Garlic Moong

This Moong/Masoor dal with Carrot Greens is packed with garlicky flavours and is easy to prepare.

Carrot Greens Dal

My Dad once proudly brought home some green-topped carrots for my Mum. She then had the task of actually deciding how to use the green tops! She had the idea of adding the carrot tops to daal for added nutrition and flavour.

She used a combination of two different daals – moong and masoor (or red lentils).

The daal was super delicious and became a favourite in our house!

This daal is one of the simplest and delicious ways to incorporate green vegetable tops into your diet. Instead of carrot tops, you can certainly use other vegetable tops also.

Garlic Daal

The addition of garlic in this daal is the reason it deserves a place in the title!

Usually, we would simply add crushed garlic to the masala of the dal but here we have added fried sliced garlic separate to the tempering to give an extra oomph of flavour!

Once the daal has been cooked with the onion mixture, the second tempering of sliced garlic is added and stirred through.

This is so worth doing so do not skip this step! You get a much deeper flavour.

Ingredients you will need for Carrot Top Garlic Moong Daal:

Do red lentils and yellow lentils need to be soaked?

What to serve with Moong Dal

Daal is extremely versatile and can be served in a variety of manners.

Whether it is part of a complete meal or eaten on its own with some rice, daal provides maximum flavour!

A stack of Round and soft Gujarati rotlis vanishes in our house in no time when served with this daal.

For a comforting and cosy meal serve it with Ghee rice or Takeaway style Pilau Rice ,

If making this daal as a main, serve with Zucchini Sabzi , Aloo Gobi , Kachumber Salad and Raita on the side for a well-balanced meal idea.

The idea is to keep the daal mild if you plan on serving it with spicy food.

How long will keep this Daal in the Refrigerator? Can I make it ahead and freeze it?

You can keep this daal in an airtight container for up to 2-3 days in the refrigerator and can freeze it for longer.

If storing in the fridge, store away from sweet products as the smell may set.

Make-ahead or make in big batch and store in an airtight container and freeze it up to 2 months. Thaw and reheat before eating it.

If a small amount is left, why not make some easy and quick Dal Paratha for breakfast!

How to make Moong Masoor Daal?

Instant Pot Curry Recipes

1. Brussels sprouts korma/curry

2. Dum Aloo

3. Corn on the Cob with Coconut

Garlicky Moong-Masoor Daal with Carrot Greens

Ingredients

• ½ cup Yellow Moong Lentils - 100g
• ½ cup Red Lentils - 100g
• 2 cup Carrot Greens washed and chopped - a big bunch
• 8-10 Cloves of Garlic thinly sliced
• 1 medium Onion chopped
• 1 tsp. Ginger and Garlic paste
• 2 Green Chillies slit or crushed
• 1 small Tomato chopped
• Salt to taste
• 1 tsp. Red chilli powder
• ½ tsp. Turmeric powder
• 2 tsp. Ground coriander and cumin
• ¼ tsp. Garam Masala
• ½ tsp. Lemon Juice or Amchoor Powder
• Pinch Hing
• 1 tsp. Cumin seeds
• 3 tbsp. Oil
• 1 tsp. Ghee

Instructions

Regular Pressure Cooker Method

• Wash both lentils and soak for 10-15 minutes in clean water.
• Heat one tbsp. oil in a pressure cooker, add cumin seeds and hing.
• Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste and green chillies.
• Stir well and add turmeric powder, salt and 3 cup water.
• Bring the daal to boil then close the cooker lid and cook till 3 whistles.
• Let the pressure cooker cool naturally.
• Now in another pan, heat 2 tbsp. oil and sauté onion till nice and pink.
• Add red chilli powder, coriander and cumin powder and fry for few seconds.
• Add cooked daal and let it simmer for 5 minutes if daal is too thick add little water.
• Now heat ghee, add thinly sliced garlic and fry till garlic turns brown but not burnt.
• Add red chilli powder and immediately pour over the cooked daal.
• Add garam masala and lemon juice.
• Turn off the heat.
• Serve hot.
• Enjoy!

