Mash Dal (Mung Bean Dal)

Mash Dal (Mung Bean Dal)

Rinse 1 cup of mash dal (mung beans) thoroughly under running water.

Soak the dal in enough water for at least 4 hours or overnight.

Drain the soaked dal and transfer it to a pressure cooker.

Add 3 cups of water, 1/2 teaspoon of turmeric powder, and salt to taste.

Close the pressure cooker and cook the dal on medium heat for about 10-12 whistles, or until the dal is soft and mushy.

Once the pressure releases naturally, open the cooker and give the dal a good stir.

Heat 2 tablespoons of ghee (clarified butter) in a pan.

Add 1 teaspoon of cumin seeds and let them crackle.Add 1 medium-sized finely chopped onion and sauté until it turns golden brown.

Add 2 teaspoons of ginger-garlic paste and sauté for another minute.

Add 2 finely chopped tomatoes and cook until they become soft and mushy.

Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and 1/4 teaspoon of garam masala powder. Mix well.

Cook the masala for a few minutes until the oil starts to separate from the sides.

Add the cooked dal to the masala and mix well.

Adjust the consistency by adding water if needed.

Bring the dal to a gentle boil and let it simmer for 5-10 minutes to allow the flavors to meld together.

In a separate small pan, heat 1 tablespoon of ghee.

Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida (hing), and a few curry leaves.

Let the spices splutter and release their aroma.

Pour this tempering (tadka) over the cooked dal and mix well.

Garnish the dal with freshly chopped coriander leaves.

Serve hot with steamed rice or roti (Indian bread).

You can also squeeze some fresh lemon juice over the dal for added tanginess.

Enjoy the delicious and nutritious mash dal!

Mash dal, also known as mung bean dal, is a popular and nutritious lentil dish in Indian cuisine.

It is rich in protein, dietary fiber, and essential nutrients.

Soaking the dal before cooking helps to reduce the cooking time and makes it easier to digest.

The pressure cooking method ensures that the dal is cooked to a soft and creamy consistency.

The addition of turmeric powder gives a vibrant yellow color to the dal.

Ghee, or clarified butter, adds a rich and aromatic flavor to the dish.

Cumin seeds are a common spice used in Indian cooking and add a nutty and earthy taste to the dal.

Onions provide a sweet and savory flavor, while ginger-garlic paste adds a warm and aromatic note.

Tomatoes add a tangy and slightly sweet taste to balance the flavors.

Red chili powder adds a subtle heat, while coriander powder enhances the overall taste.

Garam masala powder is a blend of aromatic spices that gives a distinct and complex flavor to the dal.

The final simmering process helps to blend the flavors and thicken the consistency of the dal.

The tempering of cumin seeds, asafoetida, and curry leaves in ghee adds a final touch of flavor and aroma