Green moong creamy daal(lentil)

Soak daal for 1 hour in water. Strain the daal when done & set aside.

In a pan fry a thinly sliced onion, garlic and ginger. Add whole red chillies, curry leaves, kalonji seeds till onions are light gold. Add the daal and fry on high heat. Add 1 chicken stock cube (optional) or salt. Add coriander, red chilli and turmeric powder. Saute.

Mix well, add boiling water, cover and cook on low heat for 40 mins. Keep stirring every few minutes. Uncover, add tamarind paste or lemon juice. The amount you add depends on how sour you want the daal or if you just want a hint of sourness.

Add the cream on low fire. Mix well. Check and adjust salt/lemon. Garnish with fresh coriander and dill-soya leaves.

Serve with fluffy white rice or garam roti.