Are you ready to transform your kitchen into a flavor-packed haven with an incredibly simple yet mouth-watering recipe? This yellow split mung dahl is not just a dish; it's a culinary journey that will transport your taste buds straight to the vibrant streets of India! Packed with aromatic spices and nutritious ingredients, this recipe is about to become your new go-to comfort food that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- yellow split mung
- turmeric
- cumin
- ginger
- garlic
- onion
- vegetable broth
- cilantro
Instructions
- Begin by rinsing 1 cup of yellow split mung under cold running water until the water runs clear. This helps to remove any impurities and excess starch.
- In a medium-sized pot, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add 1 teaspoon of cumin seeds and sauté them for about 30 seconds until they become fragrant.
- Next, add 1 finely chopped onion to the pot. Sauté the onion for about 5 minutes, or until it becomes translucent and starts to caramelize.
- While the onion is cooking, prepare the ginger and garlic. Finely mince 1 tablespoon of fresh ginger and 3 cloves of garlic. Once the onion is ready, add the ginger and garlic to the pot and sauté for an additional 2 minutes, stirring frequently to prevent burning.
- Now, add 1 teaspoon of turmeric powder to the pot and stir well to combine with the onion, ginger, and garlic mixture. Cook for another minute to allow the spices to release their flavors.
- Pour in the rinsed yellow split mung and stir to coat the mung with the spice mixture. This step enhances the flavor of the lentils.
- Add 4 cups of vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
- Let the dahl simmer for about 25-30 minutes, stirring occasionally, until the yellow split mung is tender and has absorbed most of the liquid. If the mixture becomes too thick, you can add more vegetable broth or water to reach your desired consistency.
- Once cooked, remove the pot from heat and taste the dahl. Adjust the seasoning with salt and pepper as needed.
- Finely chop a handful of fresh cilantro and stir it into the dahl just before serving. This adds a fresh flavor and vibrant color to the dish.
- Serve the dahl hot with steamed rice or warm naan. Garnish with additional cilantro if desired.
Tips
- Always rinse your yellow split mung thoroughly to remove excess starch and ensure a cleaner, more refined texture.
- Toast your cumin seeds before adding other ingredients to release their maximum flavor potential.
- Don't rush the onion caramelization process - letting them slowly brown creates a deeper, richer flavor base.
- Use fresh ginger and garlic for the most authentic and vibrant taste.
- Keep an eye on the liquid consistency while cooking - add more vegetable broth if the dahl becomes too thick.
- Fresh cilantro is key! Add it at the end to preserve its bright flavor and color.
- For an extra protein boost, consider adding some diced vegetables or tofu to the dahl.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
