Heat oil in a pan.
Once the oil is hot, add mustard seeds and let them crackle.
Add the curry leaves, sliced green chilies, and asafoetida, and fry for a few seconds.
Add the moong dal and fry for about 5 minutes.
Pour in 2 cups of water and add salt.
Cover the pan with a lid and cook the dal until tender but not mushy.
Stir in the sugar and mix well.
Garnish with grated coconut before serving.
0 servings