Sindhi Makhni Moong Dal - Instant Pot & Stovetop
Sindhi Makhni Moong Dal recipe: This hearty and nutritious dish is known for its creamy texture, tangy flavors, and aromatic spices.
Equipment
Ingredients
To be pressure cooked:
- 1 cup moong dal (split petite yellow moong lentil)
- 2 cup water
- ½ teaspoon turmeric powder
- ½ inch ginger, chopped
- 1 green chili, finely chopped, adjust to taste
- Salt to taste
Dry Spices:
- 2 teaspoon coriander powder
- ½ teaspoon dry mango powder, as per taste
- ½ teaspoon red chili powder
For Tempering:
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ⅛ teaspoon hing (asafoetida)
Optional:
- lemon juice, to taste
- water as needed
Instructions
Instant Pot Moong Dal Recipe
- Wash and soak the dal in water for 20 minutes. After 20 minutes, drain the water from the dal.
- Add drained dal, water, ginger, green chili, turmeric, and salt to taste. Close the Instant Pot lid with a vent on the sealing position. Turn ON Instant Pot to Pressure Cook (high) for 2 minutes. Let the pressure release naturally, around 10 minutes.
- Open the Instant Pot, check the consistency of the dal, and if desired add some hot water.
- Optional: If you add water in the previous step. Turn ON the Instant Pot to Sauté (high), and bring dal to a gentle boil. Turn OFF the Instant Pot.
- The consistency of these lentils is creamy, slightly mash the lentils with the back of the spoon.
- Dish out the dal in a serving bowl. Sprinkle dry spices - coriander powder, dried mango powder, and red chili powder over the dal.
- Prepare the tempering for the dal on a stove. On high heat, in a saucepan, add oil. When the oil is hot add cumin seeds, asafoetida, and wait for cumin seeds to crackle. Turn OFF the heat. Pour the tempering over the dal.
- Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhni Moong Dal ( Creamy split yellow lentils) with some Indian bread -roti, paratha, or poori (fried Indian bread).
- For the stovetop pressure cooker follow the same recipe as discussed earlier. After the first whistle, reduce the heat to medium and cook for 5 minutes. The rest of the recipe is the same as Instant Pot.
Stovetop Moong Dal Recipe
- Wash and soak the lentils in water for 30 minutes. After 30 minutes, drain the water from the lentils.
- On high heat in a pot, add soaked lentils, and water, and bring it to a rolling boil. Reduce the heat to medium-low and cook the dal. You will see some froth build-up, skim the froth. Add ginger, green chili, turmeric, and salt to taste.
- Cook the dal until it is soft and cooked, this will take around 12-15 minutes. Since this is an open pot cooking, the water evaporates quickly, add more water while cooking the lentils, around ½-1 cup or as needed.
- The consistency of this dal is creamy, slightly mash the dal with the back of the spoon.
- Dish out the dal in a serving bowl. Sprinkle dry spices - coriander powder, dried mango powder, and red chili powder over the dal.
- Prepare the tempering. On high heat, in a saucepan, add oil. When the oil is hot add asafoetida, and cumin seeds, and wait for the cumin seeds to crackle. Turn off the heat. Pour the tempering over the dal.
- Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhni Moong Dal (Creamy split yellow lentils) with some roti, paratha, or poori (fried Indian bread).
Notes
- I prefer to soak the lentils before cooking. If cooking the lentils without soaking, add ¼ cup of extra water and pressure cook the lentils for 8 minutes.
- The consistency of this Makhni Moong Dal is thick and creamy. You can adjust the consistency by adding more water.
- Black pepper powder may be substituted instead of red chili powder. Adjust spice level as per taste.
- Freshly squeezed lemon juice may be added for extra flavor.
- Please refer to the post for Tips & FAQ.
Nutrition
Nutrition Facts
Sindhi Makhni Moong Dal - Instant Pot & Stovetop
Amount per Serving
Calories
170
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
43
mg
2
%
Potassium
25
mg
1
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
120
IU
2
%
Vitamin C
1
mg
1
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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