How to Cook Yellow Moong Dal, No Soak, Perfect Texture (Video)

Transcript

Cooking Yellow Moong Dal

Ever wondered how to get perfectly soft yellow moong dal without any hassle? Let’s walk through a simple, no-stress method.

Quick Overview

You don’t have to soak yellow moong dal at all. Just wash it, add three cups of water for each cup of dal, and it will soften in about two whistles or twenty-five minutes on the stove.

At a Glance

At a glance: soaking is optional for a silkier texture, a pressure cooker needs two medium whistles, and an open pot takes twenty to twenty-five minutes if unsoaked.

Soaking Question

Yellow moong is the split, skinless version of green moong, so it drinks water quickly. A short soak of twenty to thirty minutes can make it extra silky or help older beans cook evenly, but longer isn’t needed.

Open Pot Method

For the open pot method, start by washing one cup of dal and, if you wish, soaking it for twenty minutes then draining. Place it in a heavy pot with three and a half cups of water, a half-teaspoon of turmeric and a teaspoon of oil. Bring to a boil, skim off the white foam for the first five minutes, then lower the heat, half-cover, and stir every five minutes until the dal reaches the texture you like.

Pressure Cooker

In a pressure cooker, add one cup of washed dal, three cups of water for a thin consistency or two and a half cups for a thicker one, half a teaspoon of turmeric and a teaspoon of oil. Seal the lid, bring to a hissing high heat, then drop to medium and count two whistles if the dal is dry, or one whistle if you soaked it. Let the pressure release naturally for about ten minutes before opening.

Thin, Medium, Thick

Water determines whether your dal ends up thin, medium or thick. For one cup of dry dal, use two cups for a thick, fry-ready consistency, three cups for a medium dal that pairs well with rice, and four cups for a soupy version. Remember the dal thickens as it cools, so keep it a little looser than you’ll serve, and re-heat leftovers with a splash of hot water.

Flavor Tadka

The tarka, or tempering, brings flavor to the mild moong. Heat a tablespoon and a half of ghee or oil, add a teaspoon of cumin seeds and let them crackle. Then stir in a pinch of asafoetida and two dry red chilies for five seconds. Add three sliced garlic cloves and a teaspoon of grated ginger, frying until the garlic turns pale gold. For a richer taste, you can also fry a chopped onion until golden, followed by a tomato for a few minutes.

Foam & Fixes

When dal heats, proteins and saponins create a white froth that’s harmless but can clog a pressure cooker vent. That’s why you skim it off in the first few minutes and add a teaspoon of oil to break the bubbles. If the bottom burns, it’s usually due to too little water or a flame that’s too high, pour the top into a clean pot and leave the burnt layer behind. Hard dal after thirty minutes often means old beans or hard water; just add hot water and keep cooking.

Fun Fact

Did you know? The sprouts in Chinese stir-fries and the translucent glass noodles both come from the moong bean.

Check with Doctor

If you have kidney disease, gout, high uric acid, or diabetes, it’s wise to check with your doctor or a renal dietitian about how much dal fits your diet. Also, discard any cooked dal that’s been out for more than two hours, or that looks slimy or smells sour.

Thanks for Watching

For the full step-by-step guide, visit thecareonline.com, remember, this is just cooking advice, not medical counsel.