Lemony Yellow Lentils (Moong Dhuli Dal)
Lentils are staple in North Indian households. There are several types of lentils and severals ways to cook them. Yellow lentils are low in calories, easy to digest and fast to cook. I served them as a soup to my son and tex-mex style with salsa for me and my husband.
3 cups water
1 cup split yellow lentils (Moong Dhuli Dal)
1 teaspoon ground turmeric
salt to taste
red/black pepper powder to taste (although I did not use any)
1 tbsp lemon juice (or more to taste)
1 tablespoon ghee/ or cooking oil (clarified butter)
1 teaspoon cumin seeds
1 pinch asafoetida powder (hing powder)
Combine the water, lentils, turmeric, pepper powder and salt in a large pot and cook over high heat; bring to a boil and reduce heat to medium. Cook until the lentils are tender and water and lentils are nicely blended together, about 15 -20 minutes. Alternately, you can pressure cook the same (5 minutes!)
Heat the ghee in a medium pan (I usually use little bit more ghee than 1 tbsp for my son’s benefit). Add asafoetida powder, after few seconds add cumin seeds, and let the seeds splutter. Stir the mixture into the lentil mixture. Turn off the heat and add lemon juice.
1. For my son, with a dollop of sour cream. He did have few bites so I can say it is worth a try again!
2. On bed of rice, pour lentils, 2 tbsp fresh salsa, 1 tsp sour cream. Thats my tex-mex spin on a classic Indian lentil dish. Although you don’t see tortilla chips in the picture, but I am pretty sure I must have had some with this bowl!
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