Plain Yellow Dal

These no-frills lentils are one of the simplest, but tastiest recipes to have in your repertoire. There is minimal use of spices and no addition of ginger or garlic. The flavor comes mainly from the tempering of ghee and curry leaves. The addition of coconut milk makes the dal creamy. A squeeze of lime imparts a slight tang. The fried onion garnish is optional, but recommended. This humble dal pairs best with steamed rice, a crispy fried veggie like potato/elephant foot yam (in a pinch, even potato chips will do ) and a side of pickle, if you so please.

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Recipe

Simple Yellow Dal

(Serves 4)

Ingredients

3/4 cup mung dal (split yellow mung beans)
1/4 cup dhuli masoor dal (split red lentils)
4 cups water
1/2 tsp haldi (turmeric powder)
Salt to taste

For Tempering -
1 tbsp ghee
1/2 tsp zeera (cumin seeds)
1/2 tsp rai (mustard seeds)
Pinch of asafetida
2-3 green chillies, slit
10-12 fresh curry leaves
2 tbsp coconut milk
Juice of half a lime
1 tbsp chopped cilantro
1 large onion, finely sliced and fried (optional)

Method

Dry roast the lentils in a pan until they begin to change color and become fragrant.

Wash them well, soak for 10 minutes, then pressure cook with water, ground turmeric and salt.

Once the dal is cooked, mash it well.

For the the tempering, heat the ghee in a small tempering wok or pan. Add the cumin seeds, mustard seeds, asafetida, slit green chillies and curry leaves. Once they splutter, add them to the dal and simmer until the flavors meld (you may need to add more water if it gets too thick).

Just before turning off the heat, stir in the coconut milk, lime juice and chopped cilantro.

Serve garnished with crispy fried onions and enjoy!