Simple Yellow Dal
Yellow Dal is my absolute favorite comfort food—simple, nourishing, and deeply satisfying. Perfect with rice or roti, and with a squeeze of lime, it turns even more flavorful, cozy, and irresistibly yummy.
Ingredients
- 1 cup Split Moong dal washed and soaked for 15 mins
- ½ tsp Turmeric powder
- ¼ tsp Hing (Asafoetida)
- 2 cups Water
- 1 tbsp Ghee or Oil
- 1 tsp Jeera (Cumin seeds)
- 4 cloves Garlic grated
- 2 nos. Green chilies slit in half
- 1 Red onion finely chopped
- 1 Medium sized tomato finely chopped
- Salt to taste
- 2 tbsp Finely chopped coriander leaves
- a squeeze of lime
Seasoning
- 1 tbsp Ghee ONLY
- ⅓ to 1 tsp Kashmiri Red chili powder
Instructions
- Let the dal gently simmer in a pot with water, salt, turmeric, and hing until soft. Set it aside.
- In another pan, melt ghee and add jeera, green chilies, grated garlic, and onions. Sauté until fragrant.
- Add turmeric, tomatoes, and salt, letting everything soften and come together.
- Fold this warm masala into the dal and stir until well mixed.
- Turn the flame off. Finish with freshly chopped coriander and a bright squeeze of lime.
- In the same pan, heat ghee, add Kashmiri chili powder. Don't let the chili powder burn, give a quick stir and drizzle it over the dal for a final burst of flavor.
- Enjoy this bowl of comfortness with hot rice and ghee.
Tips
- You can use freshly chopped spinach or methi after the tomatoes are softened, saute a bit and add it to the dal. I used methi this time and it was absolutely delicious.
- Cook in a pressure cooker if you would like the dal to be mushy. I like it when its whole and soft and not mushy, so I cooked in a pot.