Morning Breakfast Dal

Name: Morning Breakfast Dal
Ingredients: 1 cup moong dal; 1/2 cup split yellow peas (aka toor dal or split yellow pigeon peas)); 3 1/2 cups water; 3/4 teaspoon tumeric; 3 tablespoons ghee (butter or olive oil can be substituted, but ghee really has the best flavor); 1 small-medium onion, diced; 4 garlic cloves, chopped; 1 1/2 inch knob ginger, minced; 1/2 teaspoon cumin seeds; 1/2 teaspoon Aleppo peppers (I know, not very traditional, but delicious! A slightly lesser amount of regular chili flakes works too); salt and fresh ground Telicherry pepper to taste

11 ingredients

2 steps

Ingredients

1 cup moong dal
1/2 cup split yellow peas (aka toor dal or split yellow pigeon peas))
3 1/2 cups water
3/4 teaspoon tumeric
3 tablespoons ghee (butter or olive oil can be substituted, but ghee really has the best flavor)
1 small-medium onion, diced
4 garlic cloves, chopped
1 1/2 inch knob ginger, minced
1/2 teaspoon cumin seeds
1/2 teaspoon Aleppo peppers (I know, not very traditional, but delicious! A slightly lesser amount of regular chili flakes works too)
salt and fresh ground Telicherry pepper to taste

Directions

1

Place moong dal and toor dal in a medium pot with water and tumeric. Bring to a boil over medium-high heat and cook at a moderate simmer until moong dal has lost its shape and toor dal is very tender. Make sure to stir the pot every once in awhile to make sure the dal isn't sticking to the bottom. If the peas start to look dry (it should become about the consistency of oatmeal), add more water. This should all take ~30 minutes.
2

When peas have reached desired consistency, remove from heat. In a frying pan (I like to use a wok), heat ghee over medium heat until melted. Add onion, garlic and ginger and fry until they begin to soften and just faintly brown. Add cumin and chili and fry another two minutes. Stir into dal and season with salt and pepper.