How To Make Moong Dal without Pressure Cooker

Moong Dal without Pressure Cooker. You don’t need a pressure cooker or instant pot to make this delicious and creamy moong dal recipe without Pressure Cooker. With just a few minutes on the stove, you can enjoy a flavourful and satisfying dish that is perfect for any meal. Give it a try & see how easy it is to make this tasty dal recipe!

What is dal?

Dal is a staple dish in Indian cuisine, made from lentils or other legumes that have been cooked & seasoned with various spices and herbs. It is a nutritious and filling dish that can be enjoyed on its own or as a side dish with rice or bread. While many recipes call for using a Pressure Cooker to cook the dal quickly, It is also possible, to make a delicious & simple Moong Dal without one.

Moong Dal is easy to cook on the stovetop.

“Looking for a simple and delicious recipe for moong dal? You don’t need a pressure cooker for this one! Moong dal, also known as green gram dal’ or payasam paruppu in Tamil, is a thin yellow lentil that cooks quickly on the stovetop. “Simply cook the lentils until they lose their shape & blend into a creamy, decadent Curry. It’s the perfect comfort food for any day of the week!

You can still make a delicious and creamy moong dal on the stovetop. Unlike other dal, moong dal’s thin shape allows it to cook quickly & gently without the need for a pressure cooker. This recipe is perfect for unexpected guests as it’s simple, doesn’t require soaking, & tastes good. As my grandmother used to say, moong dal is the ultimate comfort food.

Ingredients required for Simple Moong Dal without Pressure Cooker:

½ cup – Split moong dal (100g)

1 ½ cups – Water

¼ tsp – Turmeric

2 tsp – Vegetable oil

½ tsp – Kosher salt, plus more to taste

1 tsp – Melted ghee or butter, unsalted

2 tsp – Lemon juice (Optional)

Cilantro for garnish (Optional)

Cooked Basmati Rice or Roti (Optional)

 

How to prepare Simple Moong Dal without Pressure Cooker:

1   First wash the Moong dal.

2   To make a simple moong dal without a pressure cooker, start by adding the dal’ to a pot with a lid & bringing it over to your sink.

3   Start by filling a pot halfway with water. Then, use your fingers to swish and lightly scrub the dal in the water to release any excess starch.

4   Drain the cloudy water and repeat this process until the water runs clear. Once the water is Fairly clear’ drain the dal one last time before cooking.

5   Start by adding the dal to a pot along with water, Turmeric, & oil.

6  Start by placing it on the stovetop over medium-high heat & allowing it to come to a simmer.

7   Once it’s simmering, cover the pot with a lid and let it cook on medium heat for 15-20 minutes.

8   Once the dal’ is cooked, remove the lid from the pot. 

9   Ensure that the dal is cooked thoroughly and has a mushy texture. If it is not yet fully cooked, continue to cook it for a bit longer until it reaches the desired consistency.

10  Once the dal is cooked, add some salt & ghee to enhance the flavour.

11  All you need is a whisk’ or a wooden spoon to mix the dal until it becomes a creamy and homogenized dish.

12  Add salt to taste and adjust as needed.

13   Once it is done, you can add some lemon juice, ghee, & cilantro for extra flavour. This dish pairs well with basmati rice or roti.

Notes:

When cooking dal, it’s important to monitor the water level. If the water starts to run low, you can add small amounts of water (about ¼ cup at a time) to the pot. On the other hand, if there is too much water at the end of the cooking process, you can try whisking the dal to thicken and emulsify the water and fats. If the dal is still too watery, let it simmer with the lid uncovered until it reaches your desired consistency.

While there are countless variations of dal recipes, this basic recipe is a great starting point. To take your dal to the next level, you can add finishing oil or tadka. To do this, heat oil or ghee in a saucepan and add your choice of aromatics, such as cumin seeds, curry leaves, or garlic. Once the oil is infused with flavour, pour it over the dal to add depth and complexity to the dish.