Dill Mung Dal
Dill Mung Dal is easy, quick and hearty turmeric infused yellow split mung dal and dill simply cooked with lots of garlic, ginger, chilis.
There are many different types of dal/lentils you can make. Some take elaborated process to make while some are super easy and quick. This yellow split mung dal is a gear example of quick, easy, nutritious dal. Yellow split mung dal is one of the those dal that cooks quickly. There are many different ways you can cook this simple lentil. Make it spicy DRY MUNG DAL version to go with PHULKA ROTI and mango ras. Or make is stew like and eat with BHAKHRI or just by itself with dollop of greek yogurt.
This version is quick yet delicious. It is loaded with fresh garlic, ginger, chili and most importantly fresh dill. Dill has lot of health benefits and also loaded with natural flavors. Addition of dill in yellow split mung dal gives this dish a unique flavor. I love me some quick meals on busy week days and this one surely is one of those. I like to pair it with BHAKHRI , greek yogurt and mango pickle. You can also eat it like stew/soup with or without greek yogurt.
This dal is truly very comforting and comes together within 30 minutes. And best part is that it uses minimal ingredients. If you try this gluten-free Dill Mung Dal or any other version I mentioned above, leave me a comment below. Or tag me on Instagram @myvegetarianroots. I would love to hear your feedback.
Happy & Healthy Eating
Dill Mung Dal
- 1 cup Split Yellow Mung Dal washed and soaked for 15-30 minutes
- 1 cup Tightly Packed Dill cleaned, washed, drained, chopped
- 2 tbsp Ghee can sub with oil if making it vegan
- 1¼ tsp Salt
- ½ tsp Turmeric Powder
- 6 cloves Garlic, sliced large cloves
- 1½ Serrano, sliced
- 1 inch Ginger Root, julienne
- 2¼ cup Water
- Wash and soak split yellow mung dal for 15-30 minutes in warm water.
- Once soaked, drain all the water out that dal was soaking in, and pour 2¼ cup luke warm/room temperature water.
- Add ½ tsp turmeric powder and 1¼ tsp salt. Mix well and bring to boil.
- Keep simmering until the dal is mostly cooked, leaving just enough crunch to the dal. Do not over cook it, or it will get mushy.
- Dal should have stew like consistency, if it is too thick, add little water at a time while cooking,.
- Once the dal is cooked, take it off the heat and prepare for tadka/tempering.
- Heat 2 tbsp ghee/oil in a small pan.
- Once the ghee is melted and hot, add ginger, garlic and serrano on medium heat until the garlic is golden brown and raw smell of garlic is gone.
- Add chopped dill and keep sautéing until it is very well wilted.
- Add prepared tadka/tempering to dal. Mix well and simmer it for couple of minutes.
- Turn the heat off, serve it warm with plain phulka rotis or plain rice!