Yellow Dhal
Yellow Moong is the easiest to digest out of all the legumes.
In Ayurveda is the only legume that each dosā can consume without any aggravation. Yellow split moong is so creamy in texture, that this should be a staple in your kitchen.
Doshic Effect
VATTA
Aggravating
PITTA
Balancing
KAPHA
Balancing
Yellow Dhal
Serves: 2
Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M
Ingredients
- 1/2 cup of split yellow moong dal 4 cups of water (approx)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- pinch of black pepper
- 1/2 teaspoon salt
- 1/2 lemon juice
- fresh coriander to garnish
Takra (Spice Tempering)
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon of ajwain seeds
- 1 teaspoon fresh ginger root
- pinch of asafoetida/hing
- 5 fresh curry leaves
Instructions
- Soak the moong for 1-2 hours. After soaking rinse the moong until water is clear.
- Put the moong in a medium saucepan with 4 cups of water. Bring to the boil, then reduce the heat to medium-low, and simmer slowly for 20-25 minutes until the dal has reached a creamy texture and the legume has completely dissolved. You may need to add water as you go, depending on desired consistency.
- Once the dhal is cooked, remove from the heat and add in all the powder spices, pepper, salt, and lemon. Stir well and set aside.
- Heat the ghee in a sauté pan on medium heat. Add the cumin and ajwain seeds and cook for 30 seconds. Then add the ginger and hing. Sauté until ginger is aromatic and starting to brown. Then add in the curry leaves. Add the tadka to the dal, and mix well. Allow dal to rest for 5-10 minutes before serving to maximize flavour. Serve warm with rice or any side of your choice. Garnish with fresh coriander and black salt.
- NOTE: In order to provide the most energy to your body, dhal should be made on the day that you wish to eat it and served hot. If traveling or on the go, is best kept in a thermos to keep it yummy and warm!