The most cultural and spiritually talented soul in the oiling world is back to share her INCREDIBLE Dhal recipe with us. Wildly delicious aroma filled the air, when I first entered her home, and then I got to indulge in this delectable traditional Indian dish. Mind blowing. I could live on it. Jiva-Apoha’s Angela Shore presents her Moong Yellow Dal Recipe.
A | I usually stock up from Kalustyan's in Little India NYC—my favorite go-to place for our Indian cooking goods—though I look forward to Little India in Cerritos CA, excited to go!
MOONG YELLOW DHAL
1 c dried yellow split pea
1 tbls Ghee
2 tsp of virgin olive oil
½ cup of chopped red onion
Pint of sliced cherry tomatoes - array of red, yellow, orange (lots of anti-oxidants from the juice)
1 tsp Turmeric
1 tsp Curry
1 tsp Cumin (ground or seed)
Black/Pink Salt (I mix Hawaiian and Himalayan)
PROCESS | Soak dried yellow split pea for 4 hours, drain and rinse quickly with cool water. Saute together in medium large deep pan, until golden, your ghee, olive oil, chopped red onion, cherry tomatoes, turmeric, curry, cumin, black/pink salt. Then add your Dal, cover with 2" of water, bring to boil, stir, cook on med for 20 min. Reduce heat to low. Add water if Dal is too thick and cook for another for 10-15 minute, until soft. Here is a good time to add more seasoning to taste.
(I love dark greens so I choose Tuscan Kale)
1 full chopped bunch, rinse thoroughly
1 cup of chopped thin sliced carrots
1 medium size of diced fresh ginger
1 whole lemon
PROCESS| Sauté with 1 teaspoon of olive oil or drizzle to liking. Cooked until golden and carrots soften a little. Add Kale. 1 whole lemon to squeeze over greens (leave the lemon seeds out). Stir and cover for about 5 minutes on med. Do not over cook to keep greens in their full color. I usually serve next to Dal or on top—if using a bowl. Fresh chopped basil, cilantro and mint to sprinkle on top when serving