Yellow Dal (Lentil Soup)
Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans). Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes
- 50 gms toor dal, masoor dal, mong dal each
- 1 large onion chopped.
- 1 or 2 large tomatoes chopped.
- 2 T-spoon Ghee.
- 1 T-spoon whole cumin seeds.
- Pinch of Asofateda.
- 1 T-spoon Turmeric powder.
- ½ T-spoon Chilli powder.
- Fresh coriander.
- 1 fresh green chilli shopped.
- 2 cloves of garlic shopped.
- Heat ghee in a pressure cooker.
- Add Asofateda and cumin seeds.
- Let it turn light brown, now add chopped chillis and garlic and stir for 1 minute.
- Add the chopped onions and cook till translucent.
- Add chopped tomatoes, Turmeric, chilli powder, salt and cook till oil/ghee starts to leaves the bottom of the pan.
- Now wash the dals in a bowl and drain the water and add to the pan.
- Stir for 2 minutes.
- Add 2-3 cups of water and put the lit on.
- Let go of 2 whistles on high flame and then reduce the flame and keep for 2-3 minutes.
- Turn off the gas and let the dal rest for 5-10 minutes.
- Open the lid and add the fresh coriander.
- Serve hot with steamed rice, pappadum and mango pickle.