Moong dal is a simple, delicious &amp; healthy Indian lentil side made with skinned mung lentils &amp; spices. This recipe will give you a very flavorful dish that you can serve with plain rice, roti or with any flat breads. Instructions for instant pot and stove top included.

Moong dal recipe (Stovetop & instant pot)

moong dal ((or skinned split green gram))

water ((same

oil ((or ghee

red chili ((optional, broken))

cumin seeds ((jeera))

mustard seeds ((optional))

asafoetida ((hing) (skip if you don't have))

curry leaves (or bay leaf (optional))

green chilies (chopped (use as needed))

ginger garlic (chopped

turmeric

red chilli powder ((optional))

¼ teaspoon garam masala ((optional))

onion

tomato

salt ((or

½ teaspoon crushed kasuri methi ((dry fenugreek leaves) (optional))

water ((more

coriander leaves ((cilantro finely chopped))

lemon juice ((or ½ tsp amchur

Rinse moong dal thrice in a pot or pressure cooker with ample amount of water.&nbsp;

Drain the water completely. Pour 1½ cups water and cook on a medium heat until soft. 

Pressure cooker for 2 to 3 whistles. If cooking in a instant pot - Place the bowl inside the instant pot, secure the lid &amp; 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 &amp; creamy dal then mash it well.

How to cook on Stovetop

Pour ghee or oil to a hot pan. Add mustard, cumin &amp; red chili. Let them pop.

Next add green chilies, ginger garlic &amp; curry leaves.&nbsp;Fry until a nice flavor comes out.&nbsp;

Then saute onions until transparent. Next saute tomatoes until soft &amp; mushy.

Add turmeric, salt, garam masala (optional) and chilli powder (optional). 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.

Tempering

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 1½ 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 ¼ to ½ 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.

How to make moong dal in Instant pot

moong dal recipe (stovetop & instant pot)

Prep Time: 2 minutes

Cook Time: 28 minutes

Total: 30 minutes

Servings: 3

Cost: $19.73 /serving

Author : Swasthi

Ingredients

Instructions

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