Dahi vaali Daal just means daal with yogurt. If you came in late, I am blogging about #30daysofdaal in June. The idea is to showcase the wide variety of daal recipes Indian food has to offer.

This Dahi Daal or yogurt based daal is a case in point for how simple Indian food can be. The general impression is that cooking Indian food requires a ton of ingredients and a whole lot of time. Well, that may be true in some cases. But there are ways to cook simple recipes with fewer ingredients that are high on taste and flavor, not to mention nutrition.

Moong Daal or Mung Dal is easy to digest and also cooks very fast. It does not require a pressure cooker to cook. There have been many times when I have been sans pressure cooker in life. The moong daal always came through for me at such times.

In India, Moong ki Daal is generally supposed to be ‘patient food’ because it is fed to convalescents. So I guess it is our version of chicken soup. But treat it with some spices and condiments and it will give you the same results as any other daal.

Dahi Vaali Daal is a great way of adding more protein to the dish, and also calcium. In short, all the benefits of dairy. The yogurt adds a sour touch and lends a creamy texture. It also takes away the slightly strong taste of the daal itself.

Just like the Daal Tadka and the Tomato Daal I blogged about earlier, this one uses very few ingredients. As you cook with lesser ingredients, you begin to savor the taste of the individual ingredients. Try it and you will know what I mean.

This yogurt based daal makes a very quick high protein soup or stew for vegetarians. It can of course be enjoyed with rice in the traditional ‘daal-rice’ form. But eating a bowlful of this will fill you up without adding too many carbs to your diet.

 

Dahi Vaali Daal – Moong Daal with Yogurt Recipe

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Try this simple moong daal recipe today and enter slurrrp heaven!