Instant pot (electric pressure cooker) method

• Wash both lentils and soak for 10-15 minutes in clean water.
• Arrange inner pot in the instant pot, select saute.
• Heat one tbsp. oil, add cumin seeds and hing.
• Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste, and green chilies.
• Stir well and add turmeric powder, salt, and 1 1/2 cup water.
• Close the lid and select HIGH PRESSURE for 6 minutes. make sure the valve is in a sealing position.
• After 10 minutes of NPR, release the pressure manually.
• Check the daal, if it’s too thick add 1 cup of water.
• Saute daal (keep the temperature low) for 6-8 minutes, meanwhile prepare the tadka (tempering) on the stove.
• In another pan heat oil, heat 2 tbsp. oil and sauté onion till nice and pink.
• Add red chilli powder, coriander and cumin powder and fry for few seconds.
• Add cooked daal and let it simmer for 5 minutes if daal is too thick add little water.
• Now heat ghee (use the same pan) add thinly sliced garlic and fry till garlic turns brown but not burnt.
• Add red chilli powder and immediately pour over the cooked daal.
• Add garam masala and lemon juice.
• Turn off the heat.
• Serve hot.
• Enjoy!

Non-pressure cooker (stovetop) method

• Rinse both lentils in a strainer and soak for 25-30 minutes.
• Heat oil in the pan on medium heat, add cumin seeds and hing.
• Once cumin seeds crackle, add lentils, carrot greens, tomatoes, garlic-ginger puree, green chillies, salt and turmeric powder.
• Mix, add 2 cups of water. Bring it to boil, reduce heat and let the dal cook/simmer for 40-45 minutes.
• Keep an eye on the water level, if it dries up and needed, add 1/2 cup water.
• Once dal is cooked, it should be well done/softer and not bitey . If not, cook further 6-8 minutes.
• Next heat oil in another small pan or frying pan on a stovetop. Saute the onion until pink, add red chilli powder, cumin-coriander powder and garam masala. (you can add garam masala in the last stage if you want).
• Add in the daal.
• In the same pan (fried onion) heat ghee, brown the garlic slices, add red chilli powder and immediately add into the daal, else the red chilli powder will burn very quickly.
• Add lemon juice and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – this recipe was originally posted on our blog on the 8th of February 2016 since I have updated the post with new content and pictures.

Garlicky Moong-Masoor Daal with Carrot Greens

Ingredients

• ½ cup Yellow Moong Lentils - 100g
• ½ cup Red Lentils - 100g
• 2 cup Carrot Greens washed and chopped - a big bunch
• 8-10 Cloves of Garlic thinly sliced
• 1 medium Onion chopped
• 1 tsp. Ginger and Garlic paste
• 2 Green Chillies slit or crushed
• 1 small Tomato chopped
• Salt to taste
• 1 tsp. Red chilli powder
• ½ tsp. Turmeric powder
• 2 tsp. Ground coriander and cumin
• ¼ tsp. Garam Masala
• ½ tsp. Lemon Juice or Amchoor Powder
• Pinch Hing
• 1 tsp. Cumin seeds
• 3 tbsp. Oil
• 1 tsp. Ghee

Instructions

Regular Pressure Cooker Method

• Wash both lentils and soak for 10-15 minutes in clean water.
• Heat one tbsp. oil in a pressure cooker, add cumin seeds and hing.
• Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste and green chillies.
• Stir well and add turmeric powder, salt and 3 cup water.
• Bring the daal to boil then close the cooker lid and cook till 3 whistles.
• Let the pressure cooker cool naturally.
• Now in another pan, heat 2 tbsp. oil and sauté onion till nice and pink.
• Add red chilli powder, coriander and cumin powder and fry for few seconds.
• Add cooked daal and let it simmer for 5 minutes if daal is too thick add little water.
• Now heat ghee, add thinly sliced garlic and fry till garlic turns brown but not burnt.
• Add red chilli powder and immediately pour over the cooked daal.
• Add garam masala and lemon juice.
• Turn off the heat.
• Serve hot.
• Enjoy!

