In the world of Dals, Green Moong Dal sometimes gets a tad overlooked. Made usually and not so well only in homes, you will hardly ever find it etched on the menu cards of any restaurant. I believe one reason for it could be that a well-cooked moong dal needs some time. This is strange because you will easily find ‘Dal Makhani.’, which is made with whole black Urad dal and is also time-consuming to cook.
I prefer it over all other dals because it is more flavorsome and has some excellent health benefits. It is high in protein, rich in B complex, and is rich in dietary fiber. Also, it is so versatile because one can make so many things with it – Soup, Dosa, a filler for a sandwich (I use this Dal to make my favourite Dal sandwich, which you often see in my stories). You can have it with rice or hot rotis drizzled with Ghee Or have it like Soup on its own.
You can also add your favourite greens like Spinach, Swiss Chard, Kale, or Rocket in this dal for an equally delicious version.
I served it with Jeera Rice, and it made us very happy. The recipe is on the blog for those looking for happiness. Meanwhile, this pic is taken by the fabulous, styled by and
I hope you enjoy making it.
Ingredients - Cooking time 1 hour, Serves 8
2 cups whole Green Moong dal soaked overnight or atleast for 8 hours. If you forget to soak the dal overnight, I still recommend soaking it for atleast an hour
3 large rice tomatoes finely chopped
2 green chilies finely chopped
2 tsp ginger paste
½ cup yogurt at room temperature (for a vegan version, you can skip the yogurt or you can use coconut yogurt)
1 tbsp vegetable oil
1 tbsp mustard oil (optional but helps cook the dal well and adds a delicious tang
3 cloves of Garlic, sliced thinly
2 cups of chopped greens (Spinach, Rocket, Kale, or Swiss Chard) washed and chopped
2 tsp Turmeric
Salt to taste
1 tsp Cumin seeds
For the Tempering
1 tbsp Ghee (for a vegan version, use vegetable oil)
2 tsp Red chili powder
2 cloves of Garlic finely sliced
For the Garnish
Freshly chopped Coriander (If adding greens in the dal, skip the coriander)
1 tbsp Ghee, because why not
2 tsp Amchur (Dry Mango powder) or Juice of a Lemon
Wash the soaked dal in freshwater. Drain and keep aside
Heat the vegetable oil in the pressure cooker and add cumin seeds and ginger paste. If using an Instant Pot, which I cooked in it, use the ‘Sauté’ mode.
Add the tomatoes & green chilies and cook till the tomatoes are mushy. Now add the turmeric & salt and mix well for a few seconds.
Mix a tbsp of water in the yogurt and add it to the cooker, mixing well. Add the dal without any water and let it coat in the masala for at least 10 minutes, occasionally stirring, so it doesn’t burn or stick to the pressure cooker.
If using any greens, add them now and mix well.
I add at least 4 to 5 cups of water, enough to cover the dal, and some more for it to pressure cook. Drizzle the Mustard oil on top, close the lid of the pressure cooker and let it cook on a medium flame for 30 minutes.
In the Instant Pot, I cook it for 1 hour. Open the lid after the pressure is released and give it a mix.
For the tempering heat Ghee in another pan, add the garlic cloves and let them brown slightly; add the red chili powder and pour over the dal.
Garnish with Coriander, Ghee, and Amchur powder and serve it hot with rice or roti.