Dal Yellow Mung is a common comfort food in India that is jam packed with hearty, protein packed ingredients. This delicious Indian meal is also vegetarian and gluten free.
3/4 cup dal (lentils)
2 green chillies, finely chopped
3 medium size tomatoes, chopped
4-6 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
1 medium sized onion, chopped
10 curry leaves
¼ tsp asafoetida
½ tsp turmeric powder
½ tsp whole mustard seeds
½ tsp cumin seeds
1-2 red kashmiri chillies, broken into small pieces
Water to boil dal
Salt to taste
Boil dal in a pressure cooker (preferred and faster) or in a pot with water about 2 inches above lentils.
After the whistle blows (about 10 minutes), turn down the flame or keep the cooker on for 10-15 mins then turn off.
In a pan, put two tablespoons of oil over medium/high heat.
Add in the seasonings one at a time: asafoetida, mustard seeds, cumin seeds, chopped ginger, chopped garlic, curry leaves, and chopped onion until onion is golden brown. Do not burn the mustard and cumin seeds.
Add in the broken up Kashmiri chillies, fry for a bit.
Add in cooked dal from cooker/pot or add the seasoning mix into the cooker instead, bring to boil for a few minutes and then turn off heat.