SIMPLE YELLOW DAL

SIMPLE YELLOW DAL
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DifficultyBeginner
Prep Time15 minsCook Time5 minsTotal Time20 mins

Yields4 Servings

Ingredients

 1 glass Toor dal/split yellow pigeon peas – (washed and kept aside)
 1 Onion – roughly chopped
 1 Tomato – roughly chopped
 Garlic pods – roughly chopped
 ½ tsp Turmeric powder / Haldi
 2 Green chilis – sliced
 1 ½ glass Water to cook
 Salt to taste
For the tempering
 1 tsp Mustard seeds
 5 Curry leaves
 2 Whole red chillis
 Ghee / butter / coconut or vegetable oil
 Coriander leaves to garnish
Directions in a nutshell
 Cook the toor dal, onion, tomato, green chili, garlic, turmeric powder and salt with the water in a pressure cooker. Cook till one whistle comes and then reduce the flame and switch off the gas after 3 minutes. If cooking in a closed pan, add all the ingredients and cook till the toor dal is soft. You may need to add more water in this method. Make sure it is not too watery. Once cooked, set aside.
 Immediately, prepare tempering. Heat oil or ghee in a small pan, throw in the mustard seeds. Once it starts to splutter add the whole red chili and curry leaves. Pour this over the hot cooked Dal and garnish with coriander leaves.

Directions

1

2

Since most lentils take long time to cook, Indians prefer to cook them in a pressure cooker. It can also be done in a pan, but the cooking time will be quite long. I add some salt, turmeric powder, little onion, tomato, green chili, and garlic.

3

Once this is cooked, which barely takes a couple of minutes in the pressure cooker, you add the tempering. I typically use mustard seeds, curry leaves and whole red chilies. Regular vegetable oil can be used for the tempering. Little butter or ghee is even better.

4

There are lots of different version for tempering… or to make simple home-made Dal… This is merely one of the simple versions.

Ingredients

 1 glass Toor dal/split yellow pigeon peas – (washed and kept aside)
 1 Onion – roughly chopped
 1 Tomato – roughly chopped
 Garlic pods – roughly chopped
 ½ tsp Turmeric powder / Haldi
 2 Green chilis – sliced
 1 ½ glass Water to cook
 Salt to taste
For the tempering
 1 tsp Mustard seeds
 5 Curry leaves
 2 Whole red chillis
 Ghee / butter / coconut or vegetable oil
 Coriander leaves to garnish
Directions in a nutshell
 Cook the toor dal, onion, tomato, green chili, garlic, turmeric powder and salt with the water in a pressure cooker. Cook till one whistle comes and then reduce the flame and switch off the gas after 3 minutes. If cooking in a closed pan, add all the ingredients and cook till the toor dal is soft. You may need to add more water in this method. Make sure it is not too watery. Once cooked, set aside.
 Immediately, prepare tempering. Heat oil or ghee in a small pan, throw in the mustard seeds. Once it starts to splutter add the whole red chili and curry leaves. Pour this over the hot cooked Dal and garnish with coriander leaves.

Directions

1

2

Since most lentils take long time to cook, Indians prefer to cook them in a pressure cooker. It can also be done in a pan, but the cooking time will be quite long. I add some salt, turmeric powder, little onion, tomato, green chili, and garlic.

3

Once this is cooked, which barely takes a couple of minutes in the pressure cooker, you add the tempering. I typically use mustard seeds, curry leaves and whole red chilies. Regular vegetable oil can be used for the tempering. Little butter or ghee is even better.

4

There are lots of different version for tempering… or to make simple home-made Dal… This is merely one of the simple versions.

SIMPLE YELLOW DAL


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