Yellow Moong Dal

The quickest and simplest dal filled with proteins and flavored with simple spices. You don’t have to soak it for hours, before cooking  just wash it several times with cold water and put it straight for cooking.The roasted coriander seeds and fennel seeds adds to the flavour but if you don’t like seeds in your mouth then you can avoid using it.

Serves 2
1 cup yellow split moong dal
1 chopped tomato
1 green chili
2 teaspoons salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon roasted coriander seeds(optional)
1/2 teaspoon fennel seeds(optional)
3-4 curry leaves
1/2 cup finely chopped cilantro
2 tablespoon of oil or ghee
1 teaspoon lemon juice (optional)
Please check (Measurements)

Process: Wash the dal with cold water 2-3 times till the water looks clean. Keep it aside. Heat oil in a medium cooking pot, add the mustard seeds, let them splutter. Add the green chili, curry leaves and saute for 30 seconds. Add the cumin seeds,coriander seeds, fennel seeds ,tomatoes, turmeric powder, red chili powder and salt. Sprinkle some water and cook on medium heat till the oil starts separating from the tomatoes.
Add the dal and 2 cups of water. Increase the heat and bring it to a boil. Once it starts boiling reduce the heat between low to medium cover with a lid and let it cook for 10-15 minutes. Keep checking at intervals so that the dal doesn’t spill. Once the dal looks soft, gently whisk it. Bring it to a boil for another 1 minute on high heat.
You can add more water during this time as per your desired preference for thickness. (If you are adding more water, make sure you cook it well, bringing it to a boil and letting it simmer for 1-2 minutes)

Turn off the stove, squeeze some lemon juice and garnish with cilantro. Serve with Hot rice.

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