Make moong dal even more tasty with this Dhaba Style version which makes this dish spicy and smoky and absolutely perfect for a family lunch or dinner.
Heat ghee in a pressure cooker and add chopped ginger and onions. Saute for a few minutes till the onions turn translucent
Add tomatoes, turmeric powder, coriander powder, chilli powder and salt and cook for 3-4 minutes till the tomatoes become pulpy and the spices aren’t raw.
Traditional Pressure Cooker: Add moong dal and water and pressure cook on medium flame for 5 whistles.
Instant Pot: If using an Instant pot, cook on high pressure for 20 minutes and let the pressure release naturally for 10 minutes and then do a quick pressure release.
Check to make sure the dal is cooked through - you should be able to smash it easily with the back of a spoon.
Keep the dal on a slow simmer and mix garam masala and coriander.
In another pan, heat oil or ghee. Add smashed garlic cloves and saute till they turn golden brown. Add green chillies, whole red chillies and jeers (be careful as these will splutter). Once the jeera starts spluttering, add the curry leaves and turn off the flame. Swirl the pan once or twice and add this tadka to the dal. Serve hot.
Video
Notes
Moong dal (split green gram) are easily available at Indian stores
Feel free to adjust the spice levels based on your tastes by reducing the green chillies
Swap out ghee with vegetable or neutral oil to make this a vegan recipe.
Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder