Moong Dal

Ingredients:

• 1 cup Moong Dal (Yellow Split Lentils) – Important: Ensure it’s thoroughly rinsed.
• 3 cups Water
• 1 tablespoon Ghee or Vegetable Oil
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1-2 Green Chilies, slit lengthwise (adjust to your spice preference)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• ½ teaspoon Coriander Powder
• ½ teaspoon Cumin Seeds
• 1/2 teaspoon Asafoetida (Hing – optional, but adds a fantastic depth of flavor)
• Salt to taste
• Fresh Cilantro Leaves, chopped (for garnish)

Method:

1. Rinse the Dal: Thoroughly rinse the moong dal under cold water for at least 5-7 minutes, until the water runs clear. This removes excess starch and helps prevent stickiness.

2. Sauté Aromatics in Instant Pot (Tadka Prep): Turn on your Instant Pot to Sauté mode. Add ghee/oil. Once hot, add cumin seeds and let them splutter for 30 seconds. Add asafoetida (hing) and immediately add the chopped onion. Sauté until golden brown. Add chopped tomato, minced garlic and grated ginger; sauté for another minute until fragrant.

3. Add the rinsed moong dal, turmeric powder, red chili powder, coriander powder, and salt. Pour in the water.

4. Pressure Cook: Secure the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select Manual/Pressure Cook for 8 minutes on High Pressure.

5. Natural Pressure Release (NPR): Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. After this, carefully quick-release any remaining pressure manually. Be cautious of steam!

6. Open the lid and Stir in chopped cilantro leaves for garnish.

Tips & Variations:

• Consistency: For a creamier dal, you can add 1/2 cup of water and simmer on Sauté mode for 5 minutes after pressure cooking.
• Lemon Juice: A squeeze of fresh lemon juice at the end brightens up the flavors beautifully.