Moong-masoor dal is a delicious soup made with combination of two dals or lentils – moong dal (split and dehusked green gram) and masoor dal (red lentils or split and dehusked brown lentils). In India, dal is made from various lentils and can vary from thick to runny consistency. This recipe comes together in minutes, hence the name “Jhatpat” meaning quick, and is served with plain rice, roti or naan. It can also be served just as a soup.
What you will need
How to make
- Add everything (except cilantro, ghee and lime juice) to a pressure cooker, stir and bring to a boil.
- Put the lid on the pressure cooker and cook for 4 whistles. Switch off the flame and let the steam release naturally. If cooking in Instant Pot, set to “Manual” and “High Pressure” for 4 minutes and let steam release naturally (NPR).
- Open the cooker and add cilantro, ghee and lime juice. Serve hot.
Tips & Alternatives to try
- The time in the pressure cooker may vary since everyone’s cookers are different. Adjust the time so that the lentils are cooked thoroughly. If the dal’s consistency is thick for you, add additional water according to your preference and boil for 2-3 minutes.
- Another way to eat this soup is to tear 1 roti into small pieces for half cup of soup and add the roti to the soup. The roti absorbs the lentil soup and this makes it soft and easy to eat (especially when sick or difficulty chewing).
- You can also use a slow cooker following the same procedure. Cook either for 4 hours on high or on low overnight. Just before serving, add ghee, cilantro and lime juice.