Indian Lentils - Moong Dal With Zucchini, Burnt Garlic and Crispy Onions. Perfectly delicious vegetarian comfort food
Rinse the lentils in fresh water and pour it out.
Add the yellow lentils in a pan with 3 times the quantity of water along with the ginger, salt and turmeric.
Boil and then turn the heat to medium and let it simmer away for 20 minutes.
If you have a pressure cooker or an Instant Pot then use it for this recipe. Instant Pot setting is at 2 mins High Pressure, NPR 5 mins
If you see any scum collect on top, skim it away. This isn't bad for you just takes away from the flavour.
Add in the chopped spinach or zucchini in the last couple of minutes after the dal is already cooked. If you're using the Instant Pot then after you open it.
Add salt and sugar and stir.
Heat the ghee on high in a pan and add in the cumin seeds. If you're eating vegan, switch the ghee for Canola or any other mild-flavoured vegetable oil with a high smoke point.
Let the seeds brown and sputter and then add the sliced garlic. Turn the heat to medium.
Add in the onions along with green chillies if you're using them.
Once the mixture is brown and crispy pour the tempering on top of the dal. Scoop the last drop of tadka out. This is the reason why lentils are FABULOUS.