Purée de Lentilles Dal Épicée
Lentilles moong fondantes mijotées avec carotte et curcuma, relevées d'un soupçon de cumin doré. Un plat doux et riche en fer pour bébés et petits.
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Étapes
Rinse the lentils
Rinse the moong dal in a bowl under running water, swirling with your fingers and changing the water a few times, until it runs almost clear. This washes off the surface starch so the dal cooks up smooth and doesn't foam over the pot.
✅ C'est prêt quand : Water runs almost clear
Simmer with carrot
Put the rinsed dal, 600 ml water, grated carrot and turmeric in a small pot and bring to a boil. Skim off any foam, then lower the heat, partially cover (leave the lid ajar) and simmer for 18–20 minutes, until the lentils are completely soft and falling apart when pressed between two fingers.
✅ C'est prêt quand : Lentils are completely soft and fall apart when pressed between two fingers
Mash or blend
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Toast the cumin
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Combine and finish
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Serve with a smile
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Store for later
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Rinse the lentils
Rinse the moong dal in a bowl under running water, swirling with your fingers and changing the water a few times, until it runs almost clear. This washes off the surface starch so the dal cooks up smooth and doesn't foam over the pot.
✅ C'est prêt quand : Water runs almost clear
Simmer with carrot
Put the rinsed dal, 600 ml water, grated carrot and turmeric in a small pot and bring to a boil. Skim off any foam, then lower the heat, partially cover (leave the lid ajar) and simmer for 18–20 minutes, until the lentils are completely soft and falling apart when pressed between two fingers.
✅ C'est prêt quand : Lentils are completely soft and fall apart when pressed between two fingers
Mash or blend
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Toast the cumin
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Combine and finish
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Serve with a smile
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Store for later
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The Story Behind the Dish
Moong dal has long been considered one of the gentlest foods in Indian kitchens, prized in Ayurvedic cooking for being light, easy to digest and nourishing. Split and hulled, the yellow lentil cooks down quickly into a soft, mild puree, which made it a natural choice for weaning babies long before packaged baby food existed.
Across Indian households today, a simple dal like this is often one of the very first proper meals offered to a baby, usually before any chilli or heavy spice is added to a child's food.
⭐ Why It's Famous
It's deeply trusted by Indian parents and grandparents alike as gentle, protein- and iron-rich first food, and the tempering of cumin in ghee is the same technique used in grown-up dal, just scaled back for little mouths.
💡 Fun Fact
Moong dal is one of the few lentils that doesn't need soaking overnight to cook soft and fast, which is part of why it became the everyday baby food of choice in Indian kitchens.
All over India
20.59°N, 78.96°E
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