3/4 cup whole mung dal
2 1/2 cups of water or enough to cook the dal
1 cup chopped tomato
1 cup chopped onion(half for grinding and the other half for saute)
2 green chili or to taste
1 tablespoon chopped ginger
3 cloves of garlic
1/4 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 cup whole milk or water
1 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice
Wash and cook the whole mung dal in water. Add water as necessary for the dal to cook. It takes 25 to 30 minutes for the dal to cook. You can also cook the dal in a pressure cooker.
While the dal is cooking prepare the spices for grinding.
Grind the chopped tomato, half the chopped onion, ginger, green chili, garlic, fenugreek seeds and some water and grind it to a smooth paste. Keep it aside and prepare the gravy.
Heat a pan on medium heat with oil. Add the cumin seeds and wait for it to sizzle. When the cumin seeds sizzle add the chopped onions and saute until it is light brown. When the onions have turned light brown add the turmeric powder, red chili powder, cumin powder, coriander powder saute it for 10 seconds after each addition. Add garam masala and saute it for 10 seconds. Add the ground spices, mix and cook covered for 5 minutes. While it is cooking stir the contents so that it does not sick to the bottom of the pan. After 5 minutes add the dal and cook for 5 minutes. Next add the milk and cook until everything comes to a good boil. Add salt, cilantro leaves and lemon juice, mix, let it cook for a minute and turn the heat off.