Yellow Moong Split Lentils or Masoor Dal (pink Split Lentils) are seasoned with condiments and spices in Ghee. A very staple preparation of the lentil in the North India is high in protein and light to the stomach as well.

New born babies as old as 6 months are given a diluted version of this dal as a starter food and smaller children eat the staple "Dal Chawal" as an important part of their growing diet. (Chawal - Rice).

Serve this dal with any vegetable preparation and some hot phulka's or savor it with some hot rice as well.

Ingredients

3/4 cup Yellow split moong dal or masoor dal 
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 slit green chilli
1 bay leaf
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped coriander leaves
1 tablespoon ghee
Salt to taste

Method

Cook the dal along with turmeric powder and salt in a heavy bottomed sauce pan by boiling it in 2 cups of water for 30 minutes or until cooked on low heat. Alternatively pressure cook the dal using the pressure cooker method. Take care to make sure the dal does not become too mushy.

Heat ghee in sauce pan, add the cumin seeds, green chillies, bay leaf and allow them to crackle.

Add the cooked dal and stir gently into the seasoning (tadka). Add 1 cup of water (gauge what is the level of thickness you like in your dal and appropriately add less or more water) and allow it to come to a boil

Now turn of heat, add the lemon juice and garnish with coriander leaves.

Serve it hot with rice or phulka's, along with your choice of vegetables.