I have been mulling about this recipe ever since I saw something like this on social media. And I recently got a chance to play around with this recipe. I had some leftover dal which was not enough to make an actual dal, I was saving it to make rasam but decided to make this instead. This is actually a very simple recipe and takes hardly any time to make, especially if like me, you already have the prepared dal.
Dahi Dal aka Yogurt Lentils
- 1 cup prepared moong or toor dal
- 1 medium-sized onion, finely chopped
- 1 cup beaten yoghurt
- 2 tsp gramflour or besan
- 1 tsp cumin seeds
- 2 dried red chillies, broken
- ¼ tsp turmeric powder
- ½ tsp ginger paste
- 1 tsp garlic paste
- Salt to taste
- 1 tsp sugar (optional)
- 1 tbsp ghee or oil
- 1 tbsp kasuri methi
- Coriander leaves to garnish
- Heat the ghee or oil in a pan and when it warms up, add in the cumin seeds and let the seeds splutter. Then add the dried red chillies and saute for a couple of seconds.
- Then add in the onions and saute until the onions become translucent.
- Now add in the ginger and garlic pastes and saute for a couple of minutes.
- Beat the prepared dal till it is a creamy consistency and pour it in and let it come to a rolling boil.
- In the meantime beat the yoghurt well with the gram flour so that there are no lumps.
- When the dal is boiling, slowly add in the yoghurt and stir continuously so that the yoghurt does not start stringing.
- Add salt and sugar to taste. Add more water to thin it as per preference.
- Crush the kasuri methi in the palms of your hands and add it to the dal. Garnish with finely chopped coriander leaves and serve hot with rice or rotis.