Punjabi Moong Dal Simplest of Simple Yellow Dal
Pressure Cooker Size: 3Q or larger
Warm Up: 14 minutes. Cook: 3 minutes. Cool Down: 10 minutes natural release, then manual release
TOTAL: 27 minutes plus manual release time
Makes: 5 1/2 cups
2 teaspoons oil or ghee
1 pinch hing (asafoetida) (optional)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
2 tablespoons chopped yellow or red onion
1 tablespoon ginger, grated or minced
2 cloves of garlic, grated or minced
½ - 3 Thai, Serrano, or cayenne chiles, stems removed and minced
1 teaspoon garam masala
1 teaspoon red chile powder or cayenne pepper
2 teaspoons salt
1 cup duhli moong dal (dried, split, and skinned green dal), picked over and
washed (they look yellow – no need to soak)
4 cups water
1 tablespoon chopped fresh cilantro
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.
Add turmeric. Cook for 30 seconds.
Carefully add the onion. The moisture can cause the oil to splatter. Mix well. Cook for 1 minute. If it starts to dry out, add 1 tablespoon of water.
Add ginger, garlic, and fresh chiles. Cook for 1 minute, mixing well.
Add garam masala, red chile, salt, dal, and water. Stir.
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.
Once the cooking is completed, allow the pressure to release naturally for 10 minutes. Then, manually quick-release the remaining pressure.
Add cilantro. Serve over basmati rice.