Moong Dal

Hi Everyone
The simplest dish ever.

Ingredients
1½ cups moong dal
3 cups water
2 tablespoons oil
1/8 teaspoon asafetida
1/8 teaspoon turmeric powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
3 green chilies, split lengthwise (small, thin variety)
1 teaspoon ginger paste
1 tablespoon chopped garlic
1 coarsely chopped red onion (medium)
1 cup chopped tomatoes
2 sprigs curry leaves, leaves removed and rinsed
Salt to taste (up to 2 teaspoons)
3 tablespoons chopped cilantro leaves

Process
Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). Mix the dal well with a spoon to a smooth consistency.
Heat oil on medium heat, in a medium-sized pan, for 30 seconds;
Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. Cover the pan to prevent the oil and spices from splattering;
When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute;
Add onions, and continue sauteing until they turn translucent, about 5 minutes;
Add the tomatoes, and saute for 3 minutes longer.
Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.

Dal fry goes well chapattis or naan. Serve with raitha and mango or lime pickle.