IMPORTANT: To cut down on cooking time, soak moong dahl for 3-4 hours prior to cooking.

Place dahl into pot and add water until dahl is fully covered. Boil at high heat.

Note: For those opting to add veggies for texture, you may include them at this stage to boil them down. [Avoid using frozen vegetables!]

After 15 mins or until the dahl is about 80% softened, throw in ginger, 5 curry leaves and 3 chilies.

Boil for another 10-15 mins until dahl is soft and thick.

*If you prefer a bit more bite, reduce boiling time. For a soupier consistency, add more water.

Turn off heat and stir in curry powder, turmeric and 1/2 tsp chili powder.

In a skillet or pan, stir fry onion and the remaining chilies with coconut oil until lightly browned.

You can add more chilies for extra kick!

Add remaining curry leaves and 1/2 tsp of red chili powder.

Pour stir-fried contents into boiled dahl and stir well.

Add salt to taste. At this point, you may also add spices to your liking.

IMPORTANT NOTE: Do not reboil the dahl after adding spices or else they might add a burnt taste to the dish.

Serve hot. Ideal with chapati, roti, naan, over toasted/non-toasted bread or rice.

You can even go crazy and have em with boiled eggs! :)