Yellow Moong daal with dill leaves

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Ingredients

• 3/4 cup Yellow Lentil / Moong Daal
• 1 bunch Dill Leaves/ suwa bhaji
• 1/2 tsp Turmeric Powder
• Salt to taste
  FOR Tempering
• 1 tsp Cumin Seeds
• 1/4 Asafetida
• 2 tbsp Ghee
• 1 Green Chili chopped (I MAKE SEPERATE TEMPERING FOR CHILI SO CAN AVOID FOR KIDS) 1 tsp Ginger chopped
  Instructions
  * Wash and soak moong daal lentil for 30 minutes.
  * Wash Dill leaves and remove the hard stalk and stems of dill and finely chop the leaves and tender stems.
  * In a pressure cooker add the soaked moong daal, salt and turmeric.
  * Add 1 cup water in the pressure cooker (approx 1 inch above the level of lentils)
  * Pressure cook for 2 whistles on medium heat.
  * When the cooker pressure cool down then open it and give a gentle stir.
  * Now add ghee to another pan and heat up.
  * Add cumin seeds and let it brown a bit and add asafetida.
  * Quickly add ginger chili and let it cook for 30 sec
  * Now add dill leaves and let it cook for a minute.
  * Now add boiled daal and add more water as needed and simmer for 20 minutes.
  * Serve hot with steamed rice or roti.