Dry moong dal

This recipe is one of my favourite dal recipes. Somehow, I've never really liked moong dal (the yellow one) cooked in a regular fashion. Its just too boring. This particular recipe belongs to Rajasthan and they certainly know how to pep up the boring, bland moong dal.

Ingredients:
1/2 cup yellow moong dal, washed and drained
1 cup yogurt (its better if the yogurt is not absolutely fresh)
1/2 inch ginger, peeled and grated (optional)
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of red chilli powder (you can adjust this one to taste)
A pinch of hing
Salt to taste
1 tbsp oil

Method:
1. Add the coriander, turmeric and red chilli powders to the yogurt in a bowl. Mix and let it sit for some time.
2. Heat oil in a non-stick pan. Add hing and cumin seeds.
3. Let the cumin seeds get a little browned (caution: do not burn, just brown). Add grated ginger (optional).
4. Add the yogurt-spice mix. Saute until the oil separates and it takes the consistency of a masala.
5. Add the dal and mix.
6. Add salt and half a cup of water, cover the pan with a lid and let the dal cook until done.
7. Open the lid and cook until the water dries up.
8. Sprinkle with chopped green coriander and serve.

You can serve this with chappatis, pooris or parathas. Its yummy in any way.