Make Sukhi Mung Dal: An Easy and Nutritious Side

Make Sukhi Mung Dal: An Easy and Nutritious Side

Rinse and soak the Mung Dal in measured water for 15-20 min. Stir in salt, turmeric, Hing and a bit of oil. Pressure-cook, pot-in-pot, for 3 min, with natural pressure release. Add measured water, then gently fluff the cooked Dal - do not mash the grains! Make Tadka with mustard, cumin and fennel seeds, turmeric, Hing and green chilli. Add fluffed Dal, stir cover and simmer for a few min till heated through. Squeeze lime juice, garnish with fresh coriander (cilantro) and serve hot with fresh Roti/Phulka (lunch/dinner), or with Chaat toppings at teatime. Enjoy!

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Prep Time 5

Cook Time 15

Soaking Mung Dal, waiting for Natural pressure release, cooling cooked Dal 30

Total Time 50

Course Breakfast, Side Dish, Snack

Cuisine Gujarati, Indian, Maharashtrian, North-Indian, Punjabi, Rajasthani

Servings people

Calories 119 kcal

Equipment

Pressure cooker preferred If not available, cook on the stove-top in a steamer - it will take a little longer; See Recipe Notes for details
Small stainless steel bowl/insert container that fits inside the pressure cooker pot: for 'pot-in-pot' cooking
Rack / trivet - to place inside pressure cooker for 'pot-in-pot' cooking

Ingredients

To soak the Mung Dal

1/2 cup Split Yellow Mung Dal
6 tbsp Water measure carefully!
1/8 tsp Hing (Asoefetids) for strictly gluten-free - use gluten-free Hing
1/8 tsp Turmeric
1 tsp Oil I like peanut oil; any other neutral tasting oil OK (do NOT use Extra Virgin Olive Oil here)

To pressure-cook soaked and seasoned Dal: 'pot-in-pot' method

1/4 tsp Salt adjust as per taste preference

To add to the cooked and cooled Dal

2 tbsp Cold water ice-cold preferred

For Tadka

2 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Fennel seeds (optional)
1/8 tsp Turmeric
1/8 tsp Hing (Asoefetids) for strictly gluten-free - use gluten-free Hing
1/2 whole Green Chilli - sliced in half lengthwise Serrano , or other medium-spicy green chilli; adjust as per spiciness preferred

For Garnish

2 tbsp Fresh coriander leaves (Cilantro - chopped
1 whole Lime / Lemon fresh is preferred; If not available, use bottled lemon juice

Instructions

Rinse and soak Mung Dal in measured water

Measure out 1/2 cup Mung Dal into a pressure cooker insert container
Add a little water, rub the Dal gently and drain the water. the water will look cloudy. Repeat a couple more times: the rinse water will start looking much clearer.
Drain the water completely using a mesh strainer. Then add 6 tbsp water (1/4 cup + 2 tbsp)
Note:
Be sure to measure the water carefully - do NOT add extra! Otherwise your Dal will become mushy as it cooks!
Add:
1/8 tsp turmeric, 1/8 tsp Hing (soefetida), 1 tsp oil
Stir, cover and set it aside to soak for 15-20 min.
Most of the water will be absorbed by the Dal by this time. Add 1/4 tsp salt and stir it in.

Prepare pressure cooker for pot-in-pot cooking

Place a rack/trivet inside the main pressure cooker pot.
Add 1 1/2 - 2 cups water: the water should be barely above the level of the rack/trivet

Pressure cook the soaked and seasoned Mung dal

Place the seasoned soaked Mung Dal container on top of the rack/trivet inside the pressure cooker.
Close the lid and pressure cook for 3 minutes at full pressure.
For Instant Pot:
Set the timer to 3 minutes at Hi pressure.
For stove-top pressure cooker:
1. Cook on Hi till full pressure is reached - 1st 'whistle' or a hissing sound that indicates full pressure has been reached;
2. Lower the heat to medium and cook for 3 minutes.
3. Move the pressure cooker away from the stove-top to allow faster natural pressure release and to prevent over-cooking the Dal.
Allow natural pressure release: this will take 8-10 min. Do not force release the pressure.
Open the lid after pressure has been fully released.

Fluff the cooked Mung Dal

Take the cooked Mung Dal container out of the pressure cooker. Let it cool, undisturbed, for 5-7 min uncovered.
Note: Do not stir at this time! The hot cooked Dal is delicate and can get mushed easily.
Add 2 tbsp cool water - measure carefully- do not add extra.
Use the blunt side of a knife to gently loosen the Dal from the sides of the container.
Then use the knife to gently fluff and separate the grains of the cooked Dal: the cool water acts as a lubricant and allows the grains to separate easily without getting mushed.

Finish making the Sukhi Mung Dal

Slice a green chilli in half, lengthwise: I have used only 1/2 a chilli.
(See the Tadka picture below.)
Make the Tadka:
Heat 2 tsp oil in a 10 inch (25 cm) frying pan on medium heat. Keep the lid handy to catch splatter from popping seeds.
When the oil begins to shimmer (about 30 seconds), turn the heat down to Lo, and add 1/4 tsp mustard seeds and quickly close the lid. The seeds immediately start to sizzle and pop (and splatter!).
Wnen popping stops, add 1/4 tsp cumin seeds, 1/4 tsp fennel seeds and a slit green chilli.
Allow the seeds to sizzle for 15-20 seconds, then add 1/8 tsp turmeric and 1/8 tsp Hing.
Turn the heat off.
Add the fluffed cooked Mung dal.
Mix gently to evenly distribute the Tadka.
Splash about 2 tsp water all over the top: do NOT stir!
Cover and cook on low heat for 5-7 min, to allow the Tadka flavors to get absorbed into the Dal.
Meanwhile, rinse and chop fresh coriander leaves (Cilantro).
Rinse and roll the lime/lemon on the cutting board: roll it hard to soften it a little - this helps release its juices more easily.
Cut the lime in half to squeeze over the prepared Sukhi Mung Dal. Cut the remaining half into wedges to serve on the side.
Squeeze 1/2 the lime over the Sukhi Mung Dal just before serving. Garnish with fresh coriander and serve hot.
Serve the Sukhi Mung Dal - with fresh Roti for lunch/dinner...
or like Chaat at teatime ....
With a bowl of yogurt on the side ...
Enjoy!

Notes

No pressure cooker?

No worries....

Use a steamer to steam-cook the Mung Dal
- Assemble the steamer
- Add water to the steamer and bring the water to a boil.
- Place the container with the soaked and seasoned Mung Dal in the steamer.
- Steam for 11-12 min.
  - Check for done-ness with the 'thumb-press' test:
    - remove a few grains of Dal and place them on a plate
    - wait for a few seconds to let them cool a bit
    - press down on the grains with your thumb: when dal is cooked, it gets 'smashed' under your thumb
      - if the Dal seems a bit too firm, continue to steam for 2-3 min longer and test again
- Turn the heat off.
- Leave the steamed Dal in the steamer, undisturbed, for 3-4 min.
- Remove the cooked Dal from the steamer and allow to cool, uncovered.
- Continue as directed in the main recipe.

If you do not have a steamer, no worries...

It is pretty easy to create/assemble a steamer from common kitchen equipment. Here are some suggestions:

Use a rack / trivet in a large stockpot with well-fitting lid
- Add 2-3 cups water to the pot.
- Place a stainless steel trivet inside the pot: the water should barely cover the trivet.
  - the trivet is meant to elevate the steaming bowl above the water used to generate the steam.
  - a wide-band stainless steel ring (1-2 inches high) can also be used as a trivet to support the steamer plate above the water in the pot - see picture below
- Check the size of your steaming bowl: place the empty steaming bowl on the trivet to make sure it fits comfortably, and without wobbling.
  - If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
    - If it is too tight, use a slightly smaller bowl for steaming.
    - Try to lift it out with tongs, as a trial run - to make sure you can do so after steaming.
- Cover the pot with the lid and begin heating
  - When the water starts boiling, the steamer is ready for steaming the Mung Dal as described above.

Storing Leftovers:

Store leftover Sukhi Mung Dal in a glass/ceramic container with a well-fitting lid.

In the Refrigerator:

Consume within 2-3 days
To serve, reheat in the microwave or on the stove-top (in a small pan) till steaming hot
- Add fresh garnish, if possible.

In the Freezer:

Good for 4-6 weeks, possibly longer
To serve, thaw first
- on the counter or
- in the microwave at 20-30% power
Reheat thawed Dal in the microwave or on the stove-top (in a small pan) till steaming hot
- Add fresh garnish, if possible.

Nutrition

Serving: 0.3cupCalories: 119kcalCarbohydrates: 16gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 153mgPotassium: 336mgFiber: 4gSugar: 2gVitamin A: 16IUVitamin C: 0.3mgCalcium: 40mgIron: 2mg

Keyword Dry Beans, Dry Dal, Hi Fiber food, Hi Protein food, Indian side dish, Low fat recipe, Mung Dal, Simple Dal, Simple Indian food, Sookhi Mung Dal, Sukhe Mung, Teatime Snack, Yellow Mung Dal

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