Follow these steps for perfect results
Yellow Moong Dal
washed
Water
Turmeric Powder
Salt
to taste
Ghee
Cumin Seeds
Ginger
grated
Green Chillies
sliced
Bay Leaf
broken
Butter
Lemon Juice
freshly squeezed
Coriander
chopped
Cook the yellow moong dal with 2.5 cups of water, turmeric powder, and salt until soft (about 3 whistles in a pressure cooker).
Let the pressure release naturally.
Heat ghee in a pan.
Add cumin seeds and let them splutter.
Add ginger, green chilies, and bay leaf to the pan and sauté for 30 seconds.
Pour the tempering over the cooked dal and mix well.
Bring the dal to a boil and add butter.
Simmer for 3-4 minutes, then turn off the heat.
Stir in lemon juice and fresh coriander before serving.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
For a richer flavor, use a combination of ghee and butter.
Everything you need to know before you start
15 mins
Dal can be cooked ahead of time and tempered just before serving.
Serve hot in a bowl, garnished with fresh coriander and a dollop of butter.
Serve with rice or roti.
Pairs well with the spices and lentils.
Discover the story behind this recipe
A staple dish in North Indian cuisine, often eaten at home and in restaurants.
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