Ingredients: Serves 2
1/2 cup yellow mung lentils or pink lentils(split skinless mung bean or red lentil), washed and soaked for atleast half an hour
1.5 -2 cups water (1.5 for thicker consistency)
1/3 teaspoon salt
1/4 cup chopped carrots
1/4 cup chopped or grated zucchini
or 1/4 cup chopped Brussels sprouts
Tempering:
2 teaspoons organic canola oil or any organic oil with high smoke point
1/2 teaspoon mustard seeds(Raee)
1/4 teaspoon fennel seeds(Saunf)
5-6 curry leaves
a generous pinch of asafoetida (hing)
1 green chili chopped or to taste(or red chili flakes)
3 medium garlic cloves chopped or minced
1/4 teaspoon turmeric powder
1 medium tomato chopped