Dry Mung Dal

Wash and soak dal for 3-4 hours.

Heat oil in thick bottom pan or non stick pan. Give tempering of mustard seeds and asafoetida, add turmeric and red chilli powder and add soaked dal. Drain out water before adding dal.

Now add salt and mix well, add a little water, about half cup only as our dal is soaked. Once it starts boiling, turn the flame on slow, cover the vessel and let it cook.

Once the dal is cooked and water is evaporated, it will becomes dry. Turn off the heat.do not over cook it, otherwise dal becomes mushy.

Serve hot.