First of all, you need to prepare the dill. Pick out the big stems of the dill, wash the rest and cut it all in small pieces. Now take the water, pour it in a pot and add the moong dal. Put it on the stove and turn the heat up high. Sprinkle some salt into the pot, add the turmeric powder, stir and place a lid on top of the pot.

It won’t take long until the water is boiling – you should keep an eye on it, otherwise it quickly comes out of the pot and floods your stove. Once it is boiling, turn the heat down a bit and add the dill. Stir and finally place a lid with a hole on top of the pot. It will let the steam come out. If you don’t have a matching lid with hole, just put the lid on top of it slightly shifted to the side so that the steam can come out. Stir from time to time.

After about 20 minutes, you will see that the dal is soft and cooked. The dill is fully mixing into the dal. I actually like it most when it is thick, so I wait until it has reached the stage of thickness I like before I switch it off.

In the end, you just need to heat up the oil and, when it is hot, add the cumin seeds into the pan. Stir to keep them from burning. When they are slightly roasted, take the pan off and give the cumin into the dal. Stir once more – and enjoy your Soa Moong Dal!