This recipe offers a straightforward method to prepare a classic Indian lentil dish. It yields a flavorful daal, perfect to be enjoyed with rice or Indian breads, showcasing authentic spices and ingredients.
Daal
Ingredients
- 1/2 cup Yellow Mung Daal
- 2 cups Water
- Salt to taste
- 1/4 tsp Turmeric
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 pinch Asofoetida
- 1/2" piece Ginger, finely grated
- 1 Green Chili - 1 slit (optional)
- 1 tbsp Lemon Juice
- 2-3 sprigs Cilantro finely chopped for garnishing
Instructions
- Wash the Mung Daal and put it in a pressure cooker. Add Water, Salt and Turmeric.
- Cook until one whistle sounds.
- Remove from the stove immediately and release the pressure.
- Heat Oil in a small fry pan.
- Once the Oil is hot, add the Mustard Seeds and allow them to pop.
- Add Asofoetida.
- Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal.
- Cook the Daal for a few minutes to let it come to a boil.
- Add Lemon Juice and Cilantro, mix well and serve.