Instant pot (electric pressure cooker) method

• Wash both lentils and soak for 10-15 minutes in clean water.
• Arrange inner pot in the instant pot, select saute.
• Heat one tbsp. oil, add cumin seeds and hing.
• Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste, and green chilies.
• Stir well and add turmeric powder, salt, and 1 1/2 cup water.
• Close the lid and select HIGH PRESSURE for 6 minutes. make sure the valve is in a sealing position.
• After 10 minutes of NPR, release the pressure manually.
• Check the daal, if it’s too thick add 1 cup of water.
• Saute daal (keep the temperature low) for 6-8 minutes, meanwhile prepare the tadka (tempering) on the stove.
• In another pan heat oil, heat 2 tbsp. oil and sauté onion till nice and pink.
• Add red chilli powder, coriander and cumin powder and fry for few seconds.
• Add cooked daal and let it simmer for 5 minutes if daal is too thick add little water.
• Now heat ghee (use the same pan) add thinly sliced garlic and fry till garlic turns brown but not burnt.
• Add red chilli powder and immediately pour over the cooked daal.
• Add garam masala and lemon juice.
• Turn off the heat.
• Serve hot.
• Enjoy!

Non-pressure cooker (stovetop) method

• Rinse both lentils in a strainer and soak for 25-30 minutes.
• Heat oil in the pan on medium heat, add cumin seeds and hing.
• Once cumin seeds crackle, add lentils, carrot greens, tomatoes, garlic-ginger puree, green chillies, salt and turmeric powder.
• Mix, add 2 cups of water. Bring it to boil, reduce heat and let the dal cook/simmer for 40-45 minutes.
• Keep an eye on the water level, if it dries up and needed, add 1/2 cup water.
• Once dal is cooked, it should be well done/softer and not bitey . If not, cook further 6-8 minutes.
• Next heat oil in another small pan or frying pan on a stovetop. Saute the onion until pink, add red chilli powder, cumin-coriander powder and garam masala. (you can add garam masala in the last stage if you want).
• Add in the daal.
• In the same pan (fried onion) heat ghee, brown the garlic slices, add red chilli powder and immediately add into the daal, else the red chilli powder will burn very quickly.
• Add lemon juice and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Homemade Instant Pot Chickpeas (aka garbanzo beans) are so much better than canned chickpeas! Not only are dried chickpeas cheaper, but it is also quicker and easier to use your Instant Pot or electrical pressure cooked for perfectly cooked, buttery chickpeas every single time. Use our step-by-step method, for a wide range of recipes.

Use in Indian chickpea recipes .

HOMECOOKED INSTANT POT GARBANZO BEANS/CHICKPEAS?

There is no denying that grabbing canned or tinned chickpea from your local supermarket is easy and convenient when you’re pressed for time or need to quickly use chickpeas in a recipe.

However, if planned in an advance, I urge you to opt for home-cooked chickpeas.

Dried chickpeas are much cheaper to buy, so you can make a much larger batch for less money. If you’ve decided to go vegan/vegetarian or are trying to include more legumes in your diet, then a large batch of ready-cooked chickpeas is the best solution.

WHY MAKE INSTANT POT CHICKPEAS/GARBANZO BEANS?

Super quick and easy compare to cooking on a stove in a pan

Budget-friendly, far cheaper than canned store-bought

Better taste, vegan, vegetarian, gluten-free, and sugar free

Fresh and without any preservatives and extra salt

Doesn’t require constant attention – meaning plenty of time to finish other chores

ALL ABOUT CHICKPEAS

What are Chickpeas?

Buying Chickpeas

Storing dried Chickpeas

WHY YOU SHOULD SOAK THE BEANS OR CHICKPEAS?

I’ve never seen my mum cooking any beans without soaking because my both Grandma never did. They followed this method because, apart from health reasons, soaked chickpeas take less energy to cook. Mind you, 60-70 years ago there were no pressure cookers available in India and Africa.

