This type of dal (lachko) is often served with Kathi (yogurt and chickpea flour soup) in Gujarati Thali. It is thicker than soup like dal often served with a meal.
Ingredients
¾ cup mung dal (without skin)
1 teaspoon brown mustard seeds
Pinch of asafetida
¾ teaspoons turmeric
½ teaspoon red chili powder
½ teaspoon salt or to taste
2 tablespoons olive oil
Water as needed
Directions
Pick through mung dal and rinse it.
Heat two tablespoons of oil in a medium sized pot over medium high heat. Add ½ teaspoon of mustard seeds and let them sizzle. Add asafetida, turmeric and chili powder. Add 1 ½ cups of water, rinsed dal and season with salt. Stir everything. Partially cover the pot and let it come to boil. Once it comes to boil, uncover the pot and let dal cook until the foam on top subsides, about 7 minutes. Cover the pot and let dal cook for another two minutes or until tender.