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Yellow Moong Dahl Recipe

Yellow Moong Dahl Recipe
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Category : Side-dish, Dip
Cooking Time : 45 minutes
Serving : 5
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Prepare the ingredients before making Yellow Moong Dahl in your home. Then, follow these steps below to serve Yellow Moong Dahl for your family or friends.

Ingredients: Yellow Moong Dahl

  • 3 handfuls yellow moong dahl
  • 2 slices ginger
  • 6 green chilies, split & deseeded
  • Water, enough to cover and boil down the dahl
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • Chili powder
  • 1 small red onion, minced
  • 1 tbsp coconut oil
  • to taste salt
  • 10 curry leaves
  • Optional vegetables can be added (potatoes, french beans or carrots)

How to Make Yellow Moong Dahl

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Yellow Moong Dahl in your home by yourself.

    Step 1
  • IMPORTANT: To cut down on cooking time, soak moong dahl for 3-4 hours prior to cooking.
  • Step 2
  • Place dahl into pot and add water until dahl is fully covered. Boil at high heat.
  • Step 3
  • Note: For those opting to add veggies for texture, you may include them at this stage to boil them down. [Avoid using frozen vegetables!]
  • Step 4
  • After 15 mins or until the dahl is about 80% softened, throw in ginger, 5 curry leaves and 3 chilies.
  • Step 5
  • Boil for another 10-15 mins until dahl is soft and thick.
  • Step 6
  • *If you prefer a bit more bite, reduce boiling time. For a soupier consistency, add more water.
  • Step 7
  • Turn off heat and stir in curry powder, turmeric and 1/2 tsp chili powder.
  • Step 8
  • In a skillet or pan, stir fry onion and the remaining chilies with coconut oil until lightly browned.
  • Step 9
  • You can add more chilies for extra kick!
  • Step 10
  • Add remaining curry leaves and 1/2 tsp of red chili powder.
  • Step 11
  • Pour stir-fried contents into boiled dahl and stir well.
  • Step 12
  • Add salt to taste. At this point, you may also add spices to your liking.
  • Step 13
  • IMPORTANT NOTE: Do not reboil the dahl after adding spices or else they might add a burnt taste to the dish.
  • Step 14
  • Serve hot. Ideal with chapati, roti, naan, over toasted/non-toasted bread or rice.
  • Step 15
  • You can even go crazy and have em with boiled eggs! :)
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