Daal is not only a soothing dish but also a
soulful one. I am one of those daal-centric people, who finds the family meals are incomplete without daal.
I chose split yellow mung bean for the reason that it's not only protein rich, but also easy on the digestive system. This legume is rich in iron and potassium too.
These lentils can be cooked on stovetop,slow cooker or pressure cooked.
Make sure they are soaked for an hour and washed before cooking, and its true for any lentil. Soaking removes the pesticides off of the lentil skins, which could have taxed your kidneys.
The yellow mung daal is bland in taste. I added roasted red peppers to amp up the taste. I didn't want to go heavy on the spices either.
1/3 cup split yellow mung bean soaked for an hour
1/2 medium red pepper julienned
1 small onion julienned
5 garlic cloves pressed and julienned
2 dried red chillies broken
2 tsp cumin
1 tsp fennel seeds
1 tsp ghee (avoid if you are vegan)
2 tbsp oil
1/2 tsp turmeric
1/2 inch ginger grated
Salt to taste
Cook the lentils in 1.5 cups water until they are soft with a few drops oil to help them cook evenly.
In a pan, toast the cumin and fennel seeds. Once they brown slightly, add the red peppers and onions. Saute them until they are soft but not charred.
Transfer the cooked lentils into a saucepan. Add salt and boil on medium flame.
Mix in the sauté. Add the grated ginger and simmer for 10-15 mins until the lentils get soupy texture. If the daal is extra thick, add water.
Roast the garlic with ghee or oil.
In a small saucepan, roast the red chillies and turmeric in 1/4 tsp oil.
Garnish the daal with red chillies and garlic.
Serve hot with rice or flatbreads.
I chose split yellow mung bean for the reason that it's not only protein rich, but also easy on the digestive system. This legume is rich in iron and potassium too.
These lentils can be cooked on stovetop,slow cooker or pressure cooked.
Make sure they are soaked for an hour and washed before cooking, and its true for any lentil. Soaking removes the pesticides off of the lentil skins, which could have taxed your kidneys.
The yellow mung daal is bland in taste. I added roasted red peppers to amp up the taste. I didn't want to go heavy on the spices either.
1/3 cup split yellow mung bean soaked for an hour
1/2 medium red pepper julienned
1 small onion julienned
5 garlic cloves pressed and julienned
2 dried red chillies broken
2 tsp cumin
1 tsp fennel seeds
1 tsp ghee (avoid if you are vegan)
2 tbsp oil
1/2 tsp turmeric
1/2 inch ginger grated
Salt to taste
Cook the lentils in 1.5 cups water until they are soft with a few drops oil to help them cook evenly.
In a pan, toast the cumin and fennel seeds. Once they brown slightly, add the red peppers and onions. Saute them until they are soft but not charred.
Transfer the cooked lentils into a saucepan. Add salt and boil on medium flame.
Mix in the sauté. Add the grated ginger and simmer for 10-15 mins until the lentils get soupy texture. If the daal is extra thick, add water.
Roast the garlic with ghee or oil.
Garnish the daal with red chillies and garlic.
Serve hot with rice or flatbreads.
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