At once light, airy, and flavorful, this dal is a favorite especially in Punjabi households. We eat it at least once a week. While it may look unfamiliar to you, I know you know where it comes from. In its whole form (with the skin), it is the green Moong Bean - commonly found in most grocery stores. We make that as well, but this version, which is split without the skin is favored for its light texture and quick cooking. Try it in your Instant Pot - I perfected it for you by adding an extra cup of water and a little more garam masala. Because this form is less common in mainstream grocers, we sell it as part of our legume line. Look for it at these retailers and on my website.
Punjabi Moong Dal Simplest of Simple Yellow Dal
Pressure Cooker Size: 3Q or larger
Warm Up: 20 minutes
Cook: 3 minutes
Cool Down: 10 minutes plus manual release time
TOTAL: 33 minutes plus manual release time
Makes: 7 cups
2 teaspoons oil or ghee
1 pinch hing (asafoetida) (optional)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1/2 small yellow or red onion, minced
1 (1-inch) piece ginger, minced
2 cloves garlic, minced
½ - 3 Thai or serrano chiles, stems removed and minced
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon red chile powder or cayenne pepper
1 tablespoon salt
1 cup duhli moong dal (dried, split, and skinned green dal), picked over and
washed (they look yellow – no need to soak)
6 cups water
1 tablespoon chopped fresh cilantro
1. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add oil. Once the oil is hot, add hing and cumin. Mix well and cook for 40 seconds until the seeds are reddish brown. Because the oil pools to the sides, push spices into the oil along the border of the inner pot so they can cook fully.
2. Add turmeric. Cook for 30 seconds.
3. Carefully add the onion. The moisture can cause the oil to splatter. Stir well. Cook for 1 minute.
4. Add ginger, garlic, and fresh chiles. Cook for 1 minute, stirring well.
5. Press CANCEL.
6. Add garam masala, red chile, salt, dal, and water. Stir.
7. Lock the lid into place. Make sure that the pressure release valve is in place and set to the sealing position (upwards). Press the PRESSURE COOK button until the panel indicates MORE and adjust the time to pressure cook for 3 minutes.
8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure.
9. Add cilantro. Serve over basmati rice.