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A light and comforting Gujarati dal made from split yellow moong lentils. It's soupy, mildly spiced, and finished with a zesty squeeze of lemon, making it a perfect everyday meal with rice or rotli.
For 4 servings
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.
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.
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.
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.
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).
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.
Carefully pour the hot tempering over the cooked dal. It will sizzle. Stir well to combine.
A light and comforting Gujarati dal made from split yellow moong lentils. It's soupy, mildly spiced, and finished with a zesty squeeze of lemon, making it a perfect everyday meal with rice or rotli.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 254.09 calories per serving with 13.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Bring the dal to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together. Turn off the heat, stir in the fresh lemon juice, and garnish with chopped coriander leaves. Serve hot with steamed rice or rotli.
Add 1/2 cup of finely chopped vegetables like carrots, bottle gourd (dudhi), or spinach to the pressure cooker along with the dal for a more nutritious meal.
For a classic sweet and sour Gujarati flavor, add a 1-inch piece of jaggery (or 1 tsp sugar) and 2-3 kokum petals while pressure cooking the dal.
Add a whole dried red chili to the tempering along with the mustard seeds. You can also increase the amount of green chilies for more heat.
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
Yellow moong dal is an excellent source of vegetarian protein, which is essential for muscle repair, cell growth, and maintaining overall body function.
Compared to other lentils, moong dal is light on the stomach and easy to digest, making it a perfect food for all ages, including during recovery from illness.
The high dietary fiber content aids in healthy digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dal is a good source of essential micronutrients like potassium, magnesium, iron, and B vitamins, which support heart health, energy production, and prevent anemia.
Yes, Mag ni Dal is exceptionally healthy. It is rich in plant-based protein, high in dietary fiber, and low in fat. Yellow moong dal is known for being very easy to digest, making it an excellent choice for a light, nutritious meal.
One serving of approximately 1 cup (250g) contains around 190-220 calories, primarily depending on the amount of ghee used. It is a low-calorie, nutrient-dense dish perfect for a balanced diet.
Absolutely. To cook on the stovetop, soak the dal for at least 30 minutes. Then, in a deep pot, combine the dal with 4-5 cups of water and the other ingredients. Bring to a boil, then reduce heat, cover, and simmer for 35-45 minutes, or until the lentils are completely soft and mushy.
Mag ni Dal is made from split yellow moong lentils, which are lighter, cook faster, and are easier to digest. It is typically mildly spiced. Gujarati Toor Dal (Tuver ni Dal) is made from split pigeon peas and has a distinct sweet, sour, and spicy flavor profile, often including jaggery, kokum, and peanuts.
This is very common as dal thickens upon cooling. Simply stir in some hot water while reheating until you reach your desired soupy consistency. Always use hot water to avoid altering the taste.
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