11 October, 2017

Yellow dal | Yellow moong dal | dal chawal |

Posted in : CURRY| TANGY CURRY| HULI| VEGETABLE CURRY| GOJJU| DAL| TOVVE| VEGETABLE KOOTU| SAGU on by : Divya Suresh Tags: , , , , , , , , , ,

A simple, basic, healthy dal prepared using split yellow lentil or moong dal or hesaru bele (in kannada). This goes very well with steaming hot rice, roti/Phulka, any kind of biryani, Pulao etc.

And most specially Kashmiri Pulao tastes best with this particular dal. Today I’m going to share absolutely my method of making yellow dal, just cook dal, prepare a simple tempering and add it to the dal, check for the salt… that’s it ! so simple !

Ingredients : measuring cup used – 200 ml

  • Split yellow lentil/moong dal – 1/2 cup
  • water to cook the lentil
  • salt to taste
  • Tomato – 1 big (I have not added) or tamarind/Lemon juice – 1 tsp
  • Coriander leaves – 1 tbsp (to sprinkle on the dal)

For tempering :

  • Ghee – 2 tbsp
  • Cumin seeds – 1 tsp
  • Green chilli – 1 chopped
  • Ginger – 1 tsp
  • Red chilli powder – 1 tsp less hot (for colour) + 1/2 tsp hot
  • Turmeric powder – 1/4 tsp
  • Hing – 1/8 tsp

PROCEDURE :

  • Rinse and cook yellow lentil until soft, (add chopped tomato if you are using) and add in salt and tamarind/lemon juice
  • Prepare tempering using all the ingredients under the heading ‘for tempering’
  • Pour the tempering over the dal and mix everything well
  • Allow it to boil for 1 more minute
  • Remove from the heat and serve

Recently I had paired this dal along with Kashmiri pulao and trust me, this dal goes very well with this pulao

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