Yellow Dal Fry

1. 1
   prep · ~15 min

   Wash and soak the moong dal.

   Rinse the moong dal under running water until the water runs clear. Soak in fresh water for 15 minutes, then drain.

2. 2
   pressure cook · ~10 min

   Pressure cook the dal with turmeric.

   1.Add drained moong dal, 3 cups water, and turmeric powder to the pressure cooker.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Lower the heat and cook for 2 more whistles (about 8 minutes).

   4.Turn off the heat and let the pressure release naturally.
3. 3
   mix · ~2 min

   Whisk and season the cooked dal.

   Open the pressure cooker, add salt, and whisk the dal vigorously until smooth and creamy. Add a splash of hot water if it's too thick. Keep warm on low heat.

4. 4
   temper · ~7 min

   Make the tempering.

   1.Heat ghee in a small tadka pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle (30 seconds).

   3.Add broken dried red chilies, chopped garlic, and slit green chili. Sauté until garlic is golden (1 minute).

   4.Add chopped onion and sauté until soft and translucent (3–4 minutes).

   5.Add ginger paste and coriander powder, stir for 30 seconds.

   6.Add chopped tomato and cook until soft and the ghee begins to separate (2 minutes).

   TIPKeep the heat medium — garlic burns quickly and turns bitter.
5. 5
   mix · ~3 min

   Pour the tempering into the dal and simmer.

   Scrape the entire tempering mixture into the cooked dal. Stir well and let it simmer gently for 2–3 minutes so the flavors meld.

6. 6
   garnish · ~1 min

   Finish with lemon juice and fresh coriander.

   Turn off the heat. Stir in the lemon juice and sprinkle chopped coriander leaves on top. Serve hot.

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