Yellow Dal Recipe
Comforting Indian Yellow Lentil Dal - Moong Dal and Toor Dal cooked together and tempered with mustard, cumin, ginger, chilies, asafoetida and flavorful Kasuri Methi. Perfect for those busy weekdays, when you need something simple, delicious yet healthy.
- ½ cup Yellow Moong Dal split petite lentils
- ½ cup Toor Dal split pigeon peas
- 1 Green Chili chopped
- ¾ teaspoon Salt
- 3 cups Water
- 2-3 teaspoons Lemon Juice
- 2 tablespoons Ghee or vegetable oil for vegan
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger grated
- ¼ teaspoon Asafoetida hing
- 4 Dried Red Chilies
- 1-2 Green Chilies slit
- 1 teaspoon Kasuri Methi dried fenugreek
- ½ teaspoon Red Chilli Powder
Clean and wash both the dals. Add both the dals to the pressure cooker along with green chilies, turmeric, salt and 3 cups water.
Pressure cook the dals for 5-6 whistles on medium heat or until they are softened. Let pressure release naturally.
Open the cooker and check, if the dal is too thick then you can add more water as per the consistency you require.
Switch on the heat and bring the dal to a boil.
Meanwhile, we will prepare the tadka. Heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle.
Add ginger and fry for 30 seconds. Then, add slit green chilies, dried red chilies, hing and fry for 15 seconds.
Now, add kasuri methi , mix and switch off the heat. Immediately add red chili powder, mix and add the tempering to the boiling dal.
Add lemon juice and simmer the dal for another 2-3 minutes.
Dish out and garnish it with green coriander leaves.
Serve hot with steamed rice, pickle, papad and salad on side.
Calories: 170kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 136mg | Fiber: 5g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 2mg