Yeshi’s Dal

Name: Yeshi’s Dal
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 2 tablespoons cooking oil; 300 g (1⅓ cups) mung dal; 2 large garlic cloves, thinly sliced; 2 tomatoes, diced; 1½ red onion, thinly sliced; 1½ teaspoon Bassar curry masala (or hot chilli powder); 2 tablespoons salt; 1 teaspoon cumin seeds; 70 g (1½ cups) baby spinach leaves; 1½ teaspoon turmeric

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Some dals are hugely labour intensive and take an age to make. This one is a Taste Tibet crowd favourite, and it’s incredibly easy to reproduce at home. In India, where Yeshi learned to cook this dish, everybody has their favourite dal, and mung dal is his. It is light, cooks fast and is easy to digest. It also has many health benefits. According to Ayurvedic medicine, it has a calming and grounding effect on bo