Chhutti dal

Name: Chhutti dal
Cuisine: Indian
Ingredients: 200 g (7 oz/1 cup) yellow split mung dal; 2 tablespoons coconut oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; pinch of asafoetida; ¼ teaspoon ground turmeric; ¼ teaspoon ground cumin; ¾ teaspoon ground coriander; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; 400 ml (14 fl oz/1⅔ cups) water

Preparation info

Serves
4
as part of a thali

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

By its very name, this dal or the lentils are separated so you can eat the lentils whole. It is dry, rather than liquid and blended, and is therefore perfectly partnered with Kadhi, the chickpea (gram) flour soup.

Ingredients

200 g (7 oz/1 cup) yellow split mung dal
2

Asia
India
Main course
Gluten-free
Vegan

Method

Soak the yellow split dal in water for 1–2 hours, then drain the water.

Melt the coconut oil in a saucepan and add the mustard and cumin seeds. Let the mustard seeds pop, add the asafoetida and then pour in the lentils.

Stir well, then add the ground turmeric, cumin and coriander as well as the salt. Stir for 2 minutes and then add the measured water. Place the lid on the saucep