This Vegan Sweet and Sour Granny Smith Apple Dal is a simple and tasty recipe that is comforting with creamy lentils, spicy from chili and garlic, and has a sweet + sourness coming from the apples.
- 1 cup dry split mung beans (moong dal)
- 1 Granny Smith apple chopped
- 1 small onion chopped
- 1/4 tsp turmeric powder
- Salt (to taste)
- 2 tbsp Coconut Oil
- 4 cloves Chopped garlic
- 1-1.5 tsp Kashmiri Chili Flakes
- 2-3 tbsp Coriander leaves chopped (optional)
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Pressure cook the dal with onions, apples, turmeric powder, 2 cups of water and half the salt in a pressure cooker for about 2 whistles. If you are using an instant pot, about 5 minutes of pressure is enough.
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Once the pressure releases, open the cooker and mash the dal with the back of the ladle and mix well.
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In a small pan, heat 2 tbsp of oil and add chopped garlic, red chili flakes and coriander leaves. Let them sizzle for about 20-30 seconds.
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Add the chili garlic seasoning to the hot dal, mix well and adjust for salt. Serve!!
I used Kashmiri Chilli pepper, because it is mild in spice. Kashmiri peppers range from 1,000 to 2,000 Scoville heat units (SHU), which places it just higher than paprika 250-1000 SHU.