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Ingredients
- cup Whole mung beans soak the beans overnight and then drain into a colander
- 1/4 teaspoon turmeric powder
- 1 pinch Asafoetida
- 2 tablespoons Ghee or other oil
- 1 teaspoon cumin seeds
- 1/2 cup Diced yellow onion
- 4 cloves Garlic, minced
- 1/2 to 1 teaspoon Pink Himalayan Salt
- 6 cups Water or Broth
Ingredients
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Instructions
- Put the pre-soaked Mung beans into a pot (or your Instapot). Add the turmeric and asafoetida, and then pour the water of broth into the pot or Instapot. If cooking on the stove, bring the heat to high and bring the mixture to a boil; then turn the heat to low and simmer the beans until they are soft and falling apart. If using an Instapot, put the lid on the pot and turn the Instapot onto the Bean cooking function
- Meanwhile, dice the onion and mince the garlic
- Once the beans are done, put a soup pot onto the stove and turn the heat onto medium. Once the pot is heated, add the oil or ghee and, after a moment, add the cumin seeds. Let the cumin seeds fry for 30 to 40 seconds and then add the minced onions. Fry the onions until they are starting to brown and then add the garlic. Fry another minute and then pour the cooked beans and their water into the pot--be careful to pour away from yourself as when the liquid hits the hot onion/garlic mixture it will steam and splutter.
- Let the mixture cook for a few minutes and then turn the heat down to low. Add salt and stir well. Then taste the dahl and adjust seasonings if needed.
- This is very nice served with a flat bread like chappatis or tortillas or plain rice.
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