Ginger Lime Dal
Ginger Lime Dal
Course: Main
Cuisine: Indian
Author: Vaishali Honawar
  • 3/4 cup moong dal , cooked until soft
  • 1 tbsp grated ginger
  • 2 green chilies , slit
  • 1/2 tsp turmeric
  • Juice of 1/2 lime (can substitute with lemon)
  • 1 tsp mustard seeds
  • 3/4 tbsp canola oil
  • Salt to taste
  1. Heat the oil and add the mustard seeds. When they sputter, add the green chilies.
  2. Stir for a few seconds, then add the ginger and stir again for about a minute. Do so on medium heat so the ginger doesn't burn.
  3. Add the turmeric. Stir in.
  4. Add the moong dal and salt to taste.
  5. Let the dal cook for another 5 minutes on low heat. Turn off the heat and squeeze in the lime juice.
  6. Serve hot with the beet-barley-brown-rice pilaf.