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  • Writer's pictureheutemalindisch

Sadi Dal - Simple Dal




Since lentils are a good source of protein and very cheap to get, they are an indispensable part of our meals. We have this dish every day and it is also relished in almost every Indian household. For my favorite recipe described here, you can also use other lentils like Masoor Dal (red lentils) or Toor Dal (yellow lentils). It is healthy and nutritious and goes well with our other staples of rice and bread.


We have these dishes every day and in almost every Indian household. For my favorite recipe described here, you can also use other lentils like Masoor Dal (red lentils) or Toor Dal (yellow lentils). It's healthy and nutritious and goes well with our other staples of rice and bread.


Ingredients

  • 225 g Moong Dal (half shelled moong beans)

  • 750 ml lukewarm water

  • 750 ml water

  • ¼ tsp Asafoetida (optional)

  • ½ tsp turmeric

  • 1 tsp salt


For the tadka (seasoned flavored Ghee/ oil).

  • 1 tbsp Ghee / for vegan version use vegetable oil

  • ½ tsp mustard seeds

  • 1 to 2 dried chili peppers

  • 2 garlic cloves, cut into strips

  • 1 tsp fresh coriander leaves, finely chopped

Instructions

Pour 750 ml of lukewarm water over the Moong dal in a bowl and soak for at least 30 minutes. Then drain off the water.

In a tall pot, heat 750 ml of fresh water. Add the soaked Moong dal and the remaining ingredients except salt.

Simmer everything over medium heat, stirring, for about 30 minutes, until the Moong beans are very soft. Stir to break up the Moong beans.


Remove from heat and set aside.

For the tadka, heat ghee in a small pan and sauté the mustard seeds in it, stirring, until they begin to pop, about 1 minute. Add the chili peppers and garlic and sauté until begin to change colour.

Pour the mixture over the cooked Moong dal, put a lid on and simmer over a low heat for a further 2 minutes.

Then season with salt and garnish with coriander leaves and serve.


Tips

  • Keep an eye on the chilies while tempering, so that they don’t get burnt.

  • Always add salt at the end, this way the lentils and beans cook faster.

  • If time is short, I recommend adding 1 pinch of baking soda when soaking, so the lentils cook faster.





I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.


Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).

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