Serves: 2–3 people

Ingredients

  • 1 cup moong dal (yellow split lentils)
  • 3 cups water (or as needed)
  • Salt to taste (or ¼ tsp)
  • ½ tsp turmeric powder (haldi)
  • 2 tbsp desi ghee
  • 1 tsp cumin seeds (jeera)
  • 2 onions, finely chopped
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 2 tbsp coriander leaves, finely chopped

Method

  1. Wash the moong dal thoroughly 2–3 times until the water runs clear. Soak for 20–30 minutes (optional, but it helps it cook faster and become softer).
  2. Add the soaked dal to a pressure cooker with 3 cups water, turmeric powder, and salt. Cook for 2–3 whistles on medium heat until the dal is soft and fully cooked.
  3. Heat desi ghee in a pan over medium heat. Add cumin seeds and let them splutter. (Optional: add a pinch of hing for extra flavour.)
  4. Add chopped onions and sauté until golden brown.
  5. Lower the heat and add red chilli powder. Mix quickly to avoid burning the spices.
  6. Add the cooked dal and mix well. Adjust consistency by adding a little water if needed.
  7. Add garam masala and simmer for 5–7 minutes so the flavours blend well.
  8. Turn off the heat and garnish with fresh coriander leaves.
  9. Serve hot.

Tips

  • Soaking dal reduces cooking time and gives a smoother texture.
  • Adjust water to make dal thick or slightly thin as per preference.
  • Always add red chilli powder on low heat to avoid bitterness.
  • Lightly mash some dal while simmering for a creamier texture.
  • Add a small spoon of ghee on top before serving for richer taste.

Serving Suggestions

  • Serve hot with steamed rice (best combination).
  • Also goes well with roti, naan, or paratha.
  • Add onion salad and lemon wedges for freshness.
  • Pair with pickle for a traditional Indian meal.

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