Moong Dal
Ingredients
1 cup
Moong dal
(skinless, washed)
¼ cup
Tomatoes
(finely chopped)
1 tsp
Ground coriander/cumin mix
1 tsp
Salt
(or to taste)
½ tsp
Sugar
¼ tsp
Red chili powder
½ tsp
Green chilies
(crushed, or to taste)
½ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
½ tsp
Lemon juice
2 Tbsps
Green onion
(chopped, for garnish)
2 Tbsps
Green fenugreek leaves
(finely chopped, for garnish )
Instructions
1
In a pressure cooker, heat oil on medium for tempering, add dry red chili.
2
As it browns, add the mustard seeds.
3
Once crackled add turmeric and hing then add the moong dal and sauté for 1 minute.
4
Add 1½ cup of water, stir and add seasonings. Mix well.
5
Cover and pressure cook for 2 whistles (5 minutes in IP).
6
Turn heat off and let cool before opening.
7
Add water if needed for desired consistency.
8
Note: in the garnish you can omit fenugreek leaves and add ¼ C chopped spinach.
9
Garnish with green onions and fenugreek leaves and simmer on low heat for 2 minutes.
Tempering
Ingredients
2 Tbsps
Oil
1 whole
Dry red chili
½ tsp
Mustard seeds
¼ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)