“Balance is the key to everything. What we do, think, say, eat, feel, they all require awareness, and through this awareness we can grow.”
Well ant that the truth. Balance is key. Intuitively we all know that. When certain areas of our lives feel off balance, we can start to feel like we are caught in a storm. Except that storm is going on in our minds. Everything starts to feel chaotic, the smallest of tasks and decisions become some of the most strenuous. It’s quite easy to fall into this tailspin of chaotic when off balance, but awareness can center us. By simply being aware and taking one small step to center yourself, can bring some amazing results. Deep breaths, mediation, hobbies, crossing one thing off of your to do list, taking some time to yourself, attending a new spin class etc.
Building and creating this healthy & hearty dish, centered me today. I had a weekend full of not so great nutrition (hey, it happens and that is OK), but I remembered my goal of trying to incorporate more lentils and vegetables into my diet. So I set aside some time today, to meal prep a healthy dish for the week ahead.
This Moong Dal is packed full of authentic flavor! My mom makes this dish almost weekly, and serves it with rice. She uses a pressure cooker and makes her dal with a little more liquid (I prefer a thicker dal). I wanted to recreate those flavors, using my instant pot. And that is exactly what I did! Basically this was my detox after a weekend full of indulgences.
Best part: parental taste test approved!
Instant Pot Green Moong Dal
Ingredients
- 1 tbsp olive oil
- 1/4 tsp cumin seeds
- 2 garlic cloves minced
- 1 tsp ginger paste
- 1/2 serrano chili diced
- 1 tomato diced
- 1/4 cup onions diced
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 2-3 curry leaves
- 3 1/2 cups water
- 1 tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp coriander powder
- salt & pepper to taste
- 1.5 cup moong beans
- 1 clove bud
- 1/4 cinnamon stick
- 1 1/3 cup water for last step
- Additional sprinkle of spices if needed
Garnish:
- Cilantro chopped packed
- Avocado diced
Instructions
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Set instant pot to saute mode for 4 mins. Add in olive oil and let heat. Next add in: cumin seeds, minced garlic cloves, ginger paste, serrano chili, tomato, onions, turmeric powder, cumin powder, garlic powder and curry leaves. Continue to stir and mix together. If ingredients start to stick to the pot, add in a bit more oil or a drizzle of water.
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Once saute mode turns off, add in water, lemon juice, chili powder and coriander powder. Stir well. Next add in moong beans, clove bud and cinnamon stick. Stir again. Press pressure cook button and set to high pressure. Set timer to 15 minutes. Make sure valve is set to “sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.
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Once all pressure has released and lid has been removed, press saute button and set for 3 mins. Add in 1 1/3 cup water, stir together and add in a sprinkle of garlic powder, chili powder and a drop of lemon juice. I do this because some flavor is lost while pressure cooking. So perform a taste test and add in whatever you like! I add in additional water to give it more texture. You can add in more or less water depending on your preference.
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Garnish with avocado slices, cilantro and diced onions. Serve with your choice of sides. I like to serve with brown rice or quinoa!
Recipe Notes
- feel free to add in a 1/2 tsp to 1 tsp of sugar if needed or “Gur” (Jaggery)
- serve over brown rice and a tsp of Ghee for extra yumminess
