This comforting yellow moong dal is a family favorite — a simple, soul-satisfying dish I learned from my mother-in-law. It’s the kind of recipe you turn to when you don’t feel like cooking a full meal, or when you want something light, quick, and easy on the stomach.

It comes together in no time, and the best part? You can happily enjoy a warm bowl of it just on its own. It’s that flavorful and nourishing.

📝 Ingredients:

• Yellow moong dal (skinless) – 1 cup
• Ghee – for tempering
• Hing (asafoetida) – a pinch
• Jeera (cumin seeds) – 1/2 tsp
• Laung (cloves) – 2–3
• Red chili powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Coriander leaves (chopped) – 1 tbsp
• Lemon juice – 1 tsp

👩‍🍳 Method:

1. Wash and soak the moong dal in clean drinking water for about 20–30 minutes.
2. In a pressure cooker, heat ghee and add hing, jeera, and laung. Let them sizzle and release their aroma.
3. Add red chili powder, turmeric, and salt. Pour in a small splash of water to prevent the spices from burning. Sauté for 2–5 minutes.
4. Add the soaked dal along with just enough water to cover it.
5. Bring to a boil, mix well, and pressure cook for 2 whistles on medium flame.
6. Once the pressure releases, open the lid and give it a good stir. Adjust consistency if needed.
7. Add lemon juice and garnish with fresh chopped coriander leaves.
8. Serve hot with phulka, roti, or enjoy it plain — it’s delicious either way. I can also pair this with a simple sabzi or dry bhindi if you’d like to turn it into a full meal idea!

💛 In our home, we often enjoy this dal by itself in a bowl — it’s light, satisfying, and full of flavor. If you’re serving it to guests or kids, adding a small spoon of ghee on top takes it to the next level.