 garlic cloves ground to a paste
- 1 in. piece of ginger ground to a paste
- 2 green chillies finely chopped
- 1 to mato finely chopped
- 1 tsp. garam masala
- Salt and pepper to taste
- 1 cup frozen peas
- 2 Tbsp. fresh coriander
- 1 green onion finely chopped
- 1 cup of rice
- 1 1/2 cups of water
- 1 tbsp. of butter
Combine 1½ cups water with 1 cup rice and 1 tbsp. butter (optional) in a pot with a tight fitting lid.
Bring to a boil. Stir once
Cover with lid. Reduce heat to simmer and cook 20 minutes.
Remove from heat without lifting lid; let stand in covered pot for 10 minutes. Fluff with fork; salt to taste (optional).
Blend soaked moong dhal in a blender or food processor until it resembles a coarse paste.
Heat ghee in a saucepan over medium heat. Add mustard seeds, cumin, asafoetida powder, curry leaves and garam masala. Cook for 2 minutes stirring so spices do not stick.
Add the garlic paste, ginger paste, green chilies and tomato, Stir, cooking until fragrant and the tomatoes have broken down.
Add the moong dhal paste and cook, stirring for 1 minute to coat in spices.
Add water and bring to a boil.
Reduce heat to low, cover and cook, stirring occasionally, for 50 minutes or until dhal is cooked and mixture thickens.
Add peas and cook for 5 minutes or until cooked through.
Season with salt and pepper to taste.
Serve over rice and top with green onion and fresh coriander.