Yellow Dal
Yellow Dal is a comforting lentil dish prepared by simmering yellow lentils with spices and aromatics, finished with a flavorful tempering.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yellow Lentils (rinsed and drained) | 250 | Grams |
| Water (for boiling lentils) | 1 | Liter |
| Turmeric Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Ghee (for tempering) | 3 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit lengthwise) | 1 | Count |
| Tomato (medium, chopped) | 1 | Count |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 0.5 | Tsp |
| Fresh Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- In a large pot, combine the rinsed yellow lentils, water, turmeric powder, and salt. Bring to a boil over medium heat.
- Reduce the heat to low and simmer the lentils for 25-30 minutes until they are soft and cooked through.
- In a separate pan, heat ghee over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- Add the chopped onion, minced garlic, grated ginger, and slit green chili to the pan. Sauté until the onion is golden brown.
- Stir in the chopped tomato, coriander powder, and garam masala. Cook until the tomatoes are soft and the spices are fragrant.
- Pour the tempering mixture into the cooked lentils and stir well to combine. Simmer for an additional 5 minutes.
- Garnish with chopped fresh coriander leaves before serving.
Prep
- Soak yellow lentils in water for 1 hour before cooking.
Kitchen equipment
Pressure CookerMortar and Pestle