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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. 


Recipe for Making Yellow Daal
Freshly Made Moongi Masar Daal

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