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Comforting Two-Lentil Dal with Aromatic Tempering

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This two‑lentil dal blends red lentils and yellow moong dal into a creamy, comforting stew, finished with a fragrant tempering of turmeric, cumin, garlic and chili for a nourishing, flavor‑filled meal.

Ingredients

  • 1 cup red lentils (masoor dal), rinsed
  • 1 cup yellow moong dal (split and hulled), rinsed
  • 4 cups water or vegetable broth
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp hing (asafoetida, optional)
  • 3 cloves garlic, thinly sliced or minced
  • 1 inch fresh ginger, grated
  • 2 dried red chilies (or to taste)
  • 8–10 curry leaves (fresh, if available)
  • ½ onion finely chopped (optional)
  • 1 tomato, chopped (optional)
  • Fresh cilantro, chopped (for garnish)
  • Juice of ½ lemon or lime (to finish)

Instructions

  1. Rinse the red lentils and moong dal under cold water until the water runs clear.
  2. In a large pot, combine the lentils, water or broth, turmeric, and salt. Bring to a boil, then reduce heat and simmer for about 25–30 minutes until the lentils are soft and breaking down, stirring occasionally.
  3. If using onion or tomato, sauté them separately in a little oil until soft, then stir them into the cooked dal for extra depth.
  4. Adjust consistency with extra water or broth if needed—it should be creamy but not too thick.
  5. For the tempering: heat ghee or oil in a small pan. Add mustard seeds and cumin seeds and let them pop. Add garlic, ginger, dried red chilies, hing (if using), and curry leaves. Sauté for ~30 seconds until fragrant.
  6. Pour the hot tempering over the cooked dal and stir gently to combine.
  7. Finish with fresh cilantro and lemon or lime juice just before serving.

Notes

  • You can add spinach or kale towards the end of cooking for extra greens.
  • For a richer version, stir in ½ cup coconut milk or yogurt before serving.
  • To increase heat, add chopped green chilies or a pinch of chili powder.
  • If you don’t have curry leaves, a pinch of extra cumin and some chopped cilantro still works well.

Nutrition

Find it online: https://recipesbyliza.com/comforting-two-lentil-dal-with-aromatic-tempering/