Bhugi Dal ( Easy Mung )

Didn't work for me -- everything turned into a tasteless mush and I had to chuck it out. Maybe I did something wrong but I did follow instructions to a "T". Sorry!

I am a Sindhi girl and I was quite surprised to see this recipe because we've never made green dal this way. You gave me food for thought and knowing my family's taste buds, I decided to make a few additions to this recipe. I used the following ingredients: 1 tsp. turmeric powder, 1 tsp. amchur or dry mango powder, 1 tsp. cumin powder(freshly powdered), a little less than 1/2 tsp. red chilli powder, 1 tbsp. cumin seeds, 1 cup whole green moong lentils(soaked in water for 30 minutes before using), 2 medium onions(finely chopped), 1 inch fresh ginger(finely chopped), 5 cloves garlic(finely chopped), 2 bay leaves, 2 medium tomatoes(chopped), 1 tsp. dhania powder, 1 tsp. black mustard seeds, 4 sprigs of fresh curry leaves(washed and torn), 1 green chilli(slit) and 1 tbsp. olive oil. I made this in a pressure cooker. So, what I did was I heated the 1 tbsp. of oil in the cooker and then tossed in the mustard and cumin seeds. Once they stopped popping, I added the curry leaves, bay leaves and green chilli. After stir-frying for 20 seconds, I added the chopped ginger, garlic and onions, and, stir-fried them until golden brown. Then, I folded in all the dry masala powders and stir-fried the mixture adding a little water to prevent it from sticking to the bottom of the cooker. Once I did this and the aroma was all over my kitchen, I folded in the tomatoes and added some water, stirring this and letting it cook for about 5 minutes on medium heat. Then, I folded in the drained green lentils and added water(water must be added depending on the consistency you would like for the dal; I used about 5 cups), covered the cooker and let it pressure cook upto 3 whistles. We enjoyed this served hot over rice alongwith raita on the side:) Thanks for sharing and I hope you try it my way. It was an Ace and we'll be making this regularly now on.