Mung Daal (yellow lentils)

11/2 cup mung daal
4 cups of water
1t sp finely chopped ginger
7 cloves garlic chopped fine
salt to taste
11/4 tsp haldi/turmeric powder
chilli powder to taste

For Tempering
1tb. sp finely chopped onions
1/2 t sp jeera /whole cumin
3 tsps or more ghee or butter or cooking oil
asefoetida a pinch (optional)


  • wash and soak daal for at least 15 minutes
  • put daal, water, ginger, 4 cloves of chopped garlic, salt, haldi/turmeric and a pinch of chilli powder in the pressure cooker on a high flame
  • bring to high pressure, lower heat after 1 whistle and let it cook on low heat for 2 minutes
  • take it off the heat and let the pressure reduce naturally
  • open the cooker and stir the daal well, put it back on flame and let it boil till well blended  but not mashed
  • put the daal in a bowl and keep warm
  • heat ghee in a fry pan and bring it to smoke,add chopped onions and fry till lightly brown. Add 3 cloves of garlic and fry till golden brown, add jeera and when it begins to change colour add asefoetida and chilli powder. Pour this mixture over the daal evenlly and gently spread it,taking care to have the tempering on top.
  • Serve piping hot with boiled rice, roties or toasted bread of your choice.
  • pickle, chutney and a salad made with roughly chopped onions, tomatos cucumber add to the meal.

Note: If not using a pressure cooker,soak the daal for over an hour and use extra water and a sauce pan with a tight fitting lid. When it boils, lower heat ,keep the lid slightly open and keep stirring off and on till the daal is tender and well blended.

You can temper the daal without onions, using the rest of the ingredients.If using oil for tempering, adding a knob of butter before serving will enhance the taste. 

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