Yellow Dal

Yellow Dal (Lentil Soup)

Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans). This is also popularly named as “Lentil soup” in many countries.

Dal is a ready source of proteins for a balanced diet containing little or no meat. It is popular in India as well as in Sri lanka. In Sri Lankan cooking of dal resembles that of southern Indian dishes

Ingredients for Dal:

• 50 gms toor dal, masoor dal, mong dal each
• 1 large onion chopped.
• 1 or 2 large tomatoes chopped.
• 2 Tablespoon Ghee.
• 1 Teaspoon whole cumin seeds.
• Pinch of Asofateda.
• 1 Tablespoon Turmeric powder.
• ½  Tablespoon Chilli powder.
• Fresh coriander.
• 1 fresh green chilli shopped.
• 2 cloves of garlic shopped.

Method:

1. Heat ghee in a pressure cooker.
2. Add Asofateda and cumin seeds.
3. Let it turn light brown, now add chopped chillis and garlic and stir for 1 minute.
4. Add the chopped onions and cook till translucent.
5. Add chopped tomatoes, Turmeric, chilli powder, salt and cook till oil/ghee starts to leaves the bottom of the pan.
6. Now wash the dals in a bowl and drain the water and add to the pan.
7. Stir for 2 minutes.
8. Add 2-3 cups of water and put the lit on.
9. Let go of 2 whistles on high flame and then reduce the flame and keep for 2-3 minutes.
10. Turn off the gas switch and let the dal rest for 5-10 minutes.
11. Open the lid and add the fresh coriander.
12. Serve hot with steamed rice, pappadum and mango pickle.

The above recipe is a pressure cooker recipe for dal, this can also be cooked  in a normal dish, times may vary.

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