Moong (Yellow Lentil) Dal
Warm your soul with this comforting bowl of buttery goodness known as “moong dal,” composed of slow-cooked yellow and red lentils, onions, garlic, and tons of beautifully fragrant authentic Punjabi spices!
Ingredients
Tadka (Base)
- 4 tbsp unsalted butter
- 1 yellow onion diced
- 1/4 red bell pepper diced
- 1/4 green bell pepper diced
- 2 cloves garlic peeled and minced
- 1 thumb ginger 3 thumbs thick, peeled and grated
- 1 green chili pepper add 1-2 extra chilies for a spicier version
- 1/4 tsp salt
- 1/2 tsp garam masala
- 1/8 tsp red chili powder
- 1/4 tsp cumin seeds heaping
Garam Masala
- 1/8 tsp coriander seeds
- 1/8 tsp cumin seeds
- 1/16 tsp ground cinnamon
- 1/16 tsp ground nutmeg
- 1 green cardamom pod
- 1/2 bay leaf
- 3 peppercorns
- 3 cloves
Dal
- 1 cup red lentils Masoor
- 1 cup yellow lentils Moong
- 6 cups cold water
- 2 tbsp unsalted butter
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tbsp cilantro finely chopped
Instructions
1. Soak the Lentils Overnight
- Pour red and yellow lentils into a mixing bowl and cover them with cold water.
- Soak the lentils overnight.
- The next day, drain the water from the soaked lentils and rinse the lentils three times with cold water until the water runs clear.
2. Cut the Vegetables
- Dice the onions, red pepper, and green pepper. Set aside.
- Mince garlic and sliced green chili peppers. Set aside.
- Peel and grate the ginger. Set aside.
- Finely chopped cilantro. Set aside.
3. Toast and Grind Garam Masala
- Break open cardamom pods, discard the shells, and set aside the seeds.
- Place a dry saucepan on the stovetop at medium heat.
- Add coriander seeds, cumin seeds, ground cinnamon, ground nutmeg, cardamom seeds, black peppercorns, and cloves to a dry saucepan.
- Dry sauté the spices for 1 minute to toast them.
- Add whole and ground spices to a coffee grinder and grind them into a powder. Set aside.
4. Clarify the Butter
- Place a pot on the stovetop at medium-low heat. Add butter and allow it to melt.
- Turn the stovetop down to low heat if it begins to bubble.
- To clarify the butter, skim the white foam off the top of the pot with a large serving spoon to remove the lactose or milk solids.
5. Begin Cooking up the Tadka
- Add onions, red pepper, and green pepper to the pot. Increase the heat on the stovetop to medium-low and allow the vegetables to bubble softly.
- Cook for 10 minutes. Stir occasionally to ensure the vegetables do not stick to the bottom of the pot or burn.
- Add ginger and garlic.
- Cook for 10 minutes. Stir occasionally.
6. Bloom the Spices and Finish the Tadka
- Add green chili peppers, red chili powder, garam masala, cumin seeds, and salt.
- Cook for 10 minutes. Stir occasionally.
- Cover the pot with its lid and cook for an additional 10 minutes.
7. Add the Lentils to the Tadka and Cook for 3 hours
- Add turmeric powder, rinsed lentils, cold water, and additional salt. Increase the heat on the stovetop to medium-high and bring it to a boil.
- When the lentils begin to boil, cover the pot with its lid.
- Reduce the heat on the stovetop to low. Stir occasionally to ensure the lentils don't stick.
- Cook for 3 hours. After 1.5 hours, add chopped cilantro.
8. Finish with Butter
- Stir in butter before plating to finish the dal. Alternatively, you can bloom some cumin seeds, brown mustard seeds, and red chili pepper (for some extra spice) in a saucepan in mustard seed oil for one minute and drizzle it on top.
- Garnish with more chopped cilantro.
- Serve and enjoy.
Video
Nutrition
Calories: 329kcalCarbohydrates: 45gProtein: 18gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 529mgPotassium: 730mgFiber: 22gSugar: 3gVitamin A: 454IUVitamin C: 16mgCalcium: 60mgIron: 6mg
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