1 cup Moong Dal (skinless)
1 bunch Dill leaves
1 chopped onion
3-4 chopped green chilies
1 tsp minced garlic
1 tsp minced ginger
1 tsp cumin seeds
1/4 tsp Hing
1/2 tsp Tumeric powder
2 tbsp olive oil
Salt to taste
Wash and soak moong dal for 1-2 hours. Wash drain and chopped dill leaves ( soya leaves).
Heat oil in a wok add cumin seeds and let it crackle, add chopped onion and saute it for 2-3 minutes then add hing and fry till onion turns pink.
Put chopped green chilies, ginger , garlic and turmeric powder and saute for 2-3 minutes or till the raw of ginger and garlic goes.
Add drained moong dal and let it fry until the dal is well coated with aromatic oil. Put 1 cup hot water and salt. Let the dal cook for 8-10 minutes on medium heat or until dal is cooked al dente ( 80%). The water should dried up .
Add chopped dill leaves and stir well, reduce the heat. Cover and cook for 3-4 minutes , uncover the wok and cook over high heat till the dal and dill leaves are dry.
Serve hot with chapati or paratha.