Punjabi Moongi Dal / Pandito Ki Dal

To cook Punjabi Moongi Dal in a pressure cooker, first wash and soak 1 cup of moong dal in 2 cups of water for about 30 minutes. Then, add the soaked dal along with the soaking water and 4 cups of additional water to the cooker. Add 1.5 tsp of salt and 0.75 tsp of turmeric powder. Pressure cook until steam forms in the whistle, then remove from heat. After that, cook the dal on low heat for at least 15 minutes to enhance the flavors.

If you don't have moong dal, you can substitute it with split yellow lentils or red lentils, though the cooking time may vary. For ghee, you can use vegetable oil or butter. If you prefer a milder flavor, you can reduce the amount of green chilies or omit them altogether. Additionally, if you don’t have fresh tomatoes, canned tomato puree can be used as a substitute.

Punjabi Moongi Dal can easily be made vegan by substituting desi ghee with a plant-based oil like coconut oil or olive oil. The rest of the ingredients are naturally vegan, making this dish a great option for those following a vegan diet.

Leftover Punjabi Moongi Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened. You can also freeze the dal for up to 2 months; just make sure to let it cool completely before transferring it to a freezer-safe container.

Punjabi Moongi Dal pairs wonderfully with steamed basmati rice or jeera rice. You can also serve it with roti or naan for a complete meal. For added flavor, consider serving it alongside a side of pickles or a fresh salad to enhance the overall dining experience.