Dhaba Style Moong Dal

Ingredients

• 2 tablespoons Ghee
• 2 teaspoons chopped Ginger
• ½ cup chopped Onion
• 2 Tomatoes, finely chopped
• ¾ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Chilli Powder
• 1 teaspoon Salt
• ½ cup split Moong Dal, washed
• 1 ½ cups Water
• ½ teaspoon Garam Masala
• 3 tablespoons chopped Coriander
• 2 tablespoons Oil/Ghee
• 5 Garlic Cloves, skin on, smashed
• 2-3 Green Chillies
• 2-3 whole dried Red Chillies
• 1 teaspoon Jeera
• 1 sprig Curry Leaves

Steps

1. Heat ghee in a pressure cooker and add chopped ginger and onions. Saute for a few minutes till the onions turn translucent
2. Add tomatoes, turmeric powder, coriander powder, chilli powder and salt and cook for 3-4 minutes till the tomatoes become pulpy and the spices aren’t raw.
3. Traditional Pressure Cooker: Add moong dal and water and pressure cook on medium flame for 5 whistles.
4. Instant Pot: If using an Instant pot, cook on high pressure for 20 minutes and let the pressure release naturally for 10 minutes and then do a quick pressure release.
5. Check to make sure the dal is cooked through – you should be able to smash it easily with the back of a spoon.
6. Keep the dal on a slow simmer and mix garam masala and coriander.
7. In another pan, heat oil or ghee. Add smashed garlic cloves and saute till they turn golden brown. Add green chillies, whole red chillies and jeers (be careful as these will splutter). Once the jeera starts spluttering, add the curry leaves and turn off the flame. Swirl the pan once or twice and add this tadka to the dal. Serve hot.