Mung dhal

3 cup whole mung (sorted and washed) 9 cups water (or more for thinner dhal) hing (asafetida) 1/4 mustard seeds 1 tps ground tumeric 1/2 tps chili powder 1 stick cinamon 2 big cardamon 2 tsp ground cumin 1 tps ground fennel (aniseed) handful cilantro for garnish Bring to steam in preshure cooker and lower heat for 20 minutes. Add salt to taste. (You can add some ground almond or cashew for extra taste, Kashmiris add milk! They also like to add lotus root (nadru) precooked seperately (ca 35 min in pressure cooker) Enjoy!

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