Toor and Moong Dal (Pigeon Pea and Yellow Lentil Curry)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
For Cooking Dal
- ½ cup yellow moong dal - split yellow lentils
- ½ cup toor dal - aka split pigeon pea or arhar dal
- 3 large cloves garlic - peeled
- 1 inch piece fresh ginger - peeled
- 2 small green chilies - adjust quantity to taste
- ¼ cup cooking oil
- 2 teaspoon coriander powder - dhaniya powder
- 1 teaspoon cumin powder - zeera powder
- ½ teaspoon turmeric powder - haldi
- ¼ teaspoon garam masala powder
- 1 tablespoon tomato paste - or 1 large tomato, finely diced
- 6-8 curry leaves - fresh or dried
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 1 chicken cube - skip for vegetarian version
- 3 cups (710 ml) water - more later if needed
- a handful of chopped cilantro - aka fresh coriander leaves
- 2 tablespoons fresh lemon juice - or lime juice
For Tarka
- 3 tablespoons ghee - or cooking oil
- 3 large cloves garlic - roughly chopped
- 2 small green chilies - cut into 3 to 4 pieces each (Note A)
- 1 teaspoon cumin seeds - safaid zeera
- 1 teaspoon kasuri methi - dried fenugreek leaves
Instructions
Cook the dal
- Rinse the moong dal and toor dal together 2 to 3 times, then soak in warm (not hot) water for 30 minutes, and drain. You can skip the soaking step, but it’s recommended as it helps with digestion.
- In a small blender or chutney grinder, blend the garlic, ginger, and green chilies into a smooth paste. If it’s hard to blend, add a few tablespoons of water to help it along.
- Set your Instant Pot to Sauté mode to the "Normal" setting. Then add cooking oil.
- If your ginger-garlic-chili paste is watery, add it before the oil heats up to prevent any splattering. Saute the paste for about 2 to 3 minutes and stir constantly.
- Next add coriander powder, cumin powder, turmeric powder, and garam masala. Stir for a few seconds and be careful not to let it burn.
- If using tomato paste, add it now and cook for 1 minute. If using fresh diced tomato instead, add it and then cook for 6 to 8 minutes or until it softens and breaks down.
- Add curry leaves, salt, sugar and the optional chicken bouillon cube. Stir to mix. If using dried curry leaves, crush them between your palms before adding.
- Add the drained dals, pour in 3 cups water, and mix everything together.
- Close the lid and make sure the pressure/steam release valve is set to the Sealing position. Set the Instant Pot to Pressure Cook on "High" pressure setting for 22 minutes.
- When the time is up, carefully turn the valve to the venting position for a quick release. The steam will be super hot, so use a spoon or wear a mitt when turning the valve.
- Open the lid and stir until the dal is well blended and has paste-like consistency. Add water to adjust to your desired consistency. Depending on how thin you like your dal, you may have to add a bit more salt.
- Select “Less” on sauté mode and let the dal simmer. Stir every few minutes so the daal doesn’t stick or burn at the bottom. Meanwhile, get the tarka ready.
Prepare the tarka
- In a small pan, heat ghee or oil over medium heat. Add chopped garlic and chopped chilies. Sauté for 2 to 3 minutes or until the garlic just starts to turn golden at the edges, don't let it brown.
- Next add the cumin seeds and let them cook for about 30 seconds. Crush the kasuri methi between your palms, add it to the tarka as well, give it a quick stir, then turn off the heat.
- Carefully pour this hot tarka over the dal in the Instant Pot. It may sizzle and that’s normal.
Final steps
- Lastly, add lemon juice and chopped cilantro. Stir and let the daal simmer for 5 more minutes.
- Serve with rice, naan, or roti. If reheating leftovers, you may need to add a bit of water, as the dal thickens when it cools.
Notes
Note A: Green Chilies – I use small Thai green chilies, but you’ll also find milder, bigger green chilies in Pakistani/Indian grocery stores. Avoid serranos and jalapenos.