Green Moong Dal - easy and simple

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 with some chopped onions, coriander, lemon and ghee. It was so delicious. The recipe is on the blog for those looking for happiness.

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 in hot water

1 large onion finely chopped

3 large ripe tomatoes finely chopped or 2 cups tomato puree

2 tsp ginger garlic 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

2 cups of chopped greens - Optional (Spinach, Rocket, Kale, or Swiss Chard) washed and chopped

2 tsp Turmeric

1 tsp red chilli powder

2 tsp coriander powder

2 tsp cumin powder

Salt to taste

1 tsp Cumin seeds

For the Tempering (optional)

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

Method:

Instant Pot method:

Wash the soaked dal in fresh water. Drain and keep aside

Heat the vegetable oil in the IP or pressure cooker and add cumin seeds and ginger garlic paste. If using an Instant Pot, which I cooked in it, use the ‘Sauté’ mode.

Add the onions and cook till they caramalise.

Now add the tomato puree or chopped tomatoes, salt and cook till the tomatoes are mushy.

Mix a tbsp of water in the yogurt and add all the dry spices before adding it to the IP, mixing well.

Add the dal without any water and let it coat in the masala for a few 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 2 to 3 cups of water, enough to cover the dal, and some more for it to pressure cook. Close the lid of the pressure cooker and let it cook on a medium flame for 30 minutes or in the Instant Pot for 45 minutes.

In a Pot on the gas:

Put the soaked dal in a saucepan with 3 cups of water, salt, 1/2 tsp of Soda Bicarb and boil till it is almost done.

Heat the vegetable oil in the pan and add cumin seeds and ginger garlic paste.

Add the onions and cook till they caramalise.

Now add the tomato puree or chopped tomatoes, salt and cook till the tomatoes are mushy.

Mix a tbsp of water in the yogurt and add all the dry spices before adding it to the IP, mixing well.

If using any greens, add them now and mix well.

Pour this mixture in the boiled dal, adjust the seasoning if needed and let it boil gently for 10 - 15 minutes.

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.

Enjoy.