Lentils
Golden moong dal
A soft, golden yellow dal finished with cumin and garlic in ghee. Serve it with steamed rice or warm roti.
Start cooking
Ingredients
- ¾ cup split yellow moong dal
- 2¾ cups water, plus more if needed
- ¼ tsp Flavorify Haldi Powder
- ½ tsp fine salt, or to taste
- 1 tbsp ghee or neutral oil
- ½ tsp cumin seeds
- 2 garlic cloves, thinly sliced
- Lemon juice and chopped coriander leaves, to finish
Method
Simmer the lentils
Rinse the moong dal and drain. Put it in a saucepan with the water, haldi, and salt. Bring to a boil, then simmer gently for 20–25 minutes, stirring occasionally, until the lentils are very soft.
Adjust the texture
Stir briskly to break up some of the lentils. Add a splash of hot water if you want a looser dal. Taste and adjust the salt.
Make the tadka
Heat the ghee in a small pan over medium heat. Add cumin and sliced garlic. Once the garlic is pale gold, take it off the heat and pour the tadka over the dal.
Finish and serve
Add a squeeze of lemon and a handful of chopped coriander leaves. Serve warm with rice or roti.
Spice tip
Add haldi while the lentils simmer so it disperses through the pot. A small amount is enough for a golden dal.