This protein packed dal makes a comforting meal and pairs well with rice or any grain of choice. I have all sorts of lentils in my pantry, that’s given since I am an Indian and also because I grew up eating dal every single day of my life.
Although I have so many lentils, I make the usual chana dal, toor, moong dal more often. I think it’s because I grew up eating mostly these dals on a regular basis so that’s what I tend to make.
But these days, I make a conscious effort to cook different lentils and beans each time. I mean there are so many varieties and they are all so amazing so it only makes sense to cook everything on a rotational basis.
Ingredients1 tablespoon oil 15 ml, I used avocado oil
3/4 teaspoon cumin seeds
1 medium onion chopped
1 inch ginger chopped
1 green chili chopped, I used thai chili
2 medium tomatoes chopped
1/4 teaspoon turmeric
1 teaspoon coriander powder
1/2 teaspoon garam masala
3/4 teaspoon salt or to taste
1 cup whole green mung beans sabut moong dal, 210 grams
3 cups water 24 oz
1 tablespoon chopped cilantro plus more to garnish
1/2 lemon juice
2 teaspoons ghee 10 ml
1/4 teaspoon cumin seeds
1/4 teaspoon hing asafoetida
2 large garlic cloves thinly sliced
1/4 teaspoon Kashmiri red chili powder for color (it's not very hot)
Method* Before you start soak the moong dal for 3 to 4 hours in 2 to 3 cups water.
* Press the saute button on the Instant Pot.
* Once it displays hot add the oil and then add the cumin seeds and let them sizzle for few seconds.
* Then add the chopped onion, ginger and green chili and cook for 2 minutes until onions are softened.
* Add the chopped tomatoes and stir and then add the spices- turmeric, coriander powder and garam masala. Also, add the salt and mix everything.
* Drain the water in which the dal was soaked and then add the dal to the Instant Pot.
* Add 3 cups water now and mix.
* Close the Instant Pot with lid and press the manual or pressure cook button. Cook on high pressure for 15 minutes with the pressure valve in the sealing position. This will result in a very soft dal.
* If you don't like the dal to be very soft, then cook for 10 minutes only. If you haven't soaked the dal, then pressure cook for 20 minutes. Let the pressure release naturally.
* Open the lid and give the dal a stir. Add in the chopped cilantro and squeeze in lemon juice.
* For the tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 1/4 teaspoon cumin seeds and let them sizzle and then add hing.
* Add sliced garlic and cook until the garlic starts changing color. Add kashmiri red chili powder, mix with a spoon and then remove pan from heat.
* Pour tadka over dal and serve green moong dal with rice or quinoa.