Cook this delightful daal known as Chhilke wali Mung Ki Daal or mung beans with the skins on (split green mung beans). Mung beans are easy to cook and therefore very popular among busy people. I make this with a beautiful tempering of dried red chillies and garlic. That looks really attractive and tastes wonderful too. This is a great dish to serve as part of a meal with roti or rice and vegetables because of its complementary nature and consistency.
- Pressure cooker or Instapot
- 200 g Split or whole green mung beans Cooking time will be reduced if you soak these for four hours
- 1 tbsp peeled and chopped ginger stem you can use frozen or 1 tsp ready-made paste instead
- 1 tbsp chopped garlic you can use frozen or 1 tsp ready-made paste
- 200 g chopped ripe tomatoes or half a tin of tomatoes
- 2 chopped green chillies substitute with 1 tsp red chilli powder if you do not have these
- 1 small chopped onion
- 50 g unsalted butter or ghee you can use sunflower, rapeseed, vegetable, groundnut or corn oil instead but the flavour will be different
- 2 cloves sliced garlic
- 1-2 dried red chillies optional
- 1 tsp cumin seeds
- coriander leaves for garnishing
- If cooking in a pressure cooker, place the soaked beans with double the volume of water together with the garlic, ginger, onion, tomato, salt and green chilli and cook for 10 minutes after high pressure has been reached. Switch off the heat and allow the pressure to reduce gradually while it cools.
- If cooking in an instapot, place the above ingredients in the inner pot and cook for 25 minutes on the manual setting. Allow the pressure to reduce naturally over 10 minutes or so.
- To check if beans are done, press one or two in between your index finger and thumb. if soft and no hard core can be felt it means they are done.
- Heat the butter ghee in a small frying pan. Add the cumin and let this sizzle. Now add the garlic slices and let these sizzle over a low flame until they turn golden brown. Switch off the heat. Add the red chillies and turmeric and stir around for 2-3 seconds taking care not to let them burn. Pour over the cooked dal. Garnish with coriander and serve.