I’m gonna be honest. It took me a very long time to get the hang of making daal, a seemingly harmless recipe that if you ask anyone how to make, will entail answers like “ohoo it’s so simple” and “buss pressure cooker mein cheezain daal ke charha do” (just toss everything in the pressure cooker and you’re done). And like a true Pakistani, now that I’ve got the hang of it, I too tell everyone “Ohoo it’s so simple, just toss everything in your instant pot and you’re done!”
For recipes like this Moong Masoor ki daal, you really just toss everything in and cook it, but you need to know how to balance the tossing in and i’m here to help you figure it out. I’m not saying this recipe is perfect, but i’m saying that you may or may not get a little teary eyed once you take a bite.
Here’s what you need for about 3-4 people, or your weekly meal planning needs:
1/2 cup Moong Daal(Split Mung Beans)
3/4 cup Masoor Daal (Red Split Lentils)
5 cups water
1/2 tsp turmeric
1/3 tsp chilli powder
1/3 tsp cumin powder
salt to taste (I add 1/2 tsp then add more later if needed)
1/3 tsp garam masala
4 Tblspn oil
2 cloves garlic, chopped
1/2 tsp cumin seeds
2-3 whole dried red chillies
garam masala for garnish
green chillies, thinly sliced
If you have time, it’s always nice to soak the lentils, but since you’re using an instant pot, you just need to wash and drain the lentils.
Add them to your instant pot, then add the turmeric, chilli powder, cumin powder, salt and garam masala.
Pour in the water. Put the lid on and make sure the vent is on the seal setting. Set the pressure cooker timer to 7 minutes. Once the daal is cooked, carefully open the lid, making sure beforehand that the steam has all been released. Then turn the saute setting on for 2 minutes and saute. At this point you may have to add a little more water if the lentils look a little lumpy, or you may have to sauté to evaporate excess water. Taste and add additional seasoning if required, and pour out into a serving dish.
In a small frying pan heat the oil and add the chopped garlic, cumin seeds and the whole dried red chillies and fry for a minute or so, just until the garlic starts to brown. Carefully pour the hot oil and it’s contents over the daal. Top with the sliced green chillies, fresh chopped coriander and a sprinkling of garam masala and serve.
For a lighter version, which I often go for, I omit the oil/tarka step all together. I just top my daal with some fried onions, coriander and lemon juice. It actually turns into a delicious lentil soup!