moong dal recipe

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 are delicious, healthy and protein rich dishes made from hulled and split mung beans or yellow moong dal. Here I share two different recipes that include these tasty lentils - Moong Dal Tadka and Moong Dal Fry.

Moong Dal Recipe | Moong Dal Fry and Tadka

moong dal ((split and hulled mung lentils))

onions

tomatoes (or 1 medium-sized)

ginger

red chili powder (or ¼ teaspoon cayenne pepper

turmeric powder ((ground turmeric))

water (for pressure cooking)

salt (as required)

cumin seeds

garlic

¼ Garam Masala

asafoetida ((hing), optional)

moong dal ((split yellow mung lentils))

water (,

turmeric powder

water ( -

butter

onions (or 1 medium-sized onion)

ginger (- finely chopped)

garlic (- small to medium, finely chopped)

green chili (- slit

dry red chili (- seeds removed)

tomatoes (or 1 medium-sized tomato)

red chili powder (or cayenne pepper)

¼ teaspoon Garam Masala

½ teaspoon dried fenugreek leaves ((kasuri methi), crushed)

coriander leaves

lemon juice (or as needed, optional)

coriander leaves (- for garnish)

First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.

Adding Ingredients in the Pressure Cooker

In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.

Pressure Cooked Moong Lentils

Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.

Getting the consistency right of the Moong Dal

If the dal looks thick, then add some water and simmer for 1-2 minutes.

Adding salt

Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.

Tempering or frying the spices for tadka

In a small pan, heat oil or ghee or butter. First fry the cumin seeds.

Frying garlic and green chillies to the hot oil

Next add the garlic and green chili and fry for some seconds. Don&#039;t brown the garlic. Switch off the flame.

Adding more spices to the tadka

Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don&#039;t get burned.

Adding tempering ingredients to cooked moong dal

Quickly stir and immediately pour the tempering mixture in the dal.

Mixing

Stir the dal and serve hot moong dal with steamed rice or chapatis.

Serving Moong Dal Tadka

The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.

Making Moong Dal Tadka - Recipe 1

Pick and rinse the mung lentils first for a few times in water.

Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.

Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.

Heat oil along with the butter on a low heat. Crackle the cumin seeds first.

Add onions and fry till light brown.Now add the ginger, garlic, green chilies &amp; dry red chili. Sauté for half a minute.

Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.

Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.

Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.

If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

Making Moong Dal Fry - Recipe 2

https://content.jwplatform.com/videos/XtSx8PkC.mp4

This healthy and savory Moong dal recipe or Moong dal tadka is made with yellow mung lentils cooked with onion, tomatoes, ginger and then tempered with cumin, garlic, green chili and some ground spices.

Moong Dal

This is an easy Moong Dal or Yellow Lentil recipe for everyday cooking! This is an easy recipe with few ingredients, no onion, no garlic, and yet so flavorful!

Everyday Moong Dal recipe without pressure cooker

Moong Dal (yellow lentil)...1/2 cup

Tomatoes (chopped)...1/2 cup

Coriander leaves... 1/2 cup

Ginger (roughly chopped)...1x1 inch piece

Green chillies...2

Cumin seeds...1/2 tsp.

lime juice...1 tbsp.

Powdered black pepper...1/2 tsp.

Ghee...1 tsp.

Salt...to taste

Rinse the moong dal or yellow lentil thoroughly and add it to a pot

Add 3 cups of water

Add half a teaspoon of salt

Give it a stir and bring it up to a boil

Remove any white form that forms

Now set the heat to low and place the lid on

Cook till the lentils soften. This should take approximately 10 to 12 minutes

To a grinder jar add green chilies, ginger and coriander leaves

Grind to a coarse paste

Set a pan on medium heat and add approximately 1 tablespoon of oil

Add cumin seeds

Once the cumin seeds start to splutter add asafoetida or hing

Add chopped tomatoes, salt to taste and stir fry the tomatoes for approximately one minute

Add in the ginger-coriander-chilli paste and stirfry for one minute

Add in the boiled lentils

Add in fresh lime juice and powdered black pepper

Give it a stir, place the lid on and let it cook for two minutes

Add ghee and more salt if required

Moong Dal is a simple Indian dal made with dhuli moong dal (split petite yellow lentils). Tempered with mustard, cumin seeds, garlic &amp; curry leaves this dal is comforting, vegan and makes a wholesome dish. It can also be easily made gluten free.

Moong Dal Tadka

water (24 oz)

tomato (chopped)

red chili powder (or to taste)

salt (or adjust to taste)

oil (15 ml,

mustard seeds

hing (asafoetida)

red chilies

curry leaves

lemon (juice of)

chopped cilantro

Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.

Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release. If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

Once the pressure is released, open the lid give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.

Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.

Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.

Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro. Serve moong dal over rice or grain of choice for a hearty meal.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574297786/yysab50bketjmni62fxs.mp4

Simple and comforting Moong Dal Tadka. This is one of the simplest Indian dals made with split petite yellow lentils. A tempering (tadka) of cumin seeds, mustard seeds, asafoetida and curry leaves makes this a flavorful & comforting dish!

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