Step 1

Wash your lentils thoroughly until the water is no longer cloudy. Drain well.

Step 2

In a Dutch oven or soup pot, add lentils along with 4 cups of water.

Step 3

Bring the mixture to a boil, then lower the heat to a gentle simmer.

Step 4

Place the lid slightly ajar, and cook for 25-30 minutes or until the lentils are soft and mushy. You might need to skim off the foam that rises to the top if it prevents you from observing the cooking lentils.

Step 5

Place lentils along with 3 cups of water into the inner pot.

Step 6

Cook at high pressure for 10 minutes. Let the pressure release naturally for around 10 minutes, then quickly release the remaining pressure.

Step 7

Give the cooked lentils a quick stir, and it is ready to be used.

Step 8

In a cast iron skillet or non-stick pan, heat a tablespoon of oil over medium heat.

Step 9

Once oil is heated, add cumin seed and fry until they start to pop and sizzle. Then, add onion and saute until translucent, about 2-3 minutes.

Step 10

Stir in garlic and ginger. Fry until fragrant, around 1 minute.

Step 11

Add green and dried chilies next and fry for 1-2 minutes.

Step 12

Now, add ground spices and fry for another minute.

Step 13

Lastly, add tomato to the pan and cook until soft, about 4-5 minutes.

Step 14

Stir tadka into lentils, then add lemon juice and salt. Your moong masoor dal is ready to be served.