• Add moong dal to a bowl and rinse them thrice. Soak in 1¾ to 2 cups water until you chop and prepare the rest.

How to Make Moong Dal (Stovetop)

• Heat oil in a cooker and add cumin seeds. When the seeds splutter, add ginger, green chilies and 4 to 5 curry leaves. Fry until aromatic for about a minute and add onions. Saute until transparent for 2 to 3 mins.
• Add tomatoes and salt. Saute for 1 to 2 mins. Stir in turmeric, red chilli powder and garam masala. To bring out the flavors, optionally saute for 1 to 2 mins.
• Add the moong dal along with the soaked water. Mix well to deglaze the bottom of the cooker. Cover and pressure cook for 4 to 5 whistles on a medium flame.
• When the pressure drops, open the lid and add kasuri methi and amchur. If you prefer you can mash the moong dal a bit. Taste test and add more salt if required.
• Moong dal is ready at this stage and you can serve it as is. For extra flavour you may proceed to the next steps.

Tempering

• Heat 1 tablespoon ghee in a small pan, on a medium flame. Add the crushed garlic and dried red chillies. Let the garlic fry a bit but not brown.
• Turn down the heat to low and add mustard seeds, cumin seeds and curry leaves. Turn off the heat and stir in red chilli powder and hing.
• Pour this over the moong dal and mix gently. When the dal cools down a bit squeeze some lemon juice and serve.

Instant Pot Moong Dal

• Pour oil or ghee to the steel insert of the Instant pot and press the saute button. When the oil turns slightly hot, add cumin seeds & curry leaves or bay leaf, followed by ginger, green chilies and onions.
• Saute onions for 1 to 2 mins. Stir in turmeric, red chilli powder & garam masala. Press Cancel. Add tomatoes, moong dal & pour water. Deglaze the pot well.
• Optionally if you want, you may place a long legged trivet and place your rice bowl over that. You will use only short grain rice here. The cook time for basmati won’t match.
• Secure the IP with the lid and position the steam release valve to sealing. Press the pressure cook button and set the timer to 10 minutes.
• Let pressure drop naturally. Open the lid, add kasuri methi & give a good stir. Taste test and adjust salt. If the consistency is too thick, you may pour some boiling hot water and mix.
• Though you can serve the moong dal at this stage, since this recipe is for a moong dal tadka, make an additional tadka (next step).
• Heat ghee in a small pan on a medium heat. Add crushed garlic cloves and red chilies. When the garlic begins to smell good, add mustard seeds, cumin seeds and curry leaves (optional).
• Turn off the stove and stir in red chilli powder and hing (optional). Pour this all over the Instant pot moong dal. Before serving give a gentle mix and add some coriander leaves. Squeeze in some lemon juice.