Moong dal : 200 grams
Asafoetida : A Pinch
Oil : 6-7 tbsp
Peas : 500 grams
Bay leaves : 2-3
Garlic Paste : Made fresh from 1 pod of garlic
Ginger paste : Made fresh from 2 inch piece of ginger
Onions : 4 Pureed
Turmeric : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Lime - Sliced
Wash the dal properly and soak it for two hours. Then grind it to a thick paste, adding as less water as possible.
Heat 2 tbsp of oil in a deep pan. Now put in the asafoetida and let it crackle. Add the dal and fry it till it turns brown. Keep stirring continuously or it will stick to the bottom of the pan.
When the dal stops sticking to the pan, its done. Now take it out of the pan and keep aside.
In the same pan heat 4 tbsp of oil, add the bay leaves and quickly stir. Add the garlic paste and ginger paste and fry.
Then add the onion paste and fry till light brown. Now add the turmeric powder, red chilli powder and fry some more till the oil leaves the side.Now add the peas, salt and garam masala.
When the peas are cooked, add the dal, mix well and fry again for about 10 minutes.
Garnish with lime and serve hot.