Urad Mung Dal: Simple stovetop or pressure cooker recipe uses ghee, asafoetida, cumin, fennel, cardamom, and water to cook split mung and urad dal until very soft.
Cardamom Flavor Profile: Toasting cardamom, cumin, fennel in ghee releases aromatic oils, imparting warm, sweet notes that complement the creamy texture of cooked dals.
Pressure Cooker Tips: Cook under pressure 10–12 minutes for very soft legumes, or simmer about 40 minutes in a pot; soaking overnight may reduce overall cooking time.
Melt the ghee in a pressure cooker and add the spices, cooking until the aroma is released.
Add the salt, urad dal, and split mung dal and sauté until well coated. Add water, cover and bring to pressure. Turn the heat down and cook for 10–12 minutes until legumes are quite soft.
You may also use a regular pot if you don't have a pressure cooker. Follow the same instructions, but add a little extra water and simmer for about 40 minutes or until very soft. Soaking the legumes overnight decreases cook time.
Light and warming toor dal is used in place of mung in this kitchari variation. This is an excellent kitchari recipe for kapha constitutions and imbalances and is good for balancing vata as well. A classic nutritious meal all in one pot, this dish goes well with almost any vegetable, so add in your favorites and try to keep it fresh and in season!
This split mung dal recipe is super simple and easy to make. When made in a pressure cooker it takes about twenty minutes, tops (and that includes the prep!). When cooking in a pot, it takes about 30–40 minutes.
