Yellow lentils cooked with garlic, ginger and a minimal tempering of Mizo-style seasonings — a lighter, clear version of dal suited to the Mizo preference for simple broth-based preparations.
Ingredients
3/4 cup yellow moong dal or masoor dal
3 cups water
1/2 tsp turmeric
3 garlic cloves — crushed
1 tsp ginger — grated
2 green chillies — slit
For finishing: 1 tbsp oil, 3 garlic cloves thinly sliced and fried until golden
1 tsp soy sauce
Salt to taste
Fresh spring onion and coriander
Method
Wash dal in cold water until clear.
Place dal in a pot with 3 cups water, turmeric, crushed garlic, grated ginger and slit green chillies.
Bring to a boil. Skim foam. Reduce to medium.
Cook uncovered for 20 minutes until dal is completely soft.
Whisk lightly — keep it moderately thin. Season with salt.
For the Mizo-style finishing: heat 1 tbsp oil in a small pan.
Fry sliced garlic for 1 to 2 minutes until golden and crispy.
Pour the fried garlic and oil over the dal. Add soy sauce. Stir.
Garnish with spring onion and coriander. Serve poured over steamed rice.