Masala Moong Dal

Moong dal _1

This Moong dal tastes so unlike the simple and boring version we often resort to when opting for something light to eat or when not in our pink of health. (The bimari wali daal – whines my husband :P)

The ingredient is the same – Yellow moong dal – but made in this style in the pressure cooker, it transforms into a delicious dal that I don’t mind eating bowlfuls of.

It once replaced the maakhni daal in a dinner party I hosted!.

This recipe is made entirely in the pressure cooker with a tempering (tadka) from top. Simple and quick, you can make it in a jiffy when friends or family come visiting.

Serves 2

1. Moong dal (Washed green lentil) – 1 cup

2. Tomato – 1 small, finely chopped

3. Onion – 1 small, finely chopped

4. Ginger paste – 1 tsp

5. Water – 2 cups

6. Garam masala powder – 1 tsp

7. Turmeric powder (Haldi) – 1/4 th tsp

8. Red chilli powder – 1/2 tsp

9. Salt to taste

For the tempering

1. Clarified butter (Ghee) – 2 tbsp

2. Cumin seeds (Jeera seeds) – 1 tsp

3. Asafoetida (Hing) – 1/4th tsp

4. Dried Fenugreek Leaves (Kasori methi)- 1 tbsp

5. Coriander leaves for garnishing

Moong dal _2


1. Wash the dal several times and then drain the water.


2. In a pressure cooker, place the washed dal, chopped tomatoes, onions, ginger paste, water, garam masala powder, turmeric powder (haldi), red chilli powder and salt. Give it a gentle stir to mix the ingredients.


3. Pressure cook for 2 whistles, then lower the heat and continue cooking for 10-15 minutes.


4. Open the cooker and using a wire whisk, beat the dal until everything is roughly blended. Add more water if you feel that the dal has thickened too much. The dal should have a flowing consistency.


5. Heat a pan and highly roast the fenugreek leaves. Do not burn, just roast very lightly just until you get the aroma of fenugreek leaves. Crush the leaves with your fingers and mix into the cooked dal.


6. For the tempering – heat the clarified butter in a tadka pan. Let the ghee turn smokey hot. Now add the cumin seeds (Jeera seeds) and asafoetida (Hing). Pour the tempering into the dal and mix well.


7. Garnish with coriander leaves and serve.

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