Dad and Char’s Excellent Yellow Moong Dal Curry

Cook Time: 1 hour

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

Description:

Crafted in the cozy ambiance of a home kitchen, this delightful Yellow Moong Dal Curry is a creation born from a spontaneous culinary adventure between my dad and me, inspired by the acquisition of a beautiful Sable Mercury. Each spoonful is a celebration of flavors, harmonizing the earthiness of lentils with a symphony of spices, making it a must-try for anyone who appreciates a savory, vegan dish that speaks to both the palate and the heart.

Recipe Category:

Curries

Keywords:

Lentil, Beans, Vegetable, Asian, Indian, Vegan, Potluck, Spicy, Savory, Beginner Cook, Stir Fry, Easy, Inexpensive

Ingredients

Nutritional Information

Instructions

1. Prepare the Asafoetida Mixture: Begin by dissolving the asafoetida powder in 1/2 cup of water. Mix it thoroughly until fully dissolved, and then set this aside for later use.

2. Cook the Lentils: In a large pot, combine the cleaned and washed yellow moong dal with 12-14 cups of water. Bring this mixture to a rolling boil over high heat, allowing the lentils to cook until they become tender and fully cooked, which should take around 30-40 minutes.

3. Mash the Lentils: Once the lentils are cooked, take an electric beater and gently mash them until you achieve a smooth consistency. Cover the mashed lentils and set them aside while you prepare the tempering.

4. Heat the Oil: In a separate pot, heat a generous amount of oil over medium flame. You want the oil to become hot but not smoking.

5. Add the Seeds: Once the oil is hot, add the mustard seeds, methi seeds, and cumin seeds. Allow these spices to splutter and crackle, filling your kitchen with an inviting aroma.

6. Add the Curry Leaves: After the seeds have finished spluttering, quickly reduce the heat and toss in the torn curry leaves. Stir continuously as you add them to prevent any burning.

7. Incorporate Ginger and Chili: Next, add the chopped green chili and grated ginger to the pot. Stir the mixture continuously and cook it until the raw smell of ginger dissipates and it turns a lovely golden brown.

8. Spice It Up: Add the turmeric powder and red chili powder to the pot. Mix well and allow this blend to cook for an additional 2 minutes, letting the spices meld together beautifully.

9. Add Tomatoes: Toss in the chopped roma tomatoes and continue to stir on medium heat until the tomatoes soften and blend into a savory mixture.

10. Combine Asafoetida Mixture: Pour the previously prepared asafoetida mixture into the tomato mixture, then add a cup of water to this blend. Bring it to a boil, stirring continuously for about 3 minutes.

11. Combine with Lentils: Remove the pot from the heat and pour this fragrant mixture into the mashed lentil curry. Stir everything together until well combined.

12. Season and Serve: Add salt to taste and stir again. Bring the curry back to a boil while stirring constantly, and then lower the flame. Remove from heat once it reaches the desired consistency.

13. Garnish and Enjoy: Serve this wonderful Yellow Moong Dal Curry immediately alongside fragrant white basmati rice and a side of yogurt, enhancing the overall experience of this warming dish.

14. Savor the Flavor: Enjoy this dish that not only nourishes the body but also warms the soul, perfect for potlucks or a cozy family dinner.

Conclusion

This Dad and Char’s Excellent Yellow Moong Dal Curry is not just a recipe; it is a testament to the joy of cooking together and the happiness that comes from sharing delightful meals. As you savor this dish, let it remind you of the warmth of family, the simplicity of good ingredients, and the beauty of creating something truly special together.