Mung Dal

Mung Dal
1-2 cup split yellow mung dal
6 cups water
4 tbsp olive oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 pinch hing
1 small cilantro leaves chopped if available or substitute with crushed coriander seeds.
5 curry leaves fresh or dried
1 tsp turmeric
1 tsp masala powder
1/2 tsp salt

• Wash the mung dal until the water is clear
• Put the mung dal into the soup pot with 3 cups of water
• Cook on medium heat for 25 minutes, uncovered, stirring occasionally
• Add the 3 cups of water and simmer for another 20 minutes
• Remove from the heat
• In a small sauce pan, heat the oil and sauté the seeds and hing until the seeds pop