Bengali Moong Dal Recipe

5 from 9 votes

Bengali moong dal is a straightforward recipe that relies on the intense flavors of dal and spices.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 360kcal

Cost: $10

Wash and rinse the yellow lentils 2-3 times until the water clears.
1½ cup moong dal
Add the washed lentils to the instant pot along with 5 cups water.
Close the instant pot lid and press the “Manual” button. Set the timer to 6 minutes at high pressure.
Press cancel and let the pressure release naturally when the time is up.
Meanwhile, place a large pan over a medium flame. Add 2 tbsps of oil, preferably olive oil or mustard oil.
2 tablespoon coconut oil
Add cumin, fennel, mustard, urad dal, methi seeds, and bay leaves (optional). Let them splutter for 30 seconds.
½ teaspoon mustard seeds, ¼ teaspoon methi seeds, ⅓ teaspoon fennel seeds, ½ teaspoon cumin seeds, ⅓ teaspoon urad dal
Add red chilies, grated ginger, and green chilies. Saute them for another 30 seconds.
1 teaspoon ginger, 2 red chilies, 1 green chili
Add chopped tomatoes and mix them well. Let them cook for 2-3 minutes over low flame until the tomatoes release all their liquid and become mushy.
1 tomato
Add turmeric powder, garam masala, and salt to taste.
⅓ teaspoon turmeric powder, ½ teaspoon garam masala powder
Add boiled dal and stir everything together.
Bring it to a boil and simmer on low heat for 10 minutes or until the desired consistency is reached.
Garnish with coriander leaves and serve hot. Enjoy!

Cook the lentils separately using an Instant Pot or Pressure Cooker. This will reduce cooking time.

Adjust the amount of spices according to your preference. And add a bay leaf for a traditional touch.

Make sure to mash the lentils before adding them to the pan if you prefer a creamy texture.