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Blend soaked moong dhal in a blender or food processor until it resembles a coarse paste.
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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.
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Add the garlic paste, ginger paste, green chilies and tomato, Stir, cooking until fragrant and the tomatoes have broken down.
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Add the moong dhal paste and cook, stirring for 1 minute to coat in spices.
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Add water and bring to a boil.
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Reduce heat to low, cover and cook, stirring occasionally, for 50 minutes or until dhal is cooked and mixture thickens.
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Add peas and cook for 5 minutes or until cooked through.
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Season with salt and pepper to taste.
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Serve over rice and top with green onion and fresh coriander.