'Dry Moong Daal'
Its an easy and simple one and DO NOT need a pressure cooker.
Soak some Shelled - Split Moong daal for a 1/2 hour or so. This is the small yellow daal, it cooks very easily so its recommended not to soak or cook for too long.
In a skillet/frying pan/wok - Sautee some chopped onion, garlic and cumin in a bit of oil. Add the soaked daal and season with salt, pepper, chilli powder, a pinch or so of turmeric - don't go overboard with the spices but the daal is fairly bland on its own. Let through only the least amount of water into the pan.
Keep disturbing it with a spoon and turning/tossing the lot over until all looks fairly cooked. Have a chew on a bit to see that its slightly crisp but doesn't taste raw. Make sure to add enough oil that the daal doesn't start clumping on itself and balling up into soft balls of daal dough.
You can add stuff to this - snow peas, peas, chopped beans.. whatever really. Garnish with some coriander/chopped tomatoes/crumbled or diced paneer.
Use to fill a wrap with some salad leaves or a tortilla. Can be put as a kind of dry-crunchy paste on a burger.
If you make roti, its just nice with some roti and natural yoghurt/curd.
Goes well with rice too if you have yoghurt or something with the rice.
This guy seems to add spinach into his' pretty good looking addition...
