Green Moong Dal - Easy and Simple

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

Using the 'Sauté' mode. Heat the vegetable oil in the Instant Pot and add cumin seeds and ginger garlic paste.

Add the onions and cook till they caramelise.

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

Mix 1 tbsp of water into the yogurt and add all the dry spices (turmeric powder, red chilli powder, coriander powder, cumin powder) before adding it to the Instant Pot, 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.

Add 2 to 3 cups of water, enough to cover the dal, and some more for it to pressure cook. Close the lid, change the mode to pressure cook and then for 45 minutes. Once the pressure releases open the lid and serve hot.

Put the soaked dal in a saucepan with 3 cups of water, salt, and 1/2 tsp of baking soda (soda bicarb) and boil till it is almost done.

Heat the ghee or oil in a pan and add cumin seeds and the ginger and garlic paste.

Add the onions and cook till they caramelise.

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

Mix 1 tbsp of water into the yogurt and add all the dry spices (turmeric powder, red chilli powder, coriander powder, cumin powder) before adding it to the pan, mixing well.

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

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

Heat ghee in another pan, add the garlic cloves and let them brown slightly; add the red chilli powder and pour over the dal.

Garnish with fresh coriander, ghee, and amchur powder or lemon juice, and serve hot with rice or roti.