Recipe — Dal
Dal Makhni
Buttery Yellow Moong Dal — tempered with jeera, garnished fresh
Ingredients
| Moong dhuli dal (yellow split lentils), soaked 2–3 hrs | 2 cups |
| A pinch of asafoetida powder (hing) | |
| Water | 4 cups |
| Turmeric powder | ¼ tsp |
| Red chilli powder | ½ tsp |
| Amchur (dry mango powder) | ½ tsp |
| Jeera (cumin seeds) | ¾ tsp |
| Oil | 2–3 tbsp |
| Salt to taste |
For Garnishing
| Onion, small (finely chopped) | 1 |
| Tomato, small (finely chopped) | 1 |
| Cilantro (finely chopped) |
Method
Heat 2 tsp oil in a pan. Add a pinch of asafoetida, then add the pre-soaked dal and turmeric powder. Fry for 2–3 minutes. Add 4 cups of water and salt to taste. Let it boil for 20–25 minutes until the dal is soft and of a thick consistency. Transfer to a serving bowl. Sprinkle red chilli powder and dry mango powder over the top.
Heat 1½ tbsp of oil in a small frying pan. Add jeera. When the jeera starts spluttering, pour it over the dal.
Garnish with finely chopped onion, tomato, and cilantro.
Serve with hot puffed puris or chappati for lunch or breakfast.
Note: Adjust the red chilli powder and amchur to make this as hot or mild as you prefer.