How to Make Indian Lentils (Moong Dal) in Detail

Indian lentils, also known as Moong Dal, are a delicious, protein-rich Indian dish that serves as a perfect vegetarian meal. It features a deep flavor and creamy texture, is naturally gluten-free, and can be made entirely vegan by using oil instead of ghee in the tempering. This dish is often served with Indian bread or enjoyed alone as a warm soup alongside a light salad. In this article, we will explain how to prepare Indian lentils using a stovetop, pressure cooker, or regular pot, along with essential tips to achieve the best results—even if you don’t have a pressure cooker.

How to Prepare Indian Lentils

The recipe starts with soaking the lentils for a short period while preparing the other ingredients, such as onions, tomatoes, and spices. This step helps speed up the cooking process and improves the texture. Then, a mixture of onions and tomatoes is prepared before adding the lentils, which are cooked until tender. Finally, a finishing tempering (tadka) is added, giving the dish its rich flavor and vibrant color.

Main Ingredients

• Whole Spices: Such as cumin seeds and mustard seeds, which add a distinct flavor. If you don’t like mustard seeds, you can omit them.
• Aromatics: Onion, garlic, and ginger, which form the base of the dish’s rich flavor and texture.
• Chilies: Green chili can be used according to your preference.
• Dried Red Chili: Adds a smoky, spicy flavor but can be omitted if unavailable.
• Ground Spices: Kashmiri red chili powder, turmeric, and garam masala (which typically contains a blend of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg). These spices provide warmth and a well-balanced taste. If you don’t have Kashmiri chili powder, you can substitute it with paprika.
• Hing (Asafoetida): Enhances digestion and adds a unique aromatic touch. If you follow a gluten-free diet, make sure to use a gluten-free version of this spice.
• Herbs: Curry leaves, coriander, and dried fenugreek leaves, which add a fresh and fragrant touch.
• Lemon Juice or Dried Mango Powder: Both provide a refreshing tanginess to the dish, and you can choose based on your preference.

Step-by-Step Cooking Method

1. Initial preparation

• Wash ½ cup of lentils thoroughly, rinsing them three times. Then soak them in 1¾ to 2 cups of water while preparing the other ingredients. If using a regular pot, soak them in hot water for 30 minutes to speed up cooking.
• Prepare ¼ cup chopped onion and ½ cup chopped tomato.

2. Preparing the Base Seasoning

• Heat 1 tablespoon of oil in a pressure cooker, regular pot, or Instant Pot.
• Add ½ teaspoon cumin seeds, 1 teaspoon minced ginger, 1 chopped green chili, and 5-6 curry leaves, then sauté for a minute.
• Add the onions and sauté until translucent (about 2-3 minutes).
• Add the tomatoes along with ½ teaspoon salt, and cook for 2 minutes until they soften slightly.
• Stir in ⅛ teaspoon turmeric, ¼ teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala, mixing well.

3. Cooking the Lentils

• Add the soaked lentils with their water and stir well.
• Cover the pot and leave it on medium heat until it comes from 4-5 whistles in the pressure cooker; And if you use the instant cooking pot, adjust it to cook by pressing for 10 minutes.
• For a regular pot: Bring to a boil over high heat, then reduce the heat and simmer uncovered, stirring every 6-7 minutes and adding hot water as needed. Cooking will take approximately 25 minutes.
• Once done, open the lid and slightly mash the lentils using a spoon. If the consistency is too thick, add ¼ cup of hot water and let it simmer briefly.
• Stir in 1 teaspoon dried fenugreek leaves and ½ teaspoon dried mango powder (optional).

4. Preparing the Tadka (Final Tempering)

• Heat 1 tablespoon of ghee in a small pan.
• Add 2-3 crushed garlic cloves and sauté until golden brown.
• Add ¼ teaspoon mustard seeds (optional) and ½ teaspoon cumin seeds.
• Once the seeds start popping, add ⅛ teaspoon hing, 5-6 curry leaves, and ¼ teaspoon dried red chili flakes.
• Pour the tempering directly over the lentils, stir gently, and serve with a squeeze of lemon juice.

Pro Tips for Perfect Lentils

• If using a regular pot, soak the lentils in hot water beforehand for faster cooking
• Do not overcook the lentils to avoid a sticky consistency
• Add enough water since lentils thicken as they cool
• For a stronger flavor, lightly toast the dry lentils before cooking

Enjoy this delicious Indian dish and serve it your favorite way. But now that you’ve learned how to make Indian lentils, are you ready to try it at our Tawabel India Restaurant, cook it yourself—or both?