February 04, 2023
Split and skinned moong dal is a favorite in Indian households, including my own. It looks yellow because the outer green skin is removed and it is split. Why eat it in this form? Because it's more easily digestible and cooks up faster than most other legumes. I have been sampling this out for my Whole Foods Market demos because it is so easy - especially in the Instant Pot - and because most folks in mainstream grocers have never seen this form of moong. Please note that at the bottom of this recipe I give you tips on how to make this on your stovetop. I have taken all the work out of it by adding our Punjabi masala instead of requiring a tarka. No worries if you don't have the other spices listed below - use what you have. The garam masala is the most essential. The others are layers of amazing flavor. They help to get it to that 'Indian auntie' level. Remember, if you don't like heat, just use very little to no green chiles and/or red chile powder. Please ask your Whole Foods to bring in all of our spices. It will help you get to perfect Indian every time. And, no more reason to purchase pre-made Indian.
Instant Pot & Stovetop: Yellow Split Moong Dal with Our Punjabi Masala
Pressure Cooker Size: 3 quart or larger
Warm Up: 20 minutes
Cook: 3 minutes
Cool Down: 10 minutes + manual release
TOTAL: 33 minutes + manual release time
Makes: 6 cups
1 cup duhli moong dal (dried, split, and skinned green dal), picked over and washed (they look yellow – no need to soak)
¼ cup Indian as Apple Pie Punjabi masala
½ - 4 fresh Thai or serrano chiles, stems removed and thinly sliced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon cumin powder
1 - 2 teaspoons red chile powder or cayenne pepper
2 teaspoons salt
6 cups water
1 tablespoon chopped fresh cilantro, for garnish (optional)
1 tablespoon each minced onion & fresh green chiles, for garnish (optional)
1. Place the inner pot in your Instant Pot. Add the moong dal, Punjabi masala, fresh chiles, garam masala, coriander, cumin, red chile, salt, and water. Stir.
2. Lock the lid into place. Make sure that the pressure release valve is in place and set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 3 minutes.
3. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure, press CANCEL, and remove the lid. Cover the release valve loosely with a dishcloth you don’t mind staining to avoid splattering.
4. If you want to cook it down a touch more, press the SAUTE button, adjust to MORE, and simmer uncovered for up to 5 minutes. Press CANCEL, add the cilantro, onion, and fresh chiles if using and serve over basmati rice or enjoy as a soup. All the spices are edible - add chopped kale or spinach for extra flavor and nutrition.
Stovetop: If making this on the stove, add all the ingredients from Step 1 and one extra cup of water (total of 7 cups) into a roomy pot. (The extra cup accounts for evaporation on the stove.) Stir and simmer the mixture for 45 minutes partially covered. Once finished, follow the instructions above. For the stovetop recipe using our Punjabi masala, click here. Want to make this from scratch on the stove? Click here for that recipe. The reason I give you different recipes is so you see the different order of the steps and in some instances slightly different steps. Try it a few times and you'll be an expert in no time at all.
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