Soak the moong dal for half an hour in hot water.

Wash and chop the dill and drain off all the water.

Heat oil in a pan and add whole jeera and sauté for a minute.

When the jeera sizzles add chopped onion, green chillies and curry leaves and sauté till the onion begins to change color.

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Add minced garlic and sauté for a minute.

Add chopped tomatoes, turmeric powder, coriander powder and salt and mix well.

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Cover and cook on a low flame till the oil separates from the masala.

Add chopped dill and moong dal and ½ cup water.

Cover the pan and cook on low heat for about 20 minutes till the moong dal is soft and the dill is cooked and all the water has dried up.

Serve with roti.