Name: Moong–Masoor Dal with Fresh Turmeric & Ginger
Yield: 4 servings
Ingredients: Moong dal, yellow split — ⅓ cup + 1 tbsp (80 g); Masoor dal (red lentil) — ⅓ cup (70 g); Water — 3½ cups (850 ml); Fresh turmeric root — 2 tsp grated fresh root (10 g); Ginger, fresh — 2 tsp grated (10 g); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Kashmiri chilli powder (mild) — pinch (0.5 g); Coriander leaves — 2 tbsp (8 g)

Method

How to cook it

Step 1: Pressure-cook dals with water and half the fresh turmeric — 3 whistles; whisk.
Step 2: Tadka: ghee, cumin, hing, remaining turmeric and ginger; sauté 1 minute.
Step 3: Add chilli off heat; pour into dal; add salt; simmer 3 minutes.
Step 4: Garnish with coriander.

Nutrition

Per serving, estimated

168kcal

Energy

9.2g

Protein

4.2g

Fat

22.1g

Carbohydrate

3.9g

Fibre

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Moong–Masoor Dal with Fresh Turmeric & Ginger

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from August

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	⅓ cup + 1 tbsp	80 g	400 g
Masoor dal (red lentil)	⅓ cup	70 g	350 g
Water	3½ cups	850 ml	4250 ml
Fresh turmeric root	2 tsp grated fresh root	10 g	50 g
Ginger, fresh	2 tsp grated	10 g	50 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Kashmiri chilli powder (mild)	pinch	0.5 g	2.5 g
Coriander leaves	2 tbsp	8 g	40 g