:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/sI5ub7U2dAEnZ_En_f3F/0c49f46be434a6aeddbc97d298c680.jpeg "Moong Daal Split Yellow Lentil stew")
Moong Daal Split Yellow Lentil stew
Moong Daal, also known as Split Yellow Lentil stew, is a staple dish in various regions of India. It is a healthy and comforting dish that is rich in proteins and highly nutritious. This creamy, flavorful, and aromatic soup is usually paired with rice or Indian bread (Roti) and is simple yet satisfying, making it an ideal meal for lunch or dinner.
Ingredients
- 1 Cup of Moong Daal or split yellow lentils rinsed
- 3 cups of water
- 1 teaspoon of turmeric powder
- salt to taste
- 2 tbls of vegetable oil
- 1 teaspoon of cumin seeds
- 1 finely chopped medium onion
- 2 cloves of garlic finely chopped
- 1 teaspoon of ginger grated
- 2 green chilies chopped
- 1 tomato chopped
- Fresh coriander leaves for garnish
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Directions
Rinse the Moong Daal in cold water a few times until the water runs clear.
In a large pot, combine the washed Moong Daal, water, turmeric powder, and salt. Bring the mixture to a boil.
Once boiling, reduce the heat and let the daal simmer for around 15-20 minutes until it's soft.
Meanwhile, heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, garlic, ginger, and green chilies to the pan. Sauté until the onions turn golden brown.
Add the chopped tomato to the pan and cook until it softens.
Add this sauté mixture to the cooked daal, mix well and let it simmer for 5 more minutes.
Garnish with fresh coriander leaves and serve warm with rice or roti.
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