Moong dal                    : 1cup

Red capsicum               : 1 small

Green capsicum            : 1/2

Onion                            : 1 small

Cumin seeds                 : 1/4 tsp

Red chilli pdr                : 1/2 tsp

Garlic chopped             : 1 tsp

Ginger chopped            : 1/2 tsp

Mustard seeds               : 1/2 tsp

Red chilli                      : 1 break into 2

Curry leaves                  : 1 sprig

Turmeric pdr                 : 1/8 tsp

Salt to taste

Asafoetida pdr              : a pinch

Kitchen king masala     : a pinch(optional)

Ghee                              : 2 tbsp

Coriander leaves to garnish

Chop Onion, ginger and garlic  finely and keep aside.

Cut red capsicum and green capsicum into small pieces and keep aside.

Wash & pressure cook moong dal in a pressure cooker adding turmeric pdr and required amt of water. 2 whistles will be enough and open it when cool. Just mash it with a spoon and keep aside.

In a frying pan heat ghee and add mustard seeds. When it pops up add cumin seeds, broken red chilli and curry leaves. Then add the finely chopped ginger and garlic. Saute it for a few seconds and add chopped onion to this and saute again till the onion becomes translucent. Then add chilli pdr and fry for 2 seconds and add the green capsicum pieces as well as red capsicum pieces to this. Saute for a minute and add the cooked dal to this. Add asafoetida pdr and kitchen king masala to this, mix well.

Check salt and add water if necessary. Boil for 10 seconds and remove from fire. Transfer to a serving bowl. Garnish with coriander leaves.

It is a tasty side dish for chappathi or steamed rice!