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Yellow Moong Dal

From Paul’s kitchen

ingredients

  • 1 cup yellow Moong Dal, rinsed
  • 2 cups water
  • Oil
  • 1 tsp salt or Adobo
  • ½ yellow onion
  • ¼ green pepper (sweet)
  • 1 clove garlic
  • ¼ hot pepper
  • ½ inch ginger root
  • ½ tsp turmeric
  • 1 tsp curry powder
  • ½ tsp (or to taste) cumin seeds or ground cumin
  • Pinch of ground cloves
  • Pinch of oregano
  • ½ tsp black pepper
  • ½ tsp garam masala
  • Cilantro, chopped

Find moong dal (aka yellow mung lentils) at an Indian grocer.

directions

  1. Combine dal and water in a thick pan. Add ½ tsp oil to prevent sticking. Add the salt or Adobo.
  2. Bring to a boil over medium-high heat, stirring frequently.
  3. Reduce the heat to medium and simmer until dal is soft. This takes about 20 minutes. Add water as needed to maintain the desired consistency.
  4. Turn off the heat and let sit.
  5. Finely chop the onion, pepper, garlic, hot pepper and ginger (¼ inch pieces) with a food processor if available.
  6. Heat 1–2 tbsp oil in a small pan over medium heat. Add chopped vegetables and simmer until onions and peppers soften.
  7. Add the turmeric, curry powder, cumin, ground cloves, oregano, and black pepper. Cook the spices for 2–3 minutes.
  8. Add the cooked vegetables and spices to the dal, and put the mixture on low heat to let the flavors mingle.
  9. Salt to taste and mix in ½ tsp garam masala and chopped cilantro. Serve with white rice and/or naan.