Dahi Vaali Daal is a great way of adding more protein and calcium to the dish. The yogurt adds a sour touch and lends a creamy texture. It also mellows the slightly strong taste of the daal itself.
Ingredients
- 1 cup Dehusked Split Moong Beans (yellow moong daal) cooked
- 1 cup low fat yogurt
- 1 cup water
- 2 cloves garlic minced
- 1 Tbsp ginger grated
- 1 Tbsp ghee or oil
- 1 tsp cumin seeds
- ½ tsp turmeric ground
- Pinch of Asafetida
- 2 Tbsp gram flour
- Pinch of cayenne pepper
- 1 tsp sugar
- Salt to taste
How to Make It
- Cook half cup of yellow moong daal and 2 cups of water with some turmeric in a pressure cooker. Alternatively, boil this in a stock pot until cooked completely. Daal is cooked when individual grains are not visible.
- Heat the ghee or oil in a wok.
- Once oil is hot, add cumin seeds. They will splutter almost immediately.
- Add the pinch of Asafetida if using and add ginger/ garlic.
- Add ground turmeric and daal right away.
- Add water and mix well.
- Whisk the yogurt and besan gram flour in a bowl. Add this to the wok.
- Mix everything together and bring to a boil.
- Add salt, sugar and cayenne pepper if using.
- Simmer for 10 minutes until the daal is smooth and creamy and the flour has cooked out.
- Serve hot as a soup or as part of an Indian meal.
