Moong masoor dal with cumin-chili tempering
Curries With Bumbi · ♥ 1K likes · 20.1K views · 9 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole dry bay leaf
- 1–2 tbsp oil
- ¼ cup split yellow moong beans (moong dal)
- ¼ cup red lentils (masoor dal)
Rinse the moong and masoor dal very well.
Dal into the pressure cooker
- chopped tomatoes
- sliced onions
- 1 tsp grated ginger
- 2 whole cloves
Put the lentils in the pressure cooker with tomatoes, onions, ginger, bay leaf and cloves (crushed first for picky eaters).
- 1 tsp turmeric powder
- ½ tsp chili powder
- 2 tsp ground coriander (dhania powder)
- 2 tsp salt
- oil
Add turmeric, chili powder, ground coriander, salt and a drop of oil to stop foaming; add 3 cups hot water.
- 3 cup hot water
Pressure cook 10 minutes; on a stovetop cooker bring to full pressure on high, then low for 10 minutes.
- hot water
Let the pressure release naturally; thin with hot water, remove the bay leaf and cloves, and bring back to a boil.
- 1 tsp cumin seeds (jeera)
- 1 whole dry red chili
- ¼ tsp asafoetida (hing)
- 2 tsp paprika
Heat oil, lower to low and add the cumin seeds and the halved dry red chili; switch off the heat, then add the asafoetida and paprika so they do not burn.
Tempering the dal