Mung Dal with Garlic and Tomato

This is a simple recipe that is good for a relatively quick supper when served with rice or roti.

Prep & cooking time: 45 minutes.

Ingredients:
1 cup dried whole mung beans (the green ones)
1 Tbsp oil (or ghee)
1 inch of peeled ginger
5 cloves of garlic
1 tomato
1 green chili
2 tsp salt
1 tsp turmeric

Directions:
In a pressure cooker, add 3 cups of water and the 1 cup of dried whole mung beans. Pressurize on high heat until the first hiss of steam, and then reduce to medium heat and cook for 20 minutes.

In the meantime, dice the garlic and ginger, chop the green chili coarsely, and dice the tomato.

After the mung beans have cooked for 20 minutes, turn off the heat and depressurize the cooker by gently lifting up the steam valve until the hissing subsides.

In a separate pot on medium heat, add the oil/ghee and fry the ginger, garlic, and green chili for one minute. Next add the diced tomato, salt, and turmeric, and stir it for another minute. Finally add the cooked mung beans and a bit of water (1/8 cup to 1/4 cup) so that the mixture is moist enough to simmer. Simmer on low heat for at least 5 minutes.

The final result does not look that pretty, but it tastes pretty nice.