Moong daal is one of the most popular dishes in northern India.It’s comfort food, simple to make and great for digestion.
Cooking Time: 15 minutes with a pressure cooker, or 30 minutes without.
2 c. Moong Daa1 - 2 bay leaves
1/2 onion chopped
2 - 3 cloves garlic (minced)
2 tomatoes (chopped)
1/2 cup Peas
1/2 Tbs. garam masala
1/2 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. cumin seeds
4 - 5 c. water
salt to taste
I make it just how I remember my ma making it, the daal we usually got from an Indian grocery store. Soak around 2 cups of the daal for 1/2 hour so it's tender and easy to cook. (If not using an instant pressure cooker)
I pressure cook this for maybe for 1 (about 3-4 minutes). Set aside. If you don't have a pressure cooker, you can let it boil in a pan for 10-15 minutes till it's tender and feels done! (test it with a spoon)
In a separate pan or skillet, heat the oil on medium-high and add some bay leaves and cumin seeds, then add onions and sauté until translucent. Add minced garlic (2-3 cloves). As the onion turns golden, add the tomatoes, peas.
Bring to a simmer, then cook over medium-low heat for 5 minutes, stirring frequently. Then add the daal with their liquid, this should be moist and stew-like, but not soupy; add a little more water, if needed.
Last- add the secret ingredient to all the Indian curries- Garam Masala!
My favorite brand is MDH, you can find it at most Indian grocery stores. You will need 1/2 tablespoon of Garam Masala, add 1/2 teaspoon of turmeric, salt to taste, and 1/2 teaspoon of coriander powder.
Let it all simmer for 5 minutes or so, keep stirring and add water as needed, I like mine less soupy!
Stir in the cilantro, serve on its own in shallow bowls or over a hot cooked grain like quinoa or rice or chapati .Yogurt on the side is perfect for completing the meal.