one-pot dal for Yasmin

6th March 2017


A simple dal we make weekly, served with chapati and alongside a cabbage or okra palya.  A recipe my daughter requested that I write-up so that she can refer to when she moves out later this year.  It is also one of her favourite meal combinations.  We are in the process of learning how to make 6 easy meals which she can prepare herself.  This dal is one of them.

If the thought of making chapati sounds a bit overwhelming – it can be served with a bowl of rice and a crispy salad.  When drizzled with ghee it becomes a deeply soothing, warming, nourishing meal.

The tomatoes can be replaced with any vegetable of choice,  I like the process of stewing them in a voggarane pan before adding in the dal, this way they slightly caramelise, deepening the flavour with the spices.

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~ Evening forage at the end of the day in a blanket of mist.  Silent.


one-pot dal

Preparation – 30 mins

Serves 3 – 4

Inspired by Tara O’brady – Everyday Yellow Dal.

In Ayurveda, it is important to understand the different types of dal/legumes used and their energetic qualities. The most favourable and used most often – whole moong (mung beans); when husked and split becomes split moong. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions.  All other dals are recommended to use in moderation and in small quantities.



1 cup/200g yellow split moong dal

3 cups/750ml water


2 Tbsp ghee

½ tsp black mustard seeds

1½ heaped tsp cumin seeds

1 dried chilli – torn in half

⅛ tsp asafoetida powder

12 fresh curry leaves

⅛ heaped tsp turmeric powder

1 heaped tsp finely chopped ginger

2 medium tomato, chopped into small pieces

1 tsp fine rock salt

a small handful coriander leaves

juice from half a lemon

to serve 

cabbage carrot palya



1.   In a bowl, wash the dal until the water runs clear, drain and refill with 3 cups water – set aside.

2.  Finely chop the tomatoes and measure out the spices for the voggarane – set aside.

prepare the voggarane 

3.  In a medium saucepan over medium heat, add the ghee and mustard seeds; when the seeds turn grey and pop, turn down the heat, add cumin seeds,  chilli and asafoetida – fry for a few seconds, then add curry leaves and turmeric powder, swishing the pan around for the spices to fry evenly.

4.  Add the tomato and ginger, cover and cook for 5 minutes, stirring occasionally – fry until the tomato starts to break up.

5.  Pour in the bowl of dal and water, bring to a rapid simmer, then simmer until the dal is soft and broken down – 20 minutes. Add more water if the dal becomes too dry.

6.   Add salt, jaggery, lemon juice and garnish with fresh coriander.

Serve with chapati, a cabbage or okra palya.


Goodness shared by Stacey

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  • marie-michel

    stacey, so heart warming imagining you and Yasmin cooking together, preparing for her future, going out on her own. so exciting. You are such a sweet mother and I am sure she will be going off with confidence and all the right skills to continue to blossom.

    I made this souo for our Easter gathering today, and everyone enjoyed it. Thank you

    I showed this post to Malaya and she asked: will i meet Yasmin in India next year?

    blessings, Marie-Michel

    • Good Ness

      Dear marie-michel, Please give a big hug to Malaya and thank her for the gorgeous drawings we received in the post – just beautiful. I hope we can all be together soon. Sending love and strength to you Stace

  • Isabel Abreu

    You are poviding your skills to Yasmin and I’m sure she will learn it quick.
    Then she will provide that amazing food to her grandparents! ?

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