Secret Restaurant-Style Green Moong Dal

Ingredients

• 1 Tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 1 tsp Cumin Seeds (whole seeds, toasted until brown)
• 1 medium Onion (finely chopped; can substitute 2 Tbsp onion paste)
• 2 medium Tomato (finely chopped; can substitute 2 Tbsp tomato paste)
• 2 Tbsp Fresh Coriander (Cilantro) (chopped)
• 2 Green Chilies (hand‑broken for extra flavor; adjust to taste)
• 1 Tbsp Fresh Ginger (grated)
• 1 cup Green Moong Dal (Whole) (dry, not pre‑soaked)
• 1 tsp Turmeric Powder (ground, bright yellow)
• 1 tsp Salt (or to taste)
• 2 cups Water (approximately 500 ml)
• 1 Tbsp Lemon Juice (freshly squeezed)

Instructions

1. Temper Cumin

   Heat the oil in a heavy‑bottomed pan over medium heat. Add the cumin seeds and stir until they turn a deep golden brown and release their aroma, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Onion

   Add the finely chopped onion (or 2 Tbsp onion paste) to the pan. Cook, stirring frequently, until the onion becomes translucent and lightly golden, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Add Tomato Base

   Stir in the tomato paste (or the diced fresh tomatoes). Cook until the mixture thickens and the raw tomato smell disappears, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Incorporate Aromatics

   Add the chopped coriander, hand‑broken green chilies, and grated ginger. Sauté for another 1 minute to release their flavors.

   Time: PT1M

   Temperature: Medium heat

5. Dry‑Roast Moong Dal

   Add the dry green moong dal to the pan. Roast, stirring constantly, until the dal turns a light golden color and emits a nutty aroma, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium‑High heat

6. Transfer to Pressure Cooker & Spice

   Move the roasted dal and the entire masala mixture into the pressure cooker. Add turmeric powder and salt, stirring to coat the dal evenly. Sauté for 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Pressure Cook

   Pour in 2 cups of water, close the lid securely, and bring to pressure over medium heat. Cook for 7‑8 minutes (or until 2 whistles).

   Time: PT8M

   Temperature: Medium heat

8. Finish with Lemon

   Release the pressure safely, open the cooker, and stir in the fresh lemon juice. Adjust salt or water if needed, then let the dal sit covered for 2 minutes to meld flavors.

   Time: PT2M

9. Serve

   Transfer the dal to a serving bowl and garnish with extra chopped coriander if desired. Serve hot with rice, roti, or naan.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g