Wash the moong beans and then soak them. You need to soak the moong beans at least three hours before you start preparing them so that they are already a little bit soft. Use the right amount of water straight away, so that you don’t need to throw away valuable nutrients with the water later. Peel and cut the ginger and the turmeric in very fine pieces.

When you start cooking, just place the moong beans with the water onto the stove. Add salt, turmeric and ginger and let it boil for the next ten to fifteen minutes. The moong beans should be soft and starting to dissolve.

While they are boiling, you have enough time to wash the tomatoes and cut them into small pieces. Once the lentils are cooked, heat up the ghee in a pan. When it is hot, add cumin, asafetida, the bay leaf, garam masala, coriander and curry leaves into the hot fat. Stir while you are doing this so that the spices don’t burn but can develop their full aroma. Add the tomatoes and let them get hot and soft. You can even press and mash them a little bit with your spoon.

Once the tomatoes are soft and hot, you can mix them into the moong beans. Stir it all well, let it get hot once more and there you are: delicious Sabut Moong ki Dal! For decoration, you can sprinkle some coriander leaves on top!