Moong Ki Dal or yellow lentils was something I grew up eating in India on the regular and the fact that I can now bring that comfort food magic to my kids makes my heart and soul happy.
This is simple, delicious, creamy, ancestral comfort food at it’s best. I know every family does it differently – this is my mom’s version. I hope it brings you much comfort, grounding and joy.
- 1 cup yellow lentils like moong or toor dal
- 1 teaspoon turmeric
- 1.5 tablespoons neutral oil (I like avocado oil)
- 1/2 teaspoon cumin seeds
- 3-4 garlic cloves, minced
- 1 green chili finely chopped (optional)
- 1/4 cup cilantro, finely chopped
- Salt and pepper
- Kashmiri red chile powder for garnish (optional)
Soak the lentils in water for 1-3 hours. This will speed up the cooking process and improve digestibility. Rinse and drain.
Add 3 cups of fresh water to the soaked and drained lentils in a pot. Add the turmeric and being to a boil. Skim and discard the foam as it arises (this will reduce gas and bloating). Reduce the heat to a low simmer, cover and cook for 20-30 minutes until the lentils are dissolved, adding more water if the mixture starts to dry out.
Once the lentils are cooked through, prepare the seasoning or ‘Tadka’. Heat the oil on a medium high flame in a small skillet or Tadka spoon. Add the cumin seeds and allow them to sizzle for 30-60 seconds. Add the garlic and green chili if using and cook until the garlic just starts to turn lightly pink. Transfer the Tadka into the cooked lentils and stir well. Add the coriander, saving a teaspoon for garnish, salt and pepper and cook on a low flame for 5 minutes.
Adjust the salt to taste. Garnish with a dusting of Kashmiri red chili powder and the remaining cilantro. Serve with rice, quinoa or flatbread and your favorite veg.