Yellow Moong Dahl
A tender, heart-warming bowl of dahl with spices that will heal the soul. :)
Yellow Moong Dahl
A tender, heart-warming bowl of dahl with spices that will heal the soul. :)
Cooking Instructions
- 1
IMPORTANT: To cut down on cooking time, soak moong dahl for 3-4 hours prior to cooking.
- 2
Place dahl into pot and add water until dahl is fully covered. Boil at high heat.
Note: For those opting to add veggies for texture, you may include them at this stage to boil them down. [Avoid using frozen vegetables!]
- 3
After 15 mins or until the dahl is about 80% softened, throw in ginger, 5 curry leaves and 3 chilies.
- 4
Boil for another 10-15 mins until dahl is soft and thick.
*If you prefer a bit more bite, reduce boiling time. For a soupier consistency, add more water.
- 5
Turn off heat and stir in curry powder, turmeric and 1/2 tsp chili powder.
- 6
In a skillet or pan, stir fry onion and the remaining chilies with coconut oil until lightly browned.
You can add more chilies for extra kick!
- 7
Add remaining curry leaves and 1/2 tsp of red chili powder.
- 8
Pour stir-fried contents into boiled dahl and stir well.
- 9
Add salt to taste. At this point, you may also add spices to your liking.
IMPORTANT NOTE: Do not reboil the dahl after adding spices or else they might add a burnt taste to the dish.
- 10
Serve hot. Ideal with chapati, roti, naan, over toasted/non-toasted bread or rice.
You can even go crazy and have em with boiled eggs! :)
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