"This easy dal recipe is a family favorite during the meat- free days of Lent. It's best served over white basmati rice or crusty bread. Top with onions tossed with salt and chili, and a squeeze of lemon juice!"
1 cup yellow moong dal (or equal parts moong and tur dal)
1 tsp fresh ginger, grated
1 green chili pepper, split
1/2 tsp New Harvest Turmeric
Salt to taste
2-3 Tbsp ghee
1 tsp Wild Mountain Cumin seeds
1/4 tsp asafoetida / Wild Hing
1/4 - 1/2 tsp Kashmiri Chili Powder
2 whole dry red chilis
1 tsp FC + B&B Garam Masala
1-2 Tbsp fresh lemon juice (optional)
Wash and soak the dal for a few hours.
In a pressure cooker or a covered pan set on low heat, combine the dal with 2-3 cups of water, ginger, green chili pepper and turmeric. Cook until the lentils are soft to the touch. (If cooking in a pan, don’t completely cover, and skim off the froth as they cook.)
With a hand-held or standing blender, blend the lentils into a smooth puree. Return to the pot or a fresh pan set on low heat. Salt to taste.
In a second small pot or pan on set medium-low heat, melt the ghee. Add the cumin seeds. Once they start jumping, add the asafoetida / hing powder and the whole dry red chilis. Cook for 1-2 minutes. Add the chili powder and Garam Masala. Stir, and cook another 1-2 minutes.
Pour this tadka over the cooked dal. Cover with a lid, and cook for 5-7 minutes, stirring if needed so it doesn’t catch at the bottom.
Stir the lemon juice into the dal and serve over white rice. Alternatively, pour the dal over crusty bread placed in the bottom of a bowl and finish with a squeeze of fresh lemon juice.