Dill Mung Dal
Turmeric infused yellow split mung dal and dill simply cooked with lots of garlic, ginger, chilis. An extremely easy, quick and delicious hearty recipe!
Servings: 3
Ingredients
- 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
Instructions
- 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!