Chilke wali moong dal or chilka moong dal recipe - EASY dal recipe made in pressure cooker and the added tempering/tadka on top at the end to perk up the flavors.
Chilka moong dal is known as split green gram with skin in English. In Gujarati, it is known as fotra wali mag ni dal (fotra=chilka, mag=moong).
This is my mom’s recipe. I have learned it from her few years back. And since then I have been making it once a week. Give it try, this will be staple in your kitchen too like me.
Using this kind of moong dal with skin, I do make simple, mild khichdi recipe.
This dal is very light on stomach. So it is healthy too just like any other dal/beans.
Check out more dal recipes
Chana dal // Moong dal palak // Arhar dal // Dhaba urad dal
How to make chilke wali moong dal recipe (Step by Step Photos):
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1) Wash moong dal under running cold water till water runs clear. Take washed dal in a pressure cooker. Add 1 cup of water, close the lid, and put the weight on. And cook it for 4-5 whistles on medium heat.
2) Let the pressure go down by itself. Then open the cover.
3) Turn the heat back on medium heat. Add turmeric powder, coriander powder and salt.
4) Mix well. And let it simmer for 2-3 minutes while you make tadka. If needed you can add water at this point. Add water as per you liking consistency of dal.
5) Now make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds let them pop. Then add cumin seeds and let them sizzle a bit.
6) Then add ginger paste and garlic paste. Cook it for 30 seconds or till the raw aroma of ginger garlic goes away.
7) Add chopped tomatoes. Cook it till it becomes soft but not mushy.
8) Add red chili powder and garam masala. Turn off the gas heat.
9) Mix it well.
10) Add it to simmering dal.
11) Mix it well. Switch off the gas for dal as well.
12) Garnish it with chopped cilantro and serve hot.
Serving suggestion: Serve this moong dal with plain steamed rice or jeera rice or any mild flavored pulao. It can be served on side with your roti-sabzi.
Chilke wali moong dal recipe
Ingredients
For pressure cooking:
- ½ cup Chilkewali moong dal
- 1 cup Water
For chilka moong dal recipe:
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- Salt to taste
- 1 tablespoon Cilantro or coriander leaves chopped finely
For Tadka:
- 2 teaspoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoons Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- ¼ cup Tomato chopped
- ½ teaspoon Red chili powder
- ¼ teaspoon Garam masala
Instructions
Pressure cooking the dal:
- Wash moong dal under running cold water till water runs clear.
- Take washed dal in a pressure cooker. Add 1 cup of water, close the lid, and put the weight on.
- And cook it for 4-5 whistles on medium heat.
- Let the pressure go down by itself. Then open the cover.
Making chilkewali moong dal recipe:
- Turn the heat back on medium heat. Add turmeric powder, coriander powder and salt.
- Mix well. And let it simmer for 2-3 minutes.
- If needed you can add water at this point. Add water as per you liking consistency of dal.
Making tadka:
- Heat the oil in a small pan on medium heat. Once hot add mustard seeds let them pop.
- Then add cumin seeds and let them sizzle a bit.
- Then add ginger paste and garlic paste. Cook it for 30-40 seconds
- Add chopped tomatoes. Cook it till it becomes soft but not mushy.
- Add red chili powder and garam masala. Mix it well.
- Add this tempering to simmering dal.
- Mix it well. Switch off the gas.
- Garnish it with chopped coriander leaves
Excellent dal recipe. I pressure cooked the dal in the Instant Pot (I used IP instead of PC because our family does not like PC dal taste) and then did the tadka in separate pan and added it to the dal. I want to know if this is right way to make your dal recipes that use pressure cooker in Instant Pot or you add tadka and dal in Instant Pot and cook them like you did in Lauki Chana Dal and Whole Masoor Dal. Or both.
For our family it's other way. We like traditional PC taste. 🙂 But when I don't have time to babysit the PC, I would use instant pot.
in both methods, the taste and flavor will be different. If you see in the dal fry, lauki chana dal, I make tempering first and them cook in IP.
You see my dal tadka recipe, I have done the tempering after cooking. The tadka on top make the dal aromatic and has totally different flavor compared to former one.
So it purely depends on what kind of flavor, aroma you are looking for. Choose as per that.
Thanks Kanan for the awesome reply. I noticed that when I do the tadka in IP instead of separate pan, the dal is much more tastier and flavorful. So I will choose that method.
Can you make it the dal pressure cook in instant pot? Will it still be 1 cup water with 4-5 pressure cook?
Increase the water amount (total 1 1/3 cups) and cook for 5 mins on manual
The only way to achieve happiness is to cherish what you have and forget what you don't have
The dal was simple fast n everyone enjoyed it
Glad to hear it