Easy Moong Dal Recipe – Instant Pot Yellow Lentil Curry with Spinach

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Instant Pot Yellow Lentil Curry with Spinach

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly quick Indian meal, you’ve come to the right place. This Instant Pot Moong Dal is a staple in my kitchen – it’s healthy, delicious, and perfect for a weeknight dinner. I first made this when I was craving something warm and nourishing, and it’s been a family favorite ever since! Let’s get cooking.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy, especially with the Instant Pot doing most of the work. It’s packed with protein and nutrients, thanks to the moong dal and spinach. And the best part? It tastes absolutely amazing! The warm spices and creamy texture are seriously addictive.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal:

• 1 cup small yellow lentils (moong dal) – about 200g
• 2 tablespoons oil of choice
• 1 teaspoon cumin seeds
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 Serrano pepper or green chili (adjust to your spice preference)
• 1 ½ teaspoons salt (or to taste)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• Pinch of cayenne pepper (optional)
• 4 cups water (950ml)
• ½ teaspoon garam masala
• 2 cups baby spinach (about 60g)
• Cilantro, for garnish
• Ghee, for garnish (optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Moong Dal: Types and Benefits
We’re using yellow moong dal here, which is the most common and cooks the fastest. It’s a fantastic source of protein, fiber, and essential amino acids. You can also find split green moong dal – it takes a little longer to cook, but the flavor is similar.

Oil Choice: Regional Variations & Health Considerations
I usually use vegetable oil or sunflower oil, but you can use any oil you prefer. In some regions of India, mustard oil is traditionally used for a more pungent flavor. Just be mindful of the smoke point of your chosen oil.

Spice Spotlight: The Aroma of Cumin & Garam Masala
Cumin seeds are toasted to release their incredible aroma. Garam masala is a blend of warming spices – I like to add it at the end to preserve its fragrance. You can find pre-made garam masala at most grocery stores, or make your own!

Serrano Pepper: Adjusting the Heat
Serrano peppers can be quite spicy! Feel free to use less, remove the seeds, or substitute with a milder green chili like a jalapeño.

Turmeric: Golden Spice & Health Benefits
Turmeric not only adds a beautiful color but is also known for its anti-inflammatory properties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good rinse and soak it in cold water for about 15 minutes. This helps it cook faster and become creamier. Drain and rinse well.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil and once it’s hot, toss in the cumin seeds. Let them sizzle for a few seconds until they become fragrant – this is key for building flavor!
3. Add the minced garlic, ginger, and Serrano pepper. Sauté for about 30 seconds, until you can really smell the aroma.
4. Stir in the salt, coriander powder, turmeric, and cayenne pepper (if using). Add the soaked and drained moong dal and pour in the water.
5. Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Set it to ‘High Pressure’ for 5 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
7. Open the pot and stir in the garam masala and spinach. Cook for another minute or two, until the spinach is wilted.
8. Garnish with fresh cilantro and a drizzle of ghee (if you like!).

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Perfecting the Sauté
Don’t rush the sauté step! Blooming the spices in hot oil is crucial for developing a rich, complex flavor.

Achieving the Right Consistency
If your dal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Pressure Release Timing
Natural pressure release is important for tender lentils. Don’t skip it!

Variations

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

Vegan Moong Dal
Simply omit the ghee garnish. It’s delicious without it!

Gluten-Free Moong Dal
This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment: Mild to Spicy
Adjust the amount of Serrano pepper or cayenne pepper to your liking. For a milder flavor, use a jalapeño or omit the chili altogether.

Festival Adaptation: Adding a Festive Touch for Diwali/Holi
During festivals, my mom would add a small piece of jaggery (gur) to the dal for a touch of sweetness. It’s a lovely tradition!

Serving Suggestions

Serve this Moong Dal hot with a side of fluffy basmati rice or warm roti. A dollop of yogurt and a side of pickle are also fantastic accompaniments.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

Can I use red lentils instead of moong dal?
While you can use red lentils, they cook much faster and will result in a mushier texture. Moong dal holds its shape better.

How do I adjust the spice level in this recipe?
Start with a small amount of chili and taste as you go. You can always add more, but you can’t take it away!

Can this be made on the stovetop instead of in an Instant Pot?
Yes! You’ll need to simmer the dal for about 30-40 minutes, or until it’s tender.

What is the best way to serve moong dal?
With rice or roti, definitely! A side of yogurt and pickle completes the meal.

How long does leftover moong dal stay fresh?
Up to 3 days in the fridge.

Can I freeze moong dal?
Yes, you can! Freeze it in an airtight container for up to 2 months.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!