Ingredients: 

1 cup moong sabut (whole green gram)
4 cups water
1 tbsp salt
1 tbsp finely chopped ginger
1 tsp turmeric
2 tbsp oil
1 tsp cumin seeds
1/4 cup mustard seeds soaked overnight and ground fine
2-3 green chillies-slit
2 tsp powdered coriander seeds
1 tsp chilli powder


Method: 

Pick, clean and wash the daal and cook with the water, salt, ginger and turmeric, till soft.
Heat the oil in a pan, and add the cumin and. When the seeds splutter, add the mustard seeds paste and stir fry till the fat separates. Add the green chillies, , coriander powder, chilli powder and  mix well. Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Check for seasoning if you find it less sour you can add some lemon juice and serve hot garnished with the coriander leaves. You can adjust the onsistency by increasing or decreasing water.