Yellow Mugh Daal

Ingredients

1 cup yellow mugh daal (soaked overnight)1⁄3 cup oil1 large onion, chopped1 tablespoon ground garlic1 large tomato, pureed1 teaspoon red chilli powder1 teaspoon ground cumin powder1 teaspoon ground coriander powder1⁄2 teaspoon turmeric1 teaspoon chicken/veg spice1⁄2 teaspoon ground pepper1 large carrot, grated1⁄2 green bell pepper, chopped2 cups hot waterLemon wedges and fresh coriander for garnish

Instructions

1. Heat oil in a large pot or deep pan over medium heat. Add chopped onion and cook until light brown.2. Add ground garlic and cook for 1 minute.3. Add pureed tomato and all spices. Mix well and cook until oil separates (add a splash of water if needed to prevent burning).4. Add soaked and drained yellow mugh daal, grated carrot, chopped green pepper, and enough hot water to cover the daal.5. Bring to a boil, then reduce the heat to low, cover, and cook until water dries out and daal is cooked (stir occasionally to prevent burning).6. Adjust consistency with water if needed.7. Garnish with fresh coriander, green chillies, and serve with lemon wedges and fresh rotis.