Khatta Moong (Yogurt Dal)

Ingredients

• 1 cup rinsed whole green moong dal
• 1 tsp salt
• 2.5 cups water
• 1/8 tsp turmeric powder
• 1/2 cup Greek or regular yogurt
• 1/2 cup water
• 2 tbsp besan
• 1.5 tbsp ghee
• 1 tsp mustard seeds
• 2 tsp cumin seeds
• 2 green chilis, finely chopped
• 6 curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp finely grated ginger
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1/2 tsp coriander powder
• 1/4 tsp garam masala

Steps

1. In an Instant Pot, combine the rinsed whole green moong dal with 1 tsp salt, 2.5 cups water and 1/8 tsp turmeric powder. Mix and set the IP for 10 minutes on High Pressure and let it naturally release.
2. In a mixing bowl, whisk together the yogurt, 1/2 cup water and besan.
3. Heat the ghee in a large pot over medium heat. Once hot, add the mustard seeds. When they pop, add the cumin seeds, green chilis, curry leaves, turmeric powder and red chilli powder. Swirl so nothing browns.
4. Add the grated ginger and chopped garlic; cook for a couple of minutes. Then add the yogurt-besan mixture and cook over a low flame for about 5 minutes while stirring.
5. Once it has slightly thickened, add the cooked moong dal, along with 1/2 tsp salt, coriander powder and garam masala. Simmer gently for about 10–15 minutes on low heat.
6. Remove from heat and enjoy. Taste and adjust salt or spice as needed.

The reel

via @thechutneylife

Tips

• Salt the lentils near the end so they soften all the way.
• Pour the hot tadka on at the end, while it still sizzles.
• Too thick? A splash of hot water. Too thin? Simmer it uncovered for a few minutes.

Questions