Anglo-Indian Dol Curry / Yellow Dal / How to cook a simple Dal / Yellow Lentils \ Dal Curry

lentils

🥗Healthier: split peas

💰Cheaper: pulses

Split peas are a good source of protein and are often less expensive.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is more convenient and often cheaper.

mustard seeds

🥗Healthier: fenugreek seeds

💰Cheaper: black mustard seeds

Black mustard seeds are commonly available and less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Curry powder can be a more affordable alternative.

Wash and soak 1 cup of moong dal for about 30 minutes.

Chop 3 green chilies and 1 large tomato.

Add the soaked moong dal into a pressure cooker or suitable pan.

Add the chopped tomatoes and green chilies to the dal.

Add 1 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, and a pinch (0.25 teaspoon) of turmeric to the mixture.

Add enough water to cover the ingredients in the pot.

Cook in the pressure cooker for about 3-4 whistles or cover and cook on an open flame until the dal is cooked (approximately 10-20 minutes).

Do not add salt while cooking the dal; add it after the dal is cooked.

Once the dal is cooked, add salt to taste and adjust the consistency with water if it's too thick.

In another pan, heat 2 tablespoons of oil until hot.

Add 0.5 teaspoon of mustard seeds to the hot oil and wait for them to start spluttering.

Add broken dry red chilies, smashed garlic, and a few curry leaves to the pan.

Sauté until the garlic is nicely browned and aromatic.

Pour the tempered mixture over the cooked dal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens