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Moongi & masar  dhote mixed daal, also called yellow daal, is the easiest and quickest of daals to make. Not only is it made more or less every other day during the summer months in Punjab, it’s also the quintessential comfort food. As it’s easy to digest, every time we had a stomach upset or a fever, my mom would make yellow daal. In addition to being nutritious, it’s quite tasty and goes well with number of other dishes such as aloo sabji (spicy potatoes), bhindi (okra), karela (bitter gourd), aloo gobi (potatoes & cauliflower) to name a few.

There are few recipes for making yellow daal but this is the one that my mom makes it at home using smoked mustard oil so it’s pretty light. I hope you will cook it. 

Course Dinner, Lunch, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories/Serving 193kcal

Ingredients

  • 1/2 cup yellow lentil moongi dhote
  • 1/2 cup orange lentil masar dhote
  • 2-3 small onions (or shallots) 1-2 inch diameter, finely chopped
  • 2-3 small tomato 1-2 inch diameter, finely chopped
  • 4-5 garlic cloves peeled and finely chopped
  • 1 inch ginger peeled and finely chopped
  • 3-4 green chillies finely chopped
  • 1 handful fresh coriander leaves chopped
  • 1 tsp turmeric powder
  • 3 tsp cumin seeds
  • 1 tbsp garam masala
  • 1 tsp coriander powder
  • 3 tbsp mustard oil smoked
  • Salt to taste

Instructions

  • Wash both lentils with plenty of water.
  • Put the pressure cooker on heat and once it's hot, add the oil. Add one tbsp cumin seeds and  the turmeric powder once the oil is hot.
  • As the cumin seeds start to sputter, add the daal, salt and 4-5 cups of water. Close the pressure cooker. 
  • After the first pressure whistle goes off, turn the heat to low. After two more whistles,  turn off the heat.
  • In parallel, set a wok or pan on high heat and add the remaining oil. 
  • Once the oil is hot, add the remaining cumin seeds and immediately afterwards add garlic.  Saute for few seconds and add ginger and chillies. Saute for another few minutes and add the onions.
  • Saute the onions by alternating the heat between low and high. Stir the onions to make sure not the burn them.
  • Once the onions are browned and translucent, add the tomatoes.  Saute the tomatoes by alternating between low and high heat until the  mix (called tadka) starts leaving the sides of the pan. 
  • Mix in the garam masala, coriander powder and coriander leaves to the tadka. Saute for another few seconds and then turn off the heat.
  • Open the pressure cooker and add the the tadka to the daal.. 

Notes

If the lentils are small grained, then the lentils will cook after one pressure whistle but if they are large grained, then it will take 2-3 pressure whistles. You will have to play around with it few times to see what you like best.
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Recipe for Making Yellow Daal
Freshly Made Moongi Masar Daal


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