Mitha Dali

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Recipe

Ingredients

1 cup	moong dal (yellow lentils)
3 cups	water
1 tbsp	ghee
1 tsp	mustard seeds
1 tsp	cumin seeds
1 pinch	asafoetida
1 inch	ginger, grated
2 tbsp	jaggery, grated
1 tsp	turmeric powder
1 tsp	salt
1 tbsp	coconut, grated
1 tbsp	cashew nuts
1 tbsp	raisins
1 tbsp	fresh coriander leaves, chopped

Instructions

1. 1 Wash the moong dal thoroughly under running water and drain.
2. 2 In a pot, add the moong dal and 3 cups of water. Bring it to a boil.
3. 3 Add turmeric powder and salt to the boiling dal. Reduce the heat and let it simmer until the dal is cooked and soft, about 20 minutes.
4. 4 In a separate pan, heat ghee over medium heat. Add mustard seeds and let them splutter.
5. 5 Add cumin seeds, asafoetida, and grated ginger. Sauté for a minute until the ginger is aromatic.
6. 6 Add cashew nuts and raisins to the pan and sauté until the cashews turn golden brown.
7. 7 Add the sautéed mixture to the cooked dal. Stir well to combine.
8. 8 Add grated jaggery and mix until it dissolves completely in the dal.
9. 9 Simmer the dal for another 5 minutes, allowing the flavors to meld together.
10. 10 Garnish with grated coconut and fresh coriander leaves before serving.