I follow the same and if I need chickpeas quickly for a recipe, I’m more than happy to open a tin as tinned/canned chickpeas are soaked, blanched and pressure cooked.

According to our elders and experts, beans should not be cooked prior to soaking for various health reasons. Chickpeas/beans without presoaking cause digestion, bloating, or IBS.

HOW LONG SHOULD YOU SOAK THE CHICKPEAS?

For the long soak method – 8 hours or more – ideally, you should soak the chickpeas or any other beans for at least 8-10 hours or overnight in several inches of lukewarm water and not cold water.

Perfectly soaked chickpeas should double in size, and if you eat they should be easily chewed.

For the quick soak method – 1 hour – if pressed for time soak the chickpeas for about an hour in boiling water.

One cup of dried chickpea/garbanzo beans will make about two and a half cups of soaked chickpeas and three cups of cooked chickpeas.

But hey, the good news is that you can cook dried chickpeas in less than an hour without soaking in the Instant Pot .

CAN YOU COOK DRIED CHICKPEAS WITHOUT SOAKING?

Yes, you can cook dried chickpeas without soaking in the Instant pot, regular pressure cooker, or stovetop. Cooking time depends on which cooking method you choose. It can take from 40 minutes to eight hours.

But make sure chickpeas are not very old, which means they aren’t not sitting in your pantry for more than a few months.

It is best to use dried chickpeas within 4-6 months of buying them,

If they are very old, I would suggest that you soak them in boiling water for 8-10 hours before cooking.

You may want to try Instant Pot Chickpea Coconut Curry without soaking the chickpeas.

CAN YOU ADD BAKING SODA TO COOK CHICKPEAS?

Yes, you can, add 1/2 tsp. baking soda for one cup of dried chickpeas. Let it soak for 8-10 hours. Rinse them before cooking.

Or add 1/2 tsp. soda whilst cooking soaked chickpeas.

Personally, we don’t like to add baking soda to cook chickpeas or any other beans, as they taste a little different and sometimes chickpeas turn dark/black in color.

FLAVOURED INSTANT POT CHICKPEAS

Add one sliced onion, a couple of garlic cloves, bay leaf, olive oil. carrots or celery.

To make Indian-style AMRITSARI CHOLE add a tea bag, whole spices, garlic, and grated ginger.

WHAT SHOULD I DO WITH LEFTOVER COOKED CHICKPEA WATER?

If a chickpea recipe requires adding any extra water, such as Chana Masala use the same water. If not, DO NOT throw away this water but use it in making egg-free or vegan recipes like this Vegan Mango Mess . The cooked chickpea water is called Aquafaba.

INGREDIENTS

1. Raw Chickpeas

2. Tap Water

HOW TO COOK GARBANZO BEANS IN THE INSTANT POT?

You can cook chickpeas in the instant pot in less than an hour, depending on the method you use. It all comes down to either to soak the chickpea or Don’t soak chickpeas.

At this stage decide if you want to soak chickpeas or not? If you have time on your hand, I would urge you to soak the chickpeas. There are plenty of benefits if you do, such as saving energy as soaked chickpeas will take less time to cook.

LET’S SEE HOW TO COOK CHICKPEAS IN THE INSTANT POT

1. Rinse and Drain – check dried chickpeas before rinse, remove any chickpeas that are shriveled, have broken skin, small pebbles, or twigs.

Always rinse dried beans or lentils in lukewarm running water until the water comes out clear to remove dirt, dust or any impurities they may have. Drain all the water.

2 SOAK – NOT SOAKING? go on to step 3

If soaking, take a big bowl, add drained chickpeas and lukewarm water, cover with the lid, and leave it to soak for at least 6-8 hours or overnight.

Pressed for time? at least soak for 1 hour in boiling water.

3 . Add all the Ingredients – arrange the inner pot of the Instant pot, discard soaking water, add drained chickpeas in the pot. Add whatever ingredients you want and clean water. we like to cook our chickpeas without any flavors.

2 cups of water for 1 cup soaked chickpeas

3 cups of water for 1 cup dried chickpeas

4. Pressure Cook High – Close the Instant Pot lid, secure the valve in the SEALING position, and PRESSURE COOK HIGH 20-50 minutes. Once done, allow the instant pot to release pressure naturally for 15-20 minutes and quick pressure release if any leftover.

15-20 minutes cook time for soaked chickpeas

50-55 minutes cook time for dried chickpeas

5. Test – check if the chickpeas are cooked well, take a chickpea, and press between your index finger and thumb, if done it will be soft and tender.

If you want chickpeas for hummus, you want your cooked chickpeas nice and soft.

If you plan to add in salad, stew, or for garnishing a dish you may want them a little firmer side.

To make a curry cook chickpeas till well done.

6. Store – Once the cooked chickpeas cooled enough, drain the water (save this water to make aquafaba) and store it in the container and use it for later, cooked chickpeas are ready to use.

If making a curry, do not discard the water, use this water to make gravy.

HOW TO STORE COOKED BEANS?

Refrigerate cooked chickpeas –remove all the liquid from the cooked chickpeas before you storing.Leftover chickpeas can be stored in the fridgefor up to 3-4 days in an airtight container or food-safe bag.

To freeze cooked chickpeas– store cooked chickpeas in an airtight container or ziplock food-safe bag and store for up to 3 months.

INSTANT POT CHICKPEAS STEP BY STEP

1. Clean the dried chickpeas.

2. Rinse the chickpeas and soak in hot water.

3. Discard the water, add new water and cook in the inner pot of the Instant Pot.

4. Close the lid and cook on HIGH PRESSURE.

5. 20 minutes NPR then manually release the pressure if any left.

6. Check the beans and use them in the recipe or store them for later use.

EASY CHICKPEA RECIPES

I absolutely love cooked chickpeas, they are great as healthy snacks. My mum never misses the chance of having a couple of tablespoons of freshly cooked chickpeas straight from the pressure cooker!

Chole Masala (vegan chickpea curry or chole masala)

Baby Potato Pulao-Lasaniya Bateta Pulao

Sumac Hummus with Instant Lavash

Mango and Chilli Hummus

Sun-dried tomato, chickpea cakes with cashew and oats

Roasted Carrot, Chickpea soup

Ultimate Papdi Chaat

Turkish Tadka Hummus

One-pot Pumpkin Chickpea pasta

Chickpea Salad with Avocado Dressing

Samosa Chaat Recipe

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HOW TO COOK CHICKPEAS IN INSTANT POT PRESSURE COOKER?

Equipment

• Instant pot

Ingredients

• 1 cup dried chickpeas 170-175g
• 3 cup tap water 750ml

Instructions

• Clean, rinse and place the chickpeas in a big bowl.
• Add enough lukewarm water if soaking for 8-10 hours, add boiling water if soaking for 1 hour to cover the chickpeas.
• Cover the bowl with the lid and leave it to soak on a worktop.
• When chickpeas are soaked perfectly, they will be doubled/triple the size of dried chickpeas.
• Discard the soaking water.
• Add soaked chickpeas to the Instant pot bowl.
• Add new water and close the lid.
• Secure the valve to a sealing position.
• Select HIGH PRESSURE for 15-20 minutes for overnight soaked chickpeas, select 30-40 minutes for 1 hour soaked chickpeas.
• Once done, allow the pressure to release naturally between 10-20 minutes.
• Release the rest of the pressure manually and open the lid when the float pin drops.
• Check the chickpeas for texture.
• Clean and rinse dried chickpeas.
• Add them to the inner pot of the instant pot.
• Close the lid, secure the valve in SEALING position and select HIGH PRESSURE for 50-55 minutes.
• Once done, allow the pressure to release naturally between 10-20 minutes.
• Release the rest of the pressure manually and open the lid when the float pin drops.
• Check the chickpeas for texture.
• Use the cooked beans right away or store them for later use.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.