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Yellow Lentil Recipe: Moong Dal

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Dry Moong Dal I grew up eating this lentil dish. My mom would make it when we had people over for a meal.

It is very different than the regular lentil dish we normally make in which the lentils are cooked in water and then drained just till they are soft to the touch but not mushy. Once the lentils are cooked to perfection- like al dente pasta, they are mixed with a mixture of cumin seeds, green chilies and garam masala. You can also add sliced yellow onions into the mixture- it makes it more substantial and adds a bit of sweetness to the mix.

This dish is very simple and quick to make. It is perfect for a weeknight meal or when entertaining. I had chicken and spinach already in the fridge. I served it hot with freshly made rotis.

Try this lentil dish- you will impress everyone who eats it…

  • 1 cup dry moong dal
  • 3 teaspoon salt
  • 1 teaspoon turmeric
  • 4 cups water

In a medium saucepan, add the water, dal, salt and turmeric. Bring to a boil and simmer for about ten minutes or till the lentils are al dente- soft but not mushy. Drain the water and keep aside. Check for seasonings.
Place the lentils in a serving bowl and keep aside.

Tempering

  • 2 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 3 serrano chilies, deseeded and chopped
  • ½ cilantro, chopped
  • 1 teaspoon garam masala

In a small frying pan, heat the olive oil and add the cumin seeds. Saute till the seeds begin to sizzle, about 30 seconds. Add the chilies and sauté for another minutes on medium heat. Turn the heat off and add the cilantro and garam masala. Mix well and sprinkle all over the lentils. Serve hot with fresh rotis.

Dry Moong Dal1

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