Moong Dal (Mung Dal)

An easy, traditional dal made from split mung beans

Prep: 5 min

Cook: 10 min

Total: 15 min

Servings: 6

Ingredients

1 Tbsp ghee (or oil with high smoke point like canola, grapeseed, peanut)
1 tsp cumin seeds
1 green chili ( cut into half (take out the seeds and veins if you don’t want the heat))
1/8 tsp asafoetida
4 garlic cloves, chopped
1 tsp turmeric
1/2 tsp Kashmiri chili powder (or paprika)
1 tsp ginger (grated)
1 tsp salt (or to taste)
1 medium tomato (chopped (or 1/2 cup canned, diced tomato))
1 cup moong dal
2 cups water
lemon and cilantro for garnish

Rinse the moong dal three to five times until the water runs clear.
Set the Instant Pot on saute and add the ghee or oil. Once the ghee is hot, add the cumin seeds, green chili, asafoetida, garlic, turmeric, chili powder, and ginger. Stir and let cook for about one minute. Be sure to stir constantly or else the ginger will stick.
Add the tomatoes and salt. Let cook for 5 minutes until the tomatoes look a bit jammy (no need cook tomatoes if you are using canned)
Add the moong dal and then the water. Close the Instant Pot lid and turn off sauté mode. Cook on high pressure for 8 minutes. Allow for natural pressure release for 10 minutes before opening the Instant Pot.
Now, using a spoon, mash the cooked dal against the edges for the pot about 15 to 20 times. The moong dal should be well cooked and mash easily.
Now add water to reach the consistency you like. I usually add about ½ to 1 cup of water. Stir. Garnish with cilantro and lemon juice. Serve warm with lemon slices.