Quick dhal can be made with split yellow moong. Not only does it not *have* to be pre-soaked overnight (unless you’d like to reduce phytotoxins), but it has a 20 minute cooking time which results in creamy, buttery tasting dhal. We love to spice it up with a bit of tempered & finely chopped green chili (use the cayenne family for mildness), curry leaves, and a dash of “sambar powder”. Lemon juice heightens the roasted cumin seeds we finish it with.

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