Gujarati Rasawala Mag (Green Moong Dal Curry)

Steps

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1. 1
   Rinse the whole green moong dal in a strainer once or twice; no soaking needed.
   ▶ ≈1:26
2. 2
   Transfer the rinsed dal into a pressure cooker. Cross-cut and de-core the tomatoes, then add them whole—no need to chop.
   ▶ ≈1:59
3. 3
   Add water until it's about 1 inch above the dal, then add salt, turmeric and oil. Close the lid and pressure-cook on medium heat for 4–5 whistles (around 10–12 minutes), then let it depressurize naturally.
   ▶ ≈2:12
4. 4
   Open the lid once pressure has released; the dal should be fully cooked and tomatoes soft. Peel off the tomato skins.
   ▶ ≈2:51
5. 5
   Use a fork to mash the tomatoes directly into the dal, forming the base. Set aside.
   ▶ ≈3:06
6. 6
   In a mortar and pestle, pound garlic, roughly cut green chillies and a pinch of salt into a coarse paste.
   ▶ ≈4:11
7. 7
   Roughly chop the remaining garlic cloves using a small chopper.
   ▶ ≈4:37
8. 8
   Heat a kadhai until hot, add groundnut oil, then temper mustard seeds, cumin seeds, asafoetida, dry red chillies and curry leaves until they crackle.
   ▶ ≈5:08
9. 9
   Add the chopped garlic and sauté briefly until lightly golden, then stir in the garlic-chilli paste for a few seconds until the raw smell fades—don't overcook.
   ▶ ≈5:24
10. 10
    Lower the heat completely, add turmeric, red chilli powder, coriander powder and cumin powder, stir briefly, then add the cooked dal-tomato base and mix well.
    ▶ ≈5:40
11. 11
    Add hot water to adjust the consistency to a gentle simmer—slightly runny, not too thick or watery.
    ▶ ≈6:37
12. 12
    Taste and adjust the salt, then add sugar and lemon juice for the sweet-tangy balance; taste again.
    ▶ ≈7:12
13. 13
    Finish with fresh chopped coriander, mix well, and serve hot with rice and Gujarati kadhi.
    ▶ ≈7:54