Difficulty
Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
30 minutes
Servings
5

This comforting split mung bean dal is a nourishing staple—easy to prepare, deeply satisfying, and rich in plant-based protein. Cooked in the Instant Pot for convenience, the creamy mung dal is gently spiced and soothing to the digestive system. What truly elevates this dish is the aromatic tempering poured over the top. Hot oil infused with cumin seeds, mustard seeds, and dried red chilies that sizzle into the dal, adding depth, heat, and traditional South Asian flair. Serve it with basmati rice or flatbread for a grounding, healing meal.

Preparation Note

Rinse the split mung beans in a fine mesh strainer and then add them to a bowl and cover with water. Allow them to soak for 1 to 3 hours. Then drain and rinse.

Ingredients
2 tablespoons extra virgin olive oil
1 medium onions chopped
2 teaspoons finely grated fresh ginger
2 roma tomatoes diced
1 teaspoons cumin seeds
1 teaspoons turmeric powder
¾ teaspoons garam masala
½ teaspoons kashmiri chili powder
1½ cups split mung beans
1½ teaspoons sea salt
5 cups water
½ cups cilantro chopped

Garnish

3 tablespoons avocado oil (or ghee)
1 tablespoons cumin seeds
1½ teaspoons black mustard seeds
5 dried Thai chili pepper
½ teaspoons kashmiri chili powder