Vagharela Bhaat with Mag ni Dal

Ingredients

• 1 cup Yellow Moong Dal (Split and skinned yellow lentils)
• 3.5 cup Water (For pressure cooking, plus more to adjust consistency)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 leaves Curry Leaves
• 1 medium Tomato (Finely chopped)
• 1 inch Ginger (Peeled and grated)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for color and mild heat)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Rinse the yellow moong dal under running water until the water runs clear. Soaking for 30 minutes is recommended to reduce cooking time, but not essential for this type of dal.

2. 2

   Drain the dal and transfer it to a 3-liter pressure cooker. Add 3.5 cups of fresh water, the chopped tomato, grated ginger, slit green chilies, turmeric powder, and salt.

3. 3

   Secure the lid and pressure cook on medium heat for 3-4 whistles, which takes about 10-12 minutes. Allow the pressure to release naturally. For an Instant Pot, cook on high pressure for 6 minutes, followed by a natural pressure release.

4. 4

   Once the pressure has fully released, open the cooker. Use a wire whisk to gently blend the dal until it is creamy but still retains some texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to achieve a soupy consistency.

5. 5

   Prepare the tempering (vaghar). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely (about 30 seconds).

6. 6

   Add the cumin seeds and let them sizzle for 20 seconds. Then, add the hing and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp and fragrant. If using, add the optional red chili powder at the very end and immediately turn off the heat.

7. 7