Ingredients

• 155g green mung beans (sabut moong), soaked for at least two hours
• 1 teaspoon oil, or use a few tablespoons water to sauté
• 80 g chopped onion
• 2 cloves of garlic, finely chopped
• 1 hot green chili, finely chopped
• 2 teaspoons garam masala
• 0.25 teaspoon black pepper
• 0.5 teaspoon cayenne
• 3 Tbs tomato puree
• 3 Tbs kefir or yoghurt
• 450 ml water
• 0.5 teaspoon salt
• cilantro , lemon juice/ lime juice and pepper flakes for garnish

Instructions 

• Wash and soak your moong beans if you haven’t already then drain and set aside.
• Heat the pressure cooker and add the oil.  Once the oil is hot add the onion, garlic, green chili, and a good pinch of salt and cook until the onion is golden, 3 to 5 minutes. Stir occasionally. Also deglaze occasionally if needed by adding a 1-2 teaspoons of water.
• Once golden, add in the spices and mix well. Cook for another 15 seconds. Then add in the tomato puree, drained moong beans, water, and stir to mix in.
• (If using fresh tomato puree, add just the tomato puree after adding the spices and cook for 2 to 3 minutes until it comes to a good boil then add in the moong beans and water and mix in.)
• Mix really well to pick up any stuck bits, add the lid and pressure cook for 15 minutes or bean mode for 35 minutes.
• Let the pressure release naturally then open the lid, stir and mash.
•  Add the kefir/ yoghurt and taste and adjust salt and flavor. If the dhal is too thick, you can add in some more water/kefir and mix in while the djal is still hot.
• Remove the dhal and garnish with cilantro and lemon juice and serve with rice, quinoa, naan, or flat bread.