Moong Dal Recipe

By Swasthi's Recipes · 35 min

Ingredients

Instructions

1. Rinse the moong dal three times, then soak it in 1¾ to 2 cups of water while you prepare the rest.
2. Heat the oil in a pot and add the cumin seeds. When they splutter, add the ginger, green chilies and 4 to 5 curry leaves, and fry for about a minute. Add the onion, if using, and sauté for 2 to 3 minutes until translucent.
3. Add the tomatoes and salt and sauté for 1 to 2 minutes. Stir in the turmeric, red chilli powder and garam masala, and optionally sauté for 1 to 2 minutes more.
4. Add the dal with its soaking water and mix well, scraping the bottom of the pot. Cover and pressure cook for 4 to 5 whistles on medium heat.
5. When the pressure has dropped, open the lid and stir in the kasuri methi and amchur. Mash the dal a little if you like, then taste and add more salt if needed.
6. For the tempering, heat 1 tablespoon of ghee in a small pan over medium heat and fry the crushed garlic and dried red chilli until the garlic is lightly fried but not browned.
7. Lower the heat, add the mustard seeds, cumin seeds and curry leaves, then turn off the heat and stir in the red chilli powder and hing.
8. Pour the tempering over the dal and mix gently. Once the dal has cooled slightly, squeeze in some lemon juice and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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