This is a common dal in North Indian Punjabi households.
See also Spicy Red Lentil Dal
- 2 cups duhli moong dal (dried, split, and skinned green dal), picked over and washed (they look yellow)
- 2 tbsp ghee or vegetable oil
- 1 pinch hing or asafoetida (available at Indian grocers)
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 medium yellow or red onion, finely diced
- 1 (1-inch) piece ginger, peeled and grated or minced
- 1 clove garlic, grated or minced
- 2–3 fresh Thai, serrano, or cayenne chiles, thinly sliced
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp red chile powder or cayenne
- 2 tbsp finely chopped fresh cilantro
- 2 tsp salt
In a large stockpot over medium-high heat, bring dal and 6 cups water to a boil.
Reduce heat and simmer, partially covered, until dal breaks down and looks like porridge, about 20 minutes (if it dries out, add water).
Remove from heat; cover.
In a shallow pan over medium-high heat, heat ghee.
Add hing, cumin, and turmeric. Cook until the seeds turn reddish brown, just under a minute.
Add onion, ginger, garlic, and fresh chiles. Cook until onion browns, 2 minutes.
Add garam masala, coriander, and red chile powder; cook a few seconds.
Add the ghee-spice mixture to dal. Add cilantro and salt.
Mix well and serve over basmati rice with roti or naan.
- Serving Size: 8
- Calories: 219
- Carbohydrate Content: 29 g
- Fat Content: 5 g
- Fiber Content: 8 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g