Dry Moong Dal sans oil by Surinder

Added 28 September 2026

Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 1 cup Moong dal (201 g)
• 1.2 cup Water (284 g)
• 0.5 tsp Mustard seeds (1.8 g)
• 1 g Curry leaves
• 1 g Cinnamon Stick
• 6 g Cloves
• 5 g Dried Red Whole Chilli
• 0.5 tsp Turmeric (1.1 g)
• 1 tsp Red Chilli Powder (4.9 g)
• 0.5 tsp Cumin powder (2.5 g)
• 1 tsp Coriander Powder (4.9 g)
• Salt, to taste
• 1 tsp Lemon juice (4.9 g)
• 4 g Fresh parsley

• Ingredients in total: 522 g
• Weight lost in cooking: 100 g (mostly water boiling off)
• Net weight (cooked): 422 g

Method

1. This is a sub recipe. Add oil of your choice.
2. In a Pressure Cooker, heat an oil of your choice. When oil is hot, add mustard seeds. If oil is sufficiently hot, mustard seeds will splutter. This is the time to add Cloves, Cinnamon, Curry leaves and dried Chilli. Saute for less than a minute. Make sure you don't burn the spices.
3. Soak Mung Dal for at least 1/2 hour may be one hour in water. Throw away the water retaining soaked Dal.
4. Add Mung Dal to the Pressure Cooker, slightly saute it and mix spices well. Add Turmeric powder, red chilli powder, cummin powder, coriander powder and salt to taste. I add about 1/2 tsp of salt.
5. Add water, stir and mix everything well. Close the pressure cooker lid, put the weight (whistle) on the lid and keep it on medium heat.
   Wait for one whistle and then lower the heat. Leave it for 2-3 minutes and then turn off the heat.
6. Wait for the steam to cool down. Check with the weight that the pressure of the steam is gone. Then open the lid.
   Slightly gently move the Dal around.
7. Add some lemon juice and fresh coriander. Your Dal is ready.

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From https://gapplate.australians.com/recipes/dry-moong-dal-sans-oil-by-surinder/