Quick cooker dal (oil free)

This recipe is courtesy of a friend and former neighbour who had introduced me to the wonders of oil free cooking. I must confess this one is all I retained in my memory. I found it hard to believe that a dal cooked without a tadka would be worth committing to memory, let alone making every week. This recipe, however, proved me wrong and it now makes a frequent appearance on the menu.

Give it a go – it makes for a light, healthy and delicious addition to your evening meal.

Quick cooker dal (zero oil)


3 fistfuls of whole moong (I use a fistful per person)

1/4 + 1/4 teaspoon turmeric

1/4 teaspoon chilli powder

1/2 teaspoon cumin-coriander powder

1/4 teaspoon amchur powder

1/4 teaspoon garlic powder

1/4 teaspoon freshly grated ginger

1 tomato chopped

2-3 tablespoons, crispy onions (or 1/2 an onion, finely chopped)

salt to taste

1 tablespoon chopped coriander

1-2 tablespoons lemon juice


  1. In a pressure cooker, add the moong with about 600 mils of water with 1/4 teaspoon turmeric and the asafoetida. Cook for about 10-12 minutes. After 2-3 whistles take off the heat.
  2. When the cooker is cool enough to open, add all the dry spices (turmeric, chilli powder, cumin-coriander, amchur and garlic powder). Add the salt and mix well.
  3. Next add the chopped tomato, onions, grated ginger and lemon juice. Mix well.
  4. Garnish with coriander leaves just before serving.
  5. Serve hot with rice or chapatis.

About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
This entry was posted in A-Z 2018, Quick Weeknight Recipes, stews, Vegan and tagged , , , , , , , , . Bookmark the permalink.

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