Moong Dal with Turmeric
A light and comforting yellow lentil soup, gently spiced with turmeric and cumin. This simple dal is a staple in Indian homes, known for its soothing properties and easy digestibility, perfect for a nourishing meal.
For 4 servings
Prepare the dal.
Rinse the moong dal under cold running water until the water runs clear. Soaking for 15-20 minutes is optional but helps it cook faster.
Cook the dal.
- In a pressure cooker, add the rinsed dal, 2.5 cups of water, salt, and half of the turmeric powder (1/4 tsp).
- Mix well and secure the lid.
- Pressure cook on medium heat for 3-4 whistles, or until the dal is soft and mushy.
- Let the pressure release naturally.
TIPIf you don't have a pressure cooker, you can cook the dal in a pot with a lid for about 30-40 minutes, or until tender.Make the tempering (tadka).
- Heat mustard oil in a small pan or tadka pan over medium heat.
- Once the oil is hot, add the cumin seeds and let them splutter.
- This should take about 30 seconds.
TIPHeating mustard oil until it's just smoking slightly helps to mellow its pungent flavor.Sauté the aromatics.
- Add the finely chopped onion to the pan and sauté until it turns soft and translucent.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in the chopped tomato, the remaining 1/4 tsp of turmeric powder, and cook until the tomatoes are soft and pulpy.
TIPCooking the tomatoes well is key to developing a rich flavor base for the dal.Combine dal and tempering.
Pour the prepared tempering over the cooked dal in the pressure cooker. Stir everything together until well combined. If the dal is too thick, you can add a little hot water to reach your desired consistency.
Simmer the dal.
Bring the dal to a gentle simmer and let it cook for 2-3 minutes. This allows the flavors of the tempering to meld with the dal.
Garnish and serve.
Turn off the heat. Stir in the freshly ground black pepper and garnish with chopped coriander leaves. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can lightly whisk the dal after pressure cooking and before adding the tempering.
- 2Don't overcook the dal in the pressure cooker, as moong dal cooks very quickly and can turn into a paste.
- 3Adjust the amount of water based on how thick or thin you prefer your dal.
- 4Always add salt to moong dal while cooking, as adding it later can sometimes result in an uneven taste.
- 5For extra flavor, you can add a dried red chili to the tempering along with the cumin seeds.
Frequently asked questions
Yes, it is very healthy. Moong dal is an excellent source of plant-based protein and dietary fiber. It's light on the stomach and easy to digest. Turmeric adds anti-inflammatory properties, making it a highly nutritious dish.
