Recipe of Green Moong Dal Dosa Recipe Hebbar's Kitchen

Andrea's Dal For Instant Pot&Reg;

Green moong dal made with mung beans, onions, tomatoes and spices!

Recipe Summary Andrea's Dal For Instant Pot&Reg;

This variation of mixed dal was developed over a series of happy accidents and has become a household favorite. This version has more ginger and a smoother texture. It's made in the Instant Pot® and I've tried it with a variety of fats. When using coconut oil, it has sufficient flavor that I think the cilantro is unnecessary.

Ingredients | Green Moong Dal Dosa Recipe Hebbar's Kitchen

5 cups water

1 ½ cups chana dal

1 teaspoon ground turmeric

1 teaspoon salt

1 tablespoon coconut oil

1 onion, roughly chopped

1 ½ tablespoons minced ginger

1 tablespoon minced garlic

2 tomatoes, roughly chopped, or more to taste

1 teaspoon cumin seeds

1 teaspoon salt

½ teaspoon cayenne pepper, or less to taste (Optional)

¼ cup water

¼ cup chopped cilantro (Optional)

Directions

Combine water, chana dal, turmeric, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

While chana dal is cooking, heat coconut oil in a skillet over medium heat until shimmering, about 2 minutes. Add onion and cook 30 seconds. Add ginger and garlic; cook 5 minutes. Add tomatoes, cumin, salt, and cayenne. Cook and stir for 30 to 60 seconds. Add water and stir to remove browned bits from the bottom of the skillet. Cook 2 minutes more.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Chana dal should be soft enough to be easily crushed by a spoon.

Transfer 1/3 to 1/2 of the cooked dal into the skillet with the onion mixture. Use an immersion blender to process until pureed. Mix in remaining dal and cook until heated through, 3 to 5 minutes more.

Top individual servings with cilantro.

Chana dal is a small variety of chickpea native to India that has been split and skinned to cook more quickly. If seeking an America/European legume to substitute for chana dal, look for something small; a standard chickpea would be too large.

You can substitute ghee or another high-heat oil for the coconut oil, if you prefer.

Info | Green Moong Dal Dosa Recipe Hebbar's Kitchen

prep: 15 mins cook: 45 mins additional: 10 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

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