IF YOU SAW ME SLURPING ON THIS BOWL OF DAL, YOU WOULD LIKELY LOSE ALL RESPECT.
Though if you make this recipe, I have a feeling you'll understand why I use the word slurp. This dal is truly that delicious. Even my husband, who loves dal, but groans when I tell him that's what's for dinner, went back for three servings and cleaned out the pot. It's what I always say happens with a good dal. It sounds boring on paper, but when you sit down with it and actually start eating it, you absolutely cannot get enough of it. It's at once delicious, comforting, and nutritious. It's hard to believe that something that tastes this good can be so good for you.
Part of what is so delicious is the dal itself. Remember, dal refers to a cooked legume - a pea, lentil, or bean - anything that grows in a pod. These legumes often come in many forms. The one I'm highlighting here is originally from the whole green moong dal, which is found most everywhere. But, because the skin has been removed and it has been split, it cooks up much faster and is more easily digestible. It is rarely found on mainstream market shelves in this form, and why I offered it as part of my product line. It is often confused with the orange-colored lentils that are found everywhere, but are a different legume entirely.
This yellow one is called moong and is actually a bean. The orange one comes from a true lentil (looks flat and round) called masoor. It's delicious as well, but it's a different taste profile. But, because it cooks up with the same amount of water and cook time as this one, you can use it in place of the split yellow moong.
I recommend that you take the time to purchase this yellow moong, though. I promise you will thank me later. There is a reason why it's the dal that we eat the most in our Punjabi homes - at least once a week if not more. It is also the dal that is most mixed with rice to create a porridge called kitchari, which is our version of chicken noodle soup - it's made and eaten when we have a stomach ache and need a lighter meal. The reason is the cook time - it's one of our fastest-cooking dals. On the stovetop, it takes 40 minutes - no soaking required. In an Instant Pot, I got it down to a 3-minute cook time. And, note the amount of water we use. It's 1 cup of dal to 6 cups of water. Sounds like a lot, but trust me. It's absolutely perfect in the end.
The key difference in this recipe is that I added a bit more onion than normal and added dried fenugreek leaves to really give you a beautifully robust taste profile.
Check out our Yellow Split Moong Dal with Methi Spice Kit for the easiest way to get all the ingredients you need to make this recipe!
Watch me make the full recipe on YouTube, and please consider subscribing while you're there! Scroll down for the printable recipe.
[[ recipeID=recipe-2mayaalgs, title=Stovetop: Yellow Split Moong Dal with Methi ]]
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Recipe by Anupy Singla, Indian As Apple Pie
Servings:
Keywords: Dal, Lentils, Split Moong Dal, Soup
This recipe is by Anupy Singla, founder of Indian As Apple Pie. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!
