Mung Dal / Split Yellow Lentil - 3/4 cup
Turmeric - a pinch
Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Curry Leaves - 5
Onion - 1/2 cup, finely chopped
Tomato - 1, finely chopped
Green Papaya - 1 cup, peeled and diced
Roasted Coriander Powder - 1/2 tsp
Cook the mung dal with 3 cups of water, salt and turmeric till soft and completely cooked. Mash with a fork and keep aside.
Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and saute for a few seconds. Then add the curry leaves, hing, chopped green chili and chopped onion.
Cook till the onion gets soft. Now add the chopped green papaya, a little salt and roasted coriander powder. Cook till the papaya is half cooked.
Add the chopped tomato and cook till the papaya cubes are soft.
Now add the cooked dal and a cup of water. Check the seasoning. Bring the dal to a boil and cook till desired consistency is reached.