Moong Dal: Vegetarian Indian Yellow Lentil Dhal

Ingredients

• 1 cup mung dal
• 2 cups water or vegetable broth
• 1 teaspoon turmeric
• Dash cayenne pepper, or more to taste
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 onion, diced
• 1 teaspoon cumin seeds
• 2 whole cloves
• Freshly ground black pepper, to taste

Steps to Make It

1. Gather the ingredients.
2. In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
3. Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
4. In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
5. Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice.
6. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It’s always easy to add more liquid.