Ingredients
- Moong dal (yellow split gram): 1 cup
- Water: 3 cups
- Tofu: 100g, cut into small cubes
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Green chili: 1, slit (optional)
- Ginger: 1 teaspoon, grated
- Garlic: 2 cloves, minced
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Cumin seeds: ½ teaspoon
- Mustard seeds: ½ teaspoon
- Curry leaves: 8-10
- Ghee or oil: 2 tablespoons
- Lemon juice: 1 teaspoon
- Coriander leaves: 2 tablespoons, chopped
- Salt: to taste
Preparation
Wash the moong dal thoroughly. Boil it with water, turmeric powder, and a pinch of salt until soft and mushy. Mash lightly.
Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and curry leaves. Allow them to splutter.
Add garlic, ginger, and green chili. Sauté for a few seconds until aromatic.
Add onion and sauté until golden brown.
Stir in tomatoes and cook until soft and pulpy.
Add red chili powder and salt. Mix well.
Add tofu cubes and gently stir to coat with the masala. Cook for 2-3 minutes.
Pour the cooked dal into the pan. Adjust the consistency by adding water if needed. Simmer for 5 minutes.
Add lemon juice and garnish with coriander leaves.
Servings: 4
Serving Suggestion
- Serve hot with steamed rice, quinoa, or roti.
Notes
- For a richer flavor, drizzle an extra spoon of ghee on top before serving.
- You can lightly pan-fry the tofu for a firmer texture before adding it to the dal.
