Bhaja moong dal (roasted moong dal)

Dry roast the unwashed moong dal without oil over medium to low heat, stirring continuously, until a roasted smell comes; do not let it turn dark brown or the lentils turn hard and will not cook well.

Transfer to a strainer and give a brief rinse with water; do not rinse too much or the roasted smell is lost.

Add the dal to the boiling water, skim off any white scum, and add the bay leaf, turmeric and grated ginger.

Partially cover so the dal does not foam over and cook until the lentils are tender, adding hot water if it dries up before the lentils are soft.

Add another cup of hot water to soften further; use less water for a thicker dal, more for thinner.

Add salt and optional sugar, then the tomatoes, the whole green chilli and the frozen peas.

Simmer two to three more minutes, switch off the heat and discard the bay leaf.

In another pot heat the oil; when hot lower the heat to low and fry the dry red chili, then the cumin seeds and the hing.

Pour the cooked dal into the pot, turn the heat to high and bring to a full boil; taste and adjust seasoning.

Finish with optional ghee and coriander leaves; serve with hot steamed rice.