Coziest Ever Tarka Mixed Moong Dal

My all time favorite time of the year is coming – Fall. As the air crispens and the leaves begin their slow shift to amber and gold, my kitchen naturally shifts gears too. Fall always calls for meals that anchor us—simple, nourishing dishes that bring warmth into the house as the sun sets a little earlier each day. It is finally lulling me into cooking. I have been trying to doing some weekend prepping to get through the week kind of cooking. And this Coziest Ever Tarka Mixed Moong Dal is one of those have to make it kind of super simple yet oh so good kind of dishes. Truth be told, this is a make it is up as you go along and there are no wrong ingredients. Just for emphasis, I have given you two variations, and I encourage you to make this your own with your own favorite variation.

The Story of my Tarka Mixed Moong Dal

As always, the cooler weather and mega change in page hit me like a splash of cold water. Despite no real back to school, action, getting back to the beginning of the semester and the like start of back to teaching. It is my son’s final year of college. I spent a good weekend in Baltimore. One of these days, will share my four years of good Baltimore finds. However, this time round we ate at Samos and Miss. Shirleys.

An easy to pull together mixed dal tarka.

And, coming home, I suddenly craved cooler weather food. Autumn dining needs to balance two distinct desires, the emotional need for comfort and the practical need for simplicity. A meal that comes together without too much time. Well, the instant pot takes care of the simmering. I have kept the core the same but played around with two variations – one adding a cup of corn (very optional) and second adding in 1 cup of cooked white beans and a little fenugreek. Sort of a moong dal version of Dal Makhani, but, a lot lighter.

Mixed Dal Tarka

My New Technique: The Dual Moong Blend

Usually, Tarka Dal relies on a single variety—often quick-cooking yellow moong or earthy split green moong with the skin on (chilka moong). So essentially this riffs off my classic version.  Lately, I’ve started using an equal mix of yellow split moong dal and green split moong dal (with skin). I cooked this for a cooking class at the Somer Library, and everyone seemed appropriately happy.

Want more instant pot recipes like this? Check out my cookbook.

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Coziest Ever Mixed Moong Dal Tarka

A simple easy and very satisfying recipe for dal. It is versatile and flexible and perfect for your weeknight to weekend goals.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• 2 tablespoons light olive oil Can be substituted with any neutral oil
• 3/4 teaspoon whole cumin seeds
• 1/2 teaspoon whole mustard seeds
• 1 dried red chili
• 10 curry leaves
• 1 medium red onion, chopped
• 1 teaspoon finely minced fresh ginger
• 4 cloves of garlic, finely chopped
• 1/2 cup split green moong lentils
• 1/4 cup split yellow moong lentils
• 1/2 teaspoon turmeric
• 1 teaspoon mild red chili powder, like Kashmiri chili powder
• 1 teaspoon salt
• 1 cup about 3 tomatoes, chopped (or 3/4 cup of diced canned tomatoes
• 1 cup mixed vegetables (such as corn or finely chopped cauliflower) (optional but a good idea
• 1 teaspoon ghee

Optional Variation Ingredients

• 1/2 cup cooked white beans
• 1 teaspoon kasuri methi

Finishing Ingredients

• 2 tablespoons finely chopped cilantro
• 2 tablespoons fresh lime juice (about 1/2 fresh lime, juiced)

Method

 

1. Dal
2. Turn the instant pot into sauté mode, heat the oil until smoking. Add in the whole cumin seed and the mustard seeds and allow about 30 seconds for the seeds to crackle.
3. Add in the whole red chili and the curry leaf and stir it in.
4. Add in the chopped red onion and cook for about 5 minutes, until the onion softens and wilts.
5. Add in the the ginger and garlic and cook for another 2 minutes.
6. Add in the green and yellow moong dal and mix well. And add in 2 and 1/4 cup water.
7. Stir in the tomatoes, salt, turmeric, and kashmiri chili powder. Add in the vegetables if using. Add in the ghee.
8. If doing the optional variation, add in the beans and the fenugreek leaves.
9. Cover and set the instant pot to 10 minutes and allow for a natural release or release the pressure after 10 minutes.
10. Stir the dal well to mash and incorporate, check for the desired thickness.
11. Stir in the lime juice and cilantro and enjoy!
Note, if you wish to do it on a stove top, start with a heavy bottomed pan, and continue as described., until the pressure setting stage. Instead of setting the pressure, bring the mixture to a simmer. Cook for 40 minutes, on medium heat, stirring occasionally to break down the dal. Continue cooking until a nice soft and creamy consistency is reached. Finish as drescribed.