Equipment
- 1 Instant Pot / Pressure Cooker
- 2 Heavy Bottom Pan
Ingredients
To Boil The Green Moong Lentils
- ½ Cup Lentils
- 1 Cup Water
- 1 Teaspoon Salt
To Make the Green Moong Dal
- 2 Tablespoons Oil
- 1 Dried Red Chili
- 1 Bay Leaf
- 1 Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ⅛ Teaspoon Asafetida
- 2 Teaspoons Ginger Garlic and Green Chili Minced. 3 cloves garlic + ½ inch ginger + 1 Green Chili.
- ⅓ Cup Onions Finely Chopped
- ½ Cup Tomatoes Finely Chopped
- 1 Teaspoon Kashmiri Red Chili Powder
- 1 Teaspoon Coriander Powder
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt
- 2 Teaspoons Jaggery Powder
- 1 Tablespoon Kasuri Methi crushed
- 2 Tablespoons Cilantro Finely chopped
- 1 Tablespoon Lime Juice
For Garlic Tempering
- 2 Teaspoons Ghee
- ¼ Teaspoon Cumin Seeds
- 2 Cloves Garlic Large, thinly sliced
- ¼ Teaspoon Kashmiri Red Chili Powder
Instructions
To Cook The Green Moong Lentils
- For green moong lentils, I start with soaking them in hot water for 2-3 hours. I then, drain the water from the soaked lentils. and add it to my instant pot inner pot. I add 1 cup of water and 1 teaspoon of salt.
- On this, place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water, and cover the rice with a metal lid.
- close the instant pot lid securely. Pressure cook my green moong lentils, and rice for 12 minutes on high pressure.
- Once the Instant Pot beeps, when the cooking is done, let the pressure release naturally for 5 minutes.
- Then do a quick pressure release.
- Carefully take the rice hot, using mittens, or pair of tongs.
- Then, stir the green moong lentils.
To Make the Stovetop
- In a heavy bottom pot, add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
- Once the mustard seeds, start to crackle, and minced ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
- Cook the onions until they are dark golden and the oil starts to separate.
- Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
- Now add the jaggery powder. Skip it if you don't wish to add the jaggery powder
- Add the cooked green moong lentils to the pot. and mix it well.
- Add water to adjust the consistency as per your preference. I make the dal a little runnier if I am eating it with rice. If I am eating it with Rotis, I add just a splash of water, to keep the texture of the dal thicker and creamier.
- Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
- Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
To Make this Recipe using Instant Pot
- Start the instant pot on Saute mode for 30 minutes.
- In the inner pot of the instant pot add oil. Add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
- Once the mustard seeds, start to crackle, and mince ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
- Cook the onions until they are dark golden and the oil starts to separate.
- Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala, jaggery powder (skip jaggery if you don't want to add it) and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
- To this add soaked and drained green moong lentils
- Add 1 cup of water. Mix it well.
- On this I place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water and cover the rice with a metal lid.
- Press Cancel. Close the instant pot lid, and secure the valve to the seal position
- Now Press Pressure Cook, manually adjust the time to 12 minutes, and pressure cook on high pressure.
- Once the instant pot beeps to notify that the cooking time is done. Let the pressure release naturally for 5 minutes. Then do a quick pressure release.
- With a pair of mittens or tongs, carefully take the rice out, and place the container on a hot plate.
- Stir the cooked green moong lentils, and add water, to adjust the consistency if needed.
- Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
- Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
Notes
- Skip adding asafetida to make it gluten-free, or add gluten-free asafetida.
- Use oil/ vegan ghee instead of ghee to make this recipe vegan.
- If you don't have time to soak the green moong lentils, pressure cook them in the instant pot for 20 minutes on high pressure, let the pressure release naturally.
- Soaking these green moong lentils for 2-3 hours, and pressure cooking them for 12 minutes results in creamy lentils.
Nutrition
Serving: 1Serving | Calories: 193kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 1.194mg | Potassium: 379mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1.26IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 3mg