Vegan Masala Recipe
Pressure Cooker Whole Moong Dal
A Indian vegan dal made to taste rounded, savoury and properly cooked, with the lentils giving the dish its body rather than sitting in a thin sauce. This is the kind of family-style cooking that rewards patience and a careful hand with the masala.
From the kitchen
What to expect
The main thing here is texture. Give the lentils enough time to soften fully, then season at the end so the finished dish tastes full, calm and properly balanced.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Add moong dal, water, 1 large onion, finely chopped, tomatoes, ginger, garlic, turmeric, cayenne pepper, garam masala, salt, and ground cumin to the pressure cooker.
- 2
Seal and cook on High Pressure for 20 minutes.
- 3
Allow natural pressure release for 10 minutes.
- 4
Release remaining pressure and open the lid.
- 5
Stir in 1 tbsp lemon juice and sugar.
- 6
Taste and adjust 1 tsp salt and acidity as needed.
- 7
Garnish with chopped 2 tbsp fresh coriander, chopped and serve.
Gather everything first
Ingredients
- •4 cloves garlic, minced
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •1 tsp turmeric
- •1 tsp garam masala
- •1 tsp ground cumin
- •2 medium tomatoes, chopped
- •1 cup moong dal, rinsed
- •1 cup water
- •1 tsp salt
- •1/2 tsp cayenne pepper
- •1 tsp sugar
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Do not rush the final simmer. Good dal develops its body gradually, and it should taste rounded rather than sharp.
- •If the mixture becomes too thick, loosen it with a splash of hot water. It should be rich and spoonable, not stiff.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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