Easy Whole Moong Dal and Potato Curry

Many folks seem to think that Indian food is somehow difficult and time consuming to make. If you want to make the elaborate North Indian food that you eat in restaurants, it may take you awhile. But Indian home cooking is a different thing altogether. With the help of a pressure cooker, you can turn out a complete dinner (lentils, rice and a veggie stir-fry) in 45 minutes or less. Usually less!

Unfortunately I ran out of the dal I usually use for my South Indian dal recipes (either split peeled moong dal or toor dal) but I did have a jar full of whole green moong. Whole green (or unpeeled) moong has a wonderful flavor, although it does take a little longer to cook. It tastes great plain, as I've prepared it today, or in combination with other dals, which is what I usually do. Today's recipes come from northern India (Gujarat for the potatoes; the dal is sort of a northern Indian-inspired dish).

Caveat - Although I've called for whole green moong in the first recipe, I assure you that you can use ANY lentils that you find with equally delicious results. Plain "lentils" from the grocery store will work. Pink lentils (aka masoor dal) cook up particularly fast. And if you live near a Trader Joe's, may I recommend trying the pre-cooked lentils that you can find in the refrigerator section? Just start the recipe after step 1 and add a little water to make a more soupy consistency.


Easy Moong Dal -- any dal can be substituted but you'll have to adjust the cooking time accordingly. Also feel free to add minced garlic (toss it in with the ginger) and/or curry leaves if you have them. If you have curry leaves, I recommend sauteeing them briefly (for a few seconds) on hot oil and then adding to the cooked dal at the very end.

Serves 2 hungry adults for dinner + leftovers for lunches

1 cup whole green moong, soaked if possible for a few hours. You can also quick-soak by covering with boiling water and leaving for one hour.
1 inch of ginger, peeled and grated
1/2 or 1 fresh green chile, optional
2 tomatoes (fresh or canned), chopped.
1/2 tsp turmeric
Salt to taste
1 tsp ground cumin
1 tsp ground coriander
Chile powder, to taste (I used 1/2 tsp)
1/2 tsp garam masala (optional)
1/2 lemon
A handful of chopped cilantro


1. Start by rinsing the soaked moong dal. Place in pressure cooker (or in any large pot) and cover with fresh water.
2. Add the ginger, green chile (if you are using), tomatoes and turmeric. If you are using a pressure cooker, consult the manual to calculate how much water to add. I usually add water in a 3:1 or 4:1 (for larger whole dals) ratio. Better to add less water and then drain it later then burn your dal. Cook until completely soft and tender - there should be no crunchy parts but it shouldn't be mush either. You should still be able to discern whole beans, though many of them will have split. Using a pressure cooker, this took me 10 minutes. Without a pressure cooker it will take much longer, probably 1 to 1 1/2 hours depending upon the freshness of your lentils.

3. Once the dal is cooked, if you've added too much water, drain enough so that the lentils are a spoonable consistency (they should be surrounded by a small amount of liquid). Turn the heat to low. Add the salt, cumin, coriander, chile powder and garam masala. Let cook for about 5 minutes to blend the flavors.

4. Turn off the heat and add the lemon juice. Taste -- the salt and lemon should be balanced. Sprinkle the cilantro on top and serve.


Batata Shaak- adapted from the Los Angeles Times
1 T oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
Pinch asefetida (hing) - if you have it
1/2 tsp turmeric
1 inch ginger root, peeled and grated
10 curry leaves - optional
1 lb potatoes, peeled and diced (2 cups)
2 cups water
1/2 tsp salt
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
Chopped cilantro for garnish

Heat oil in a large saucepan over medium heat. Add the next six ingredients and stir.
Cover and cook for a few minutes or until the mustard seeds begin to pop.

Add the potatoes and stir. Then add the water and salt to taste. Raise the heat to medium and bring to a boil. Then cover, reduce heat to simmer and cook until potatoes are done (12-15 minutes depending on how big the potatoes are).

If you want a drier dish (as I did), then when the potatoes are done, uncover and cook over high heat to evaporate most of the liquid. You can also thicken the gravy by mashing a few of the potatoes with a wooden spoon or a fork.

Taste for salt. Sprinkle over the cumin, coriander and cilantro. Mix well and serve hot.