Moong Daal Split Yellow Lentil stew

Rinse the Moong Daal in cold water a few times until the water runs clear.

In a large pot, combine the washed Moong Daal, water, turmeric powder, and salt. Bring the mixture to a boil.

Once boiling, reduce the heat and let the daal simmer for around 15-20 minutes until it's soft.

Meanwhile, heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the chopped onion, garlic, ginger, and green chilies to the pan. Sauté until the onions turn golden brown.

Add the chopped tomato to the pan and cook until it softens.

Add this sauté mixture to the cooked daal, mix well and let it simmer for 5 more minutes.

Garnish with fresh coriander leaves and serve warm with rice or roti.