Nutritious and Delicious Mixed Yellow Dal Recipe

Nutritious and Delicious Mixed Yellow Dal Recipe

Dal or cooked lentils are a staple part of the meal in most Indian households. Yellow dal recipe is nutritious and packed full of protein, and this recipe makes use of 3 types of yellow lentils. The process is simple and can be used for a lot of different types of lentils.

The secret to good dal is to keep it simple and temper lightly. Try to over-do it and you’ll end up overpowering the flavour of the lentils. Keeping the tempering simple ensures that you get a beautiful balance of flavours. The tempering in this recipe is a relativity simple one that uses a limited amount of spices. The flavour is subtle enough that this dal can be served as a side dish along with almost any style of Indian food.

The consistency of dal is a personal preference and it can also vary by the type of dal you are cooking. For the Mung dal that forms the basis of this recipe, both a thick and a thinner consistency can work. If you use chana dal, then aim for a much thicker consistency. Dal is also often called dal soup, and in this form the consistency is soup-like.

Pressure cookers are the go-to if you are cooking dal, but it is not essential. Feel free to soak the dal and then cook in a pot over a slow flame over several hours. This slow cooking process breaks the lentils slowly and also helps to release the flavours. If I have more time on hand, I prefer to cook the dal in a pot rather than in a pressure cooker. If you are aiming for speed though, then the pressure cooker is essential.

I serve dal with both rice and bread. A lightly tempered dal with steaming hot rice on a cold winters night is an absolute treat – I would recommend it each and every time.

AuthorAndreia Machado

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 200 g Dals proportions: 50% split Mung dal, 40% Masoor dal, 10% Arhar dal
 1 tsp Turmeric
 Salt to taste
 1 tsp Cumin seeds
 1 pinch Asafoetida / Hing
 ½ tsp Red chilli powder
 ½ Lemon to juice to taste
 5 tbsp Vegetable oil

1

Using a colander over a bowl, wash the dals under water until it runs clear.

2

Add the dal, 3 and a half times the volume of dal in water, and the turmeric to a pressure cooker and cook for 10 minutes on medium high after the first whistle.

3

When pressure from the cooker is released and you can open the lid make the tempering by heating up 5 tbsp of vegetable oil in a small pan, when oil is hot add the cumin seeds, they should sizzle immediately.

4

Then add a pinch of asafoetida and the red chilli powder. Remove from the flame to avoid burning the spices. Add this tempering to the hot dal mix well and serve hot with a squeeze of lemon juice.

Ingredients

 200 g Dals proportions: 50% split Mung dal, 40% Masoor dal, 10% Arhar dal
 1 tsp Turmeric
 Salt to taste
 1 tsp Cumin seeds
 1 pinch Asafoetida / Hing
 ½ tsp Red chilli powder
 ½ Lemon to juice to taste
 5 tbsp Vegetable oil

Directions

1

Using a colander over a bowl, wash the dals under water until it runs clear.

2

Add the dal, 3 and a half times the volume of dal in water, and the turmeric to a pressure cooker and cook for 10 minutes on medium high after the first whistle.

3

When pressure from the cooker is released and you can open the lid make the tempering by heating up 5 tbsp of vegetable oil in a small pan, when oil is hot add the cumin seeds, they should sizzle immediately.

4

Then add a pinch of asafoetida and the red chilli powder. Remove from the flame to avoid burning the spices. Add this tempering to the hot dal mix well and serve hot with a squeeze of lemon juice.

Yellow Dal | Spiced Indian Lentil Soup


Leave a Reply

Your email address will not be published. Required fields are marked *