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Simple yet deeply flavorful, Majjiga Pulusu is a classic Indian lentil dish loaded with plant-based protein and fiber. This vegetarian staple supports DASH diet, lower cholesterol, and wholesome family eating.
Rinse the toor dal thoroughly, then boil it in 2 cups of water over medium heat until completely soft, about 20–25 minutes.
In a separate bowl, whisk the yogurt until smooth and combine with turmeric powder and a pinch of salt.
Add diced onions, carrots, and sliced okra to the cooked dal. Simmer gently for 5–6 minutes on medium-low heat to soften vegetables without breaking them.
Reduce the stovetop to low heat. Pour in the yogurt mixture, stirring constantly to prevent curdling; do not allow the mixture to boil.
In a small pan, heat oil on medium. Add mustard seeds, cumin seeds, broken dried red chilies, minced ginger, and curry leaves. Once the seeds crackle, pour this tempering into the pulusu and mix gently. Simmer on low for 2 more minutes and serve warm.
