This recipe plays a key role in Ayurvedic nutritional healing, especially during illness and detoxing. This is a popular dal (yellow lentils) which is used for everyday cooking in India. It used to be my mom's go to dal for a quick meal and can be made in less than 15 minutes.
It is also a great source of proteins for vegetarians. It is healthy, low in calories and is quite easy to digest and is a go to dish when you are not feeling well.
This moong dal along with some spices and seasoning is extremely flavorful and delicious.
*Consult with Our Health Practitioner for Your Body Specific Diet Plan
- 1 cup yellow mung dal
- 4 cups water
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp hing (asafetida)
- 2 or 3 curry leaves
- Chopped cilantro
- Salt to taste
- 1/2 a lime
- Wash the mung dal(lentils)couple of times and drain water.
- Transfer the lentils into an instant pot bowl.
- Add 3 cups of water and salt to taste.
- Secure the lid, close the pressure valve and cook for 2 minutes at high pressure.
- Naturally release the pressure.
- Heat a small pan and add 1tbsp ghee.
- When the ghee is hot, add cumin seeds, mustard seeds, turmeric, Asafetida (heing) and curry leaves.
- When it splutters, pour this seasoning over the dal.
- Now Press the settings to sauté mode in the instant pot.
- Add water as necessary so that the dal is not too thick.
- Add salt to taste.
- Boil the dal for about 5 minutes.
- Serve hot with steamed rice.