Tangy Tomato Moong Saagu

A staple in our home is warm chapathis or rotis with a fresh, hot bowl of sabji. This is our meal most nights and mostly during lunch as well. When it does get mundane, we indulge in soft idlis or piping hot dosas. And then again, sometimes it is Pasta time! But give us chapathis with sabji and we'll take it anyday!
I have many friends ask me, "Dont you guys get bored" or "We love chapathis too but we get bored with the same old side dishes again and again!" Truly said.. Variety is the spice of life!
I make many many sides for rotis that sometimes I loose track! But some of these are classic, recipes that were made in my maternal home time and time again, the familiarity of the aroma when the dish is cooking or the familiarity of the taste brings on loads of nostalgia.
This Tangy Tomato Moong saagu or "Pesara Pappu Saagu" as we call it is one such dish. My mom tells me that my grandma (her mom) used to make it for them all the time while they were growing up. Traditional dishes passed down through generations. I dont remember ever thinking of this dish as a favorite or a classic while growing up.. I guess it was just taken for granted.. a simple side, always made at home. But now, I relish this taste and enjoy its wholesomeness. Hopefully, my kids will appreciate this saatvik dish in the future!
Now on to the recipe of my mom's Tangy Tomato Moong Saagu...

Tangy Tomato Moong Saagu

You will need:

1 cup Moong Dal (or Split yellow lentils)

2 Big tomatoes - Chopped into cubes

5 Green Chillies - Slit lengthwise

a few curry leaves

1 tsp Cumin seeds or Jeera

1/2 tsp Black Pepper (Peppercorns)

a pinch of Turmeric powder

Salt to taste

For Seasoning:

2 tsp Oil

1 tsp Mustard seeds

a pinch of Hing ot Asafoetida

1 tsp Urad dal

For Garnishing:

Chopped Cilantro

Method:

In a wide, heavy bottomed pan, cook the moong dal with about 2 to 3 cups of water and a pinch of turmeric powder. Stir in between. When the dal is 3/4th cooked - it is still whole but cooked, add the chopped tomatoes, slit chillies, curry leaves and salt. Mix well and cook until done. The dal will split and the tomatoes will cook well. The whole gravy comes together. If it is too thick, add about 1/2 cup of water. Meanwhile, coarsely powder the jeera and pepper. Add this to the cooked dal mixture. Season with mustard seeds, hing and urad dal. Garnish with chopped cilantro and serve hot as a side to warm rotis.