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Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp turmeric pwdr to it.
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(I usually put one fistful for one person if daal is not the main dish in the meal.
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Otherwise , you might want to add in two fistfuls per person.
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It is probably surprising, but this measuring scheme works for me)
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Once cooked, stir the beans until they can no longer be seen separately.
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This step is very important.
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If the beans are nicely cooked, just a stir of the spoon will make a smooth paste.
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This is the reason why we are pressure cooking the beans.
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It is not only faster, but also cooks the beans thoroughly.
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Cooking in a pan is possible, but be prepared to keep stirring for about an hour.
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Also, if more water is required, add in after the daal has been cooked.
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For those who have tried this dish, know what consistency they need.
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For others, daal should be pouring consistency.
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Add in salt.
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If desired garlic, fry crushed garlic in little bit of butter or possibly oil and add in to the daal along with the puree.
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May also want to add in ginger, though I give it a miss (do not like the taste, you know).
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Let this cook (on the stove, not press.
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cook).
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Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter or possibly oil.
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(First add in mustard seeds.
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Wait until they burst, add in cumin seeds and green chillies.
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Don't fry green chillies for too long, as they will lose their flavor) Add in to daal at the very end.
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Garnishing: Lotsa minced coriander leaves.
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Note: To make it fiery, why not add in little bit of cayenne pepper pwdr.
