Easy Moong Dal Recipe – Instant Pot Yellow Lentils with Tempering

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Instant Pot Yellow Lentils with Tempering

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian lentil dish, you’ve come to the right place. This Moong Dal recipe is a staple in my kitchen – it’s quick enough for a weeknight meal, but tastes like it’s been simmering all day. I first made this in my Instant Pot and haven’t looked back! It’s seriously a game-changer.

Why You’ll Love This Recipe

This isn’t just any dal recipe. It’s quick, thanks to the Instant Pot, and packed with flavour. It’s also incredibly versatile – you can adjust the spice level to your liking, and it’s easily made vegan. Plus, the optional tempering (tadka) takes it from simple to spectacular. Honestly, it’s the kind of dish that just makes everything feel a little bit better.

Ingredients

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

• 0.5 cup Moong Dal / Yellow Lentils (approx. 100g)
• 2 cups Water (approx. 480ml)
• 1 medium Onion, chopped
• 2 medium Tomatoes, chopped
• 1 teaspoon Ginger Garlic Paste
• 0.5 teaspoon Cumin Seeds (approx. 2.5g)
• 1 tablespoon Oil (approx. 15ml)
• 0.5 teaspoon Turmeric powder (approx. 2.5g)
• 0.5 teaspoon Kashmiri Red Chili powder (approx. 2.5g)
• 1 teaspoon Garam Masala (approx. 5g)
• Salt to taste
• Cilantro, for garnish
• 2 teaspoon Ghee (optional) (approx. 10ml)
• 0.25 teaspoon Mustard Seeds (optional) (approx. 1.25g)
• 0.125 teaspoon Cumin Seeds (optional) (approx. 0.6g)
• 1 pinch of Asafoetida (optional) (hing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Moong Dal: I prefer the split yellow moong dal (pesal) for this recipe as it cooks faster. But whole moong dal works too, it will just take a bit longer.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for diced tomatoes in juice.
• Ginger Garlic Paste: Freshly made is always best, but store-bought is fine in a pinch.
• Kashmiri Red Chili Powder: This adds beautiful colour and a mild heat. If you don’t have it, you can use regular chili powder, but start with less!
• Ghee: Ghee adds a lovely richness to the tempering, but you can substitute with oil if you prefer.

Moong Dal: Benefits & Varieties

Moong dal isn’t just tasty, it’s incredibly good for you! It’s a fantastic source of protein, fiber, and essential nutrients. There are a few different types:

• Yellow Moong Dal (Pesal): The most common, quick-cooking, and easy to digest.
• Whole Moong Dal: Takes longer to cook, but has a slightly nuttier flavour.
• Green Moong Dal: Often used in salads and sprouts.

