Vegan adaptable.

Lasooni Mung Dal Tadka is Gluten-Free and Vegan (omit the Ghee) and one of the simplest and fuss free dals to make, whether you use your Instant Pot/Pressure cooker or the Stovetop method, dinner could be not be quicker or simpler, and if you are using your Instant Pot, use the trivet to cook the rice at the same time. 

The North Indian style dal is cooked with garlic two ways – garlic is cooked along with the dal then woken up with a good sizzle of crispy garlic and cumin tempering before serving, giving it that smoky garlic aroma. Did I mention this is a garlicky dal? 

Serve it with rice, roti or a crusty bread.  

Ingredients

• 1 cup yellow skinless Mung dal
• 1 tbsp Ghee (use oil to make it vegan)
• 2 tbsp crushed garlic
• 1 tsp of crushed ginger
• 1/2 small onion finely chopped (optional)
• 1/2 small tomato finely chopped (remove skin by blanching it in hot water)
• 1/2 tsp. dhana jeera powder (coriander & cumin powder-optional)
• 1 Thai hot green chilli
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste
• 2 cups of water

For the tadka/tempering:

• 2 tbsp ghee or Oil (use oil to make it vegan)
• 3 whole  large cloves of garlic sliced thinly 
• 1 tsp cumin seeds
• a pinch or 1/4 tsp Asafoetida ( leave out for Gluten Free)
• 1 or 2 whole dry Kashmiri chilies ( or use 1 tsp of red pepper flakes)
• Cilantro for garnishing
• Juice of 1/2 lemon (optional)
  
  

Stove Top Method

Instructions

1.  Heat the Ghee/oil in a heavy bottomed pan. Add cumin seeds, green chili, garlic, ginger and the chopped onions and cook for 2 minutes and tomato and turmeric powder and dhana jeera and cook for 3 minutes 
2. Rinse and drain the dal and add it to the pan along with 2 cups of water and salt.
3. Cook in low medium flame for 15-20 minutes until dal is tender and can be mashed with the back of a spoon. 
4. Simmer and let it boil until thick and creamy.
5. Meanwhile prepare the takda by heating ghee /oil in a small pan, add sliced garlic and fry until crisp and golden brown, then add cumin seeds, and dry red chilli with the asafoetida. 
6. Add kasoori methi and red chilli powder.
7. Mix well and transfer tadka to dal.
8. Add chopped coriander leaves, mix well and switch off.
9. Serve hot with hot phulka rotis, parathas, basmati rice a dollop of ghee, papad and a mango pickle or raw onions kachumber.
   
   

Instant Pot Method

1. In the Instant Pot turn on the sauté mode and heat the Ghee/oil in it. Add cumin seeds, green chili, garlic, ginger and the chopped onions and cook for 2 minutes and tomato and turmeric powder and dhana jeera and cook for 3 minutes.
2. Add the washed dal and water. 
3. Close the lid with the vent in sealing position. 
4. Select the manual or pressure cook mode for high pressure for 10 mins. After 10 minutes, let the pressure release naturally for 5 minutes. 
5. Meanwhile prepare the takda by heating ghee /oil in a small pan, add sliced garlic and fry until crisp and golden brown, then add cumin seeds, and dry red chilli with the asafoetida. 
6. Remove dal into a serving bowl (Optional squeeze 1/2 lemon if you like before moving it to the serving bowl) and pour over the tadka for a sizzle, garnish with chopped cilantro.  
7.  Serve hot with hot phulka rotis, parathas, basmati rice a dollop of ghee, papad and a mango pickle or raw onions kachumber.
   
   

Notes:

• In  STEP #1 you can skip the sautéing part and add everything to the pan and let it cook until dal is tender and mushy-I do that all the time without compromising on the flavor.
  
  
• Use the same dal and make variations by adding spinach and other greens like fenugreek/methi leaves, baby green garlic, spring greens, baby kale, or finely chopped Swiss chard etc.
  
  
• You can add Kasturi Methi/Dry fenugreek leaves to the tempering if you like.
  
  
• Use tuwar dal/split pigeon peas or a combination of lentils like moong and masoor (red lentils) dal.
  
  
• I use ghee for tempering the spices, make it Vegan by using oil.
  
  
• Leave out the Asafoetida to make it gluten free.
  
  
• I keep it thick and serve it like a soup with crusty bread on cold winter days.