Yellow dhal


Goes with anything. Rice, biryani, or just drink it. Make it spicy for that cold day or make it mild if your kids love it. Don’t forget to add pickle for extra spice


Remember going for that Indian wedding and to top off that amazing biryani, we all waited for that yellow dhal and the carrot salad. Simple and 30 minutes or less to make

Ingredients:

  • 2 medium size tomatoes (grated)

  • 1 medium onion (finely chopped)

  • 3 dry red chilies

  • 1 table spoon Kashmiri masala, ½ teaspoon of Kashmiri chili powder

  • 1 teaspoon of Garam masala

  • 1 teaspoon of Dhana/Jeera powder

  • A few mustard seeds (optional)

  • 3 cups of yellow dhal (yellow moong dhal is what I use or some people use split peas)

  • 1 teaspoon ginger garlic mix

  • 1 sprig curry leaves

  • Small piece of cinnamon stick, one clove, one cardamom (I make my own powder and grind all of this into powder

Method:

  • Heat water and add 3 red chilies to water. Add yellow dhal until it turns to a “soup” Set aside

  • Heat oil to medium heat and throw onions, curry leaves, cinnamon stick, one clove, one cardamom until onions are soft

  • Add all spices and let simmer for 5 minutes

  • Grate tomatoes and cook for 10 minutes until it turns into a chutney

  • Add a teaspoon of lemon juice to add taste (optional)

  • Add chutney to yellow dhal and cook together for 15 minutes. Stir occasionally to avoid bottom sticking

  • Add salt to taste

  • Add cilantro aka dhania to garnish

*Let sit to cool prior to serving

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