Moong Dal Recipe

Method9 steps · about 30 min

1. 1

   Step 1: Rinse the half cup yellow moong dal in separate water and drain. Then soak in the measured 1¾ cups cooking water while preparing the other ingredients; retain this soak water for 4. For the ordinary-pot route only, use two cups boiling-hot soak water and soak thirty minutes before cooking.

   Uses ½ cup moong dal · one retained soak/cooking water: 1¾ cup pressure/IP or 2 cup ordinary pot · rinsing water; drain and discard

   
2. 2

   Step 2: Heat oil (1 tbsp) in a cooker or pot and add cumin seeds (½ tsp). When the seeds splutter, add ginger (1 tsp), green chilies and 4 to 5 curry leaves. Fry until aromatic for about a minute and add onions (¼ cup) if using. Saute until transparent for 2 to 3 mins.

   Uses ¼ cup onion · 1 tbsp oil · ½ tsp cumin seeds · 1 tsp ginger · 1 green chili · base 4–5 curry leaves only if bay omitted · one bay leaf only if base curry leaves omitted

3. 3

   Step 3: Add tomatoes (½ cup) and salt (to taste). Saute for 1 to 2 mins. Stir in turmeric (⅛ tsp), red chilli powder and garam masala (½ tsp). To bring out the flavors, optionally saute for 1 to 2 mins.

   Uses ½ cup tomato · ⅛ tsp turmeric · ¼ tsp Kashmiri red chili powder · ½ tsp garam masala · initial salt to taste in the base 3; unmeasured · same main oil/aromatics

4. 4

   Step 4: Add the soaked dal with its retained cooking water from step 1 to the cooked tomato-spice base, then deglaze. Choose one route: stovetop pressure to four or five whistles over medium heat, then natural pressure release; Instant Pot on Sauté for steps 2–3, then seal and pressure-cook HIGH for 10 minutes followed by natural pressure release; or ordinary pot, bringing to a boil then simmering uncovered about 25 minutes until fully soft. For the pot route, stir every 6–7 minutes and add separate extra hot water only if needed.

   Instant Pot moong dal only · 10 minUses extra hot ordinary-pot water only if needed · same base not new tomato · same chosen 1¾ pressure/IP or 2 cup ordinary-pot water, not fresh dry dal

5. 5

   Step 5: Open pressure equipment only when its pressure has dropped fully. Mash the same cooked dal if desired. Add optional kasuri methi (1 tsp) and either half teaspoon amchur or reserve the separate tablespoon lemon for 9, not both. Taste for extra salt. If too thick, add only the separate quarter cup boiling consistency water and simmer briefly.

   Uses 1 tsp kasuri methi · optional half tsp amchur only if lemon at service omitted · extra salt only to taste cooked dal · 0.25 cup water · same batch, pressure fully dropped if applicable

6. 6

   Step 6: The same base dal is ready. Serve without extra tempering, or choose the whole optional 7–8 tempering route before 9.

   Uses same fully seasoned batch ready without optional extra tempering

7. 7

   Step 7: only if choosing additional tempering: heat its separate tablespoon ghee (1 tbsp) or oil/butter. Add its crushed garlic (2–3 clove) and dried chili; fry aromatic without overbrowning.

   Uses 1 tbsp ghee · 2–3 clove garlic · 1 dried red chili

8. 8

   Step 8: For that same optional tempering, lower heat and add only its mustard, half teaspoon cumin and 6–8 curry leaves. Turn off and add its quarter teaspoon chili powder and optional hing; keep base-stage spice stocks separate.

   Uses ¼ tsp mustard seeds · ½ tsp cumin seeds · 6–8 curry leaves · ⅛ tsp asafoetida · ¼ tsp red chili powder · only if additional tempering route chosen

9. 9

   Step 9: Finish the same base dal from 6. If optional tempering 7–8 was chosen, pour only that finished fat/spices over it and mix. Cool slightly and add the separate tablespoon lemon only if amchur omitted, plus optional chopped coriander. Serve.

   Uses one tbsp lemon only if amchur omitted · chopped coriander, optional garnish · only if additional tempering chosen, same fat/spices · same cooked lentils, not a fresh raw half cup