DRY MOONG DAL

Course: Dal/Legumes – Mains

Preparation time: 20 minutes

Cooking time: 15 minutes

Total Time: 35 minutes

Serve: 6

Ingredients:

To pressure cook

• 1 cup moong dhuli, app 200 g. It is also known as split petite yellow lentils
• ¼  cups of water
• ¾  tsp rock salt, more can be added as per taste
• ¼ tsp haldi (turmeric)
• 1 tbsp ghee or any oil of your choice to make it vegan

Masala or tadka for dal:

• 1 tbsp ghee or any oil of your choice
• 1 tsp of cumin seeds
• ½ tsp of mustard seeds
• 1 small onion, 1”ginger, 3 cloves of garlic cut into thin pieces
  • 1 medium size tomato cut into small pieces
• 1 tsp tomato puree
• 1 green or red chili, cut into small pieces ( optional)
• ½ tsp of garam masala
• Few strings of coriander, cut coarsely

Method:

1. Wash and rinse dal. Dal should be rinsed 3 to 4 times.
2. Add dal, water, ghee, salt and haldi in the pressure cooker.
3. Put the pressure cooker on high heat and cook for only two whistles. Let it release naturally.
4. In the meantime, start preparing tadka.To make tadka, take a frying pan and keep on medium heat. Put ghee in the pan. As soon as it becomes a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic. Stir for a couple of minutes, then  add tomato and stir for another 2 to 3 minutes. Add tomato puree and chili. Go on stirring for another minute.
5. Mix the tadka to the dal and combine it slowly so that the dal is not mashed. 
6. Sprinkle garam masala on the top and leave it covered so that the aroma is retained.
7. Garnish with coriander leaves before serving

Special Notes:

1. Serve with  plain rice, jeera rice or chapatis and enjoy.
2. Oil can be used to make the recipe vegan.