Mizo Dal
Veg
Vegan
A simple lentil preparation without South Indian tempering — split lentils (usually toor or masoor) boiled soft with ginger, garlic, dried chilli, and a small amount of oil, producing a thin, clean-tasting dal that reflects the Mizo preference for unmasked, minimal cooking. Eaten alongside rice as part of the daily meal.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | yellow split peas (mung dal) |
| 4 cups | water |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 small | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 | salt to taste |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 handful | coriander leaves, chopped |
Instructions
- 1 Wash the yellow split peas thoroughly under running water.
- 2 In a pot, add the washed split peas and 4 cups of water.
- 3 Bring to a boil, then reduce the heat and let it simmer.
- 4 Add turmeric powder and salt to the simmering dal.
- 5 In a separate pan, heat mustard oil over medium heat.
- 6 Add cumin seeds and let them splutter.
- 7 Add chopped onions, garlic, ginger, and green chilies to the pan.
- 8 Sauté until the onions are golden brown.
- 9 Pour the onion mixture into the simmering dal and stir well.
- 10 Cook until the dal is soft and reaches the desired consistency.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For a smokier flavor, you can add a pinch of smoked paprika.