Published: by Absolutely Recipes, in the Indian recipes category.

Moong Dal Recipe.

Ingredients:

1/2 Cup moong dal (or skinned split green gram)
1 1/2 cups water (same for ip)
tempering ingredients
1 tbsp oil (or ghee or butter)
1 dried red chili (broken & deseeded if required)
1/2 tsp cumin seeds ( jeera)
1/4 tsp mustard seeds (optional)
1 pinch asafoetida (hing) (skip if you don't have)
1 sprig curry leaves or bay leaf (optional)
1 green chilies chopped (deseeded for low heat, optional)
1 tsp garlic fine chopped
1 tsp ginger fine chopped
spice powders
1/2 tsp turmeric
1/4 tsp red chilli powder
1/4 to 1/2 tsp garam masala
other ingredients
1 small onion (1/4 cup chopped)
1 large tomato (1/2 cup chopped, deseeded if required)
1/2 to 3/4 tsp salt (adjust to taste)
1/2 tsp crushed kasuri methi (dry fenugreek leaves) (optional)
1/4 to 3/4 cup water (more or less for consistency)
2 tbsp coriander leaves (cilantro finely chopped)
1 tbsp lemon juice (or 1/2 tsp amchur or dry mango powder) as needed

Recipe Instructions:

Rinse moong dal thrice in a pot or pressure cooker with ample amount of water.
How to cook on stovetop
drain the water completely.
Pour 1 1/2 cups water and cook on a medium heat until soft and completely cooked.
Pressure cooker for 3 to 4 whistles on a medium heat.
If cooking in a instant pot - place the bowl inside the instant pot, secure the lid & cook for 10 mins on a high pressure.
Once the pressure releases, open the lid and check.
Moong dal must be soft cooked.
If you like smooth & creamy dal then mash it well.
Tempering
pour ghee or oil to a hot pan.
Add mustard, cumin & red chili.
Let them pop.
Next add green chilies, ginger garlic & curry leaves.
Fry until a nice flavor comes out.
Then saute onions until transparent.
Next saute tomatoes until soft & mushy.
Add turmeric, salt, garam masala and chilli powder.
Saute for a min until aromatic.
Pour half cup water and bring it to a boil.
Then transfer cooked dal.
Pour more water if needed to bring to a desired consistency.
Dal is usually made to a thick but of pouring consistency.
It turns thick upon cooling.
Stir and cook till it begins to bubble.
Optional - add kasuri methi and amchur if using.
Stir and switch off.
Squeeze in some lemon juice when it cools down a bit.
Serve moong dal with rice, roti or any indian bread.
How to make moong dal in instant pot
press the saute button on your instant pot.
Pour ghee or oil to the inner pot.
Add cumin,mustard, dried red chilli and curry leaves or bay leaf.
When they splutter, add asafoetida (hing), onions and green chilies.
Fry for about 2 mins until the onions turn transparent.
Then add in ginger, garlic, red chili powder, garam masala and turmeric.
Give a quick stir.
Add in tomatoes, salt, rinsed dal and pour 1 1/2 cups water.
Deglaze the inner pot by scrubbing with a spatula to release any bits of food stuck.
Optional - place a trivet and place your rice bowl.
Secure the ip with the lid.
Position the steam release handle to sealing.
Press pressure cook button and set the timer to 10 mins.
When the ip is done, press cancel and switch off.
Wait for the pressure to release naturally for 10 mins.
Release the rest of the pressure manually.
With the help of a spoon, gently move the steam release handle from sealing to venting.
This releases the steam.
Sprinkle kasuri methi over the dal and mash it if you like it smooth.
If the dal is too thick you can pour 1/4 to 1/2 cup hot water and bring it to consistency.
Taste it and add more salt if needed.
Garnish moong dal with coriander leaves and squeeze in lemon juice.

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