Spring Blossom Dal
This is a simple and flavorful dal recipe that is perfect for a quick and easy weeknight meal. The moong dal is cooked in a flavorful broth made with coconut oil, cumin, coriander, turmeric, and red chili powder. The dish is then finished with a colorful array of diced green bell pepper, red bell pepper, and snap peas.
Dal is a staple dish in many Indian households. It is a simple dish made with lentils, spices, and water. Dal can be made with a variety of different lentils, but moong dal is a particularly good choice for this recipe because it cooks quickly and has a mild flavor. This recipe for Spring Blossom Dal is a variation on the traditional dal recipe. It is made with a flavorful broth made with coconut oil, cumin, coriander, turmeric, and red chili powder. The dish is then finished with a colorful array of diced green bell pepper, red bell pepper, and snap peas.
Spring Blossom Dal Spring Blossom Dal Spring Blossom Dal Spring Blossom Dal
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup moong dal (yellow lentils)
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup snap peas, trimmed
Instructions
  1. Rinse the lentils under cold water until the water runs clear.
  2. In a medium saucepan, combine the lentils and water.
  3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until lentils are tender and most of liquid is absorbed, about 15-20 minutes.
  4. While the lentils are cooking, heat the coconut oil in a small skillet over medium heat.
  5. Add the cumin and coriander seeds and cook until fragrant, about 30 seconds.
  6. Add the turmeric, chili powder, bell peppers and snap peas and cook until softened, about 5 minutes.
  7. Add the vegetable mixture to the lentils and cook for an additional 5 minutes, or until heated through.
  8. Serve hot.
Why It Works
  • The use of coconut oil in the broth gives the dal a rich and flavorful taste.
  • The combination of cumin, coriander, turmeric, and red chili powder creates a complex and flavorful spice blend.
  • The addition of diced green bell pepper, red bell pepper, and snap peas adds a colorful and crunchy texture to the dish.