Simple Moong Dal Without Pressure Cooker Recipe

After a long day adulting, there’s nothing like a comforting bowl of homemade moong dal that feels like a cozy, warm hug for your soul.

I love the simplicity and nutritional value of moong dal, a staple dish I make without a pressure cooker. Combining split yellow lentils with aromatic cumin, ginger, and turmeric, this recipe offers a delightful mingling of flavors.

Cooking it in ghee enhances the taste, while the addition of fresh cilantro and lemon gives it a refreshing twist. Combining proteins from the dal and vibrant nutrients from onions and tomatoes, this dish is both wholesome and comforting.

Simple Moong Dal Without Pressure Cooker Recipe Ingredients

• Moong Dal: Rich in protein and fiber; aids digestion and provides energy.
• Ghee: Healthy fats; adds a buttery flavor and is rich in vitamins.
• Cumin Seeds: Iron-rich; supports digestion and adds earthy warmth.
• Onion: Contains antioxidants; offers sweetness and depth to dishes.
• Tomato: High in vitamin C; adds tang and natural umami to recipes.
• Garlic: Known for immunity-boosting properties; adds aromatic pungency.
• Ginger: Anti-inflammatory; provides warmth and a hint of spice.

Simple Moong Dal Without Pressure Cooker Recipe Ingredient Quantities

• 1 cup moong dal (split yellow lentils)
• 3 cups water
• 1 tablespoon ghee (or oil for a vegan option)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2-3 garlic cloves, minced
• 1 inch ginger, grated
• 1-2 green chilies, slit (optional)
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons cilantro, chopped
• Lemon wedges, for serving

How to Make this Simple Moong Dal Without Pressure Cooker Recipe

1. Rinse the moong dal thoroughly under cold water until the water runs clear. This will remove excess starch and impurities.

2. In a large pot, add the rinsed dal and 3 cups of water. Bring it to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover partially, and simmer for about 20-25 minutes or until the dal is soft and cooked through. Stir occasionally to prevent sticking.

4. While the dal is cooking, heat ghee in a separate pan over medium heat. Add cumin seeds and sauté until they begin to sizzle and release their aroma.

5. Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

6. Stir in the minced garlic, grated ginger, and green chilies (if using). Cook for another 1-2 minutes until the garlic is fragrant.

7. Add the chopped tomato to the mixture and cook until it softens, around 3-4 minutes.

8. Mix in the turmeric powder and salt to taste, then cook for an additional minute to blend the flavors.

9. Once the moong dal is cooked, add the sautéed mixture to the pot of dal. Stir well and simmer for another 5 minutes to incorporate the flavors.

10. Garnish with chopped cilantro and serve hot with lemon wedges on the side for an extra zesty flavor.

Simple Moong Dal Without Pressure Cooker Recipe Equipment Needed

1. Large pot
2. Measuring cups
3. Sieve or strainer
4. Stirring spoon
5. Knife
6. Cutting board
7. Medium pan
8. Grater
9. Garlic press (optional)
10. Serving dish

FAQ

• Can I make this recipe vegan? Yes, you can make this recipe vegan by using oil instead of ghee.
• How do I prevent the moong dal from sticking to the pan? Stir the dal frequently while cooking to prevent it from sticking to the bottom of the pan.
• What can I use instead of green chilies? If you prefer less heat, you can omit the green chilies or use red chili powder to taste.
• Why is turmeric used in the recipe? Turmeric adds a warm color and subtle flavor, and it also has health benefits.
• Can I use other lentils instead of moong dal? While moong dal is preferred for its quick cooking time, you can substitute with split red lentils (masoor dal) but adjust the cooking time accordingly.
• Should I soak the moong dal before cooking? Soaking is not necessary, but you can soak it for 30 minutes to reduce cooking time.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, adding water if needed to adjust the consistency.

Simple Moong Dal Without Pressure Cooker Recipe Substitutions and Variations

• Ghee: Substitute with coconut oil or olive oil for a vegan option.
• Cumin seeds: Use mustard seeds or fennel seeds as an alternative.
• Onion: Shallots or leeks can replace onions.
• Tomato: Substitute with canned tomatoes or tomato paste.
• Green chilies: Jalapeños or red chili flakes can be used instead.

Pro Tips

1. Soak the Dal: For a creamier texture, soak the moong dal for 30 minutes before cooking. This will help it cook more evenly and quickly.

2. Roast Cumin Seeds: Before adding to the ghee, lightly roast the cumin seeds in a dry pan for additional depth of flavor. This will enhance their nuttiness and aroma.

3. Customize Spice Level: Adjust the number of green chilies according to your heat preference, and consider using different types of chilies for a unique twist.

4. Tomato Prep: Before adding tomatoes to the sauté, you can briefly blanch and peel them to enhance the dish’s flavor and prevent them from breaking apart. This step is optional based on texture preference.

5. Infuse with Lemon Juice: For a burst of flavor, squeeze a little fresh lemon juice into the dal just before serving instead of using lemon wedges on the side. This will give the whole dish a refreshing lift.

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Simple Moong Dal Without Pressure Cooker Recipe

My favorite Simple Moong Dal Without Pressure Cooker Recipe

Print Recipe

Equipment Needed:

1. Large pot
2. Measuring cups
3. Sieve or strainer
4. Stirring spoon
5. Knife
6. Cutting board
7. Medium pan
8. Grater
9. Garlic press (optional)
10. Serving dish

Ingredients:

• 1 cup moong dal (split yellow lentils)
• 3 cups water
• 1 tablespoon ghee (or oil for a vegan option)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2-3 garlic cloves, minced
• 1 inch ginger, grated
• 1-2 green chilies, slit (optional)
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons cilantro, chopped
• Lemon wedges, for serving

Instructions:

1. Rinse the moong dal thoroughly under cold water until the water runs clear. This will remove excess starch and impurities.

2. In a large pot, add the rinsed dal and 3 cups of water. Bring it to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover partially, and simmer for about 20-25 minutes or until the dal is soft and cooked through. Stir occasionally to prevent sticking.

4. While the dal is cooking, heat ghee in a separate pan over medium heat. Add cumin seeds and sauté until they begin to sizzle and release their aroma.

5. Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

6. Stir in the minced garlic, grated ginger, and green chilies (if using). Cook for another 1-2 minutes until the garlic is fragrant.

7. Add the chopped tomato to the mixture and cook until it softens, around 3-4 minutes.

8. Mix in the turmeric powder and salt to taste, then cook for an additional minute to blend the flavors.

9. Once the moong dal is cooked, add the sautéed mixture to the pot of dal. Stir well and simmer for another 5 minutes to incorporate the flavors.

10. Garnish with chopped cilantro and serve hot with lemon wedges on the side for an extra zesty flavor.