Moong Dal

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rinse the yellow lentils. Soak in water for roughly 30 minutes (or according to package instructions). Drain well before using.
Heat ghee over medium heat. Add the 2 garlic cloves and fry for 1-2 minutes until fragrant.
Add the drained lentils and stir well. Pour in roughly 4 cups of water and bring to a boil over medium-high heat.
Skim off the foam that rises. Add asafetida and turmeric, stir well. Reduce heat to medium and cook for 15-20 minutes until the lentils are soft and mostly breaking down.
Puree the lentils with an immersion blender or mash thoroughly with a fork. Mix in roughly 1.5 cups of water (to reach desired consistency), salt, and sugar.
Bring to a boil over medium-high heat and cook for 1 minute.
Serve hot with rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.