Instant Pot Rice & Moong Dal Recipe – Quick Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Instant Pot Rice & Moong Dal Recipe – Quick Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always looking for a comforting, easy meal that feels like a warm hug. This Instant Pot Rice & Moong Dal is exactly that. It’s a dish I grew up with, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s simple, nourishing, and comes together so quickly in the Instant Pot – perfect for busy weeknights!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy, requiring minimal effort and just one pot (yay for fewer dishes!). The combination of rice and moong dal is super satisfying and gentle on the stomach. Plus, it’s a fantastic source of protein and fiber. Honestly, it’s just pure comfort food that the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 cup short-grain rice
• ½ cup moong dal
• 3 cups water
• ¾ tsp salt (or to taste)
• ½ tsp turmeric powder
• ¼ tsp black pepper powder
• 1 tbsp ghee (for serving – optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Rice: I prefer using short-grain rice like Sona Masoori or Basmati for this recipe. They get beautifully fluffy and absorb the flavors really well. You can use about 180-200g of rice.
• Moong Dal: Moong dal (split yellow lentils) is a staple in Indian cooking. It’s incredibly easy to digest and packed with protein. It’s also known as yellow split mung beans.
• Tempering/Tadka: Traditionally, many Indian rice and dal dishes get a lovely tempering of spices in ghee or oil. While this recipe is streamlined for the Instant Pot, feel free to add a tadka after cooking for extra flavor! A simple mustard seed and cumin seed tadka works wonders.
• Turmeric & Black Pepper: Turmeric isn’t just for color! It has amazing anti-inflammatory properties. And adding a pinch of black pepper helps your body absorb the curcumin in turmeric more effectively. It’s a little trick my grandmother always used!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, give the rice and moong dal a good rinse under cold water. This helps remove excess starch and makes the dish less sticky.
2. Now, add the rinsed rice, moong dal, water, salt, turmeric, and black pepper to your Instant Pot. Give everything a good stir to combine.
3. Secure the lid, making sure the valve is set to ‘Sealing’.
4. Select the ‘Rice’ setting on your Instant Pot and adjust the cooking time to 12 minutes on low pressure.
5. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. Then, carefully move the valve to ‘Venting’ to release any remaining steam.
6. Fluff with a fork and serve hot!

Expert Tips

A few little things that’ll take this recipe to the next level:

• Don’t skip the rinsing! Seriously, it makes a big difference in the texture.
• Adjust the water: If you prefer a softer consistency, add a little more water (maybe ¼ cup). For a firmer texture, reduce it slightly.
• Ghee is your friend: A drizzle of ghee at the end adds a beautiful richness and flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the ghee when serving. A little coconut oil adds a nice flavor too!
• Adjusting Spice Level: Add a pinch of red chili powder or a finely chopped green chili to the Instant Pot for a little heat.
• Using Different Types of Dal: Feel free to experiment with other dals like toor dal or masoor dal. Cooking times might need slight adjustments.
• Pressure Cooker vs. Stovetop Method: If you don’t have an Instant Pot, you can make this on the stovetop! Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice and dal are cooked through.
• Festival Adaptations: During festivals like Diwali, I love serving this with a side of Shrikhand (sweet yogurt) and roasted papad. It’s a classic combination!

Serving Suggestions

This rice and dal is so versatile! Here are a few ideas:

• With a dollop of yogurt.
• Alongside your favorite Indian curries.
• With a side of pickle (my personal favorite!).
• Served with roasted papad for a satisfying crunch.

Storage Instructions

Leftovers? Yes, please! Store any leftover rice and dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What type of rice works best for this recipe? Short-grain rice like Sona Masoori or Basmati is ideal.
• Can I use a different type of dal? Absolutely! Toor dal or masoor dal will also work, but you might need to adjust the cooking time.
• How can I adjust the consistency of the rice and dal? Add more water for a softer consistency, or less for a firmer one.
• What are the health benefits of Moong Dal? Moong dal is a great source of protein, fiber, and essential nutrients. It’s also easy to digest!
• Can this be made ahead of time? Yes! You can cook it a day or two in advance and reheat it when you’re ready to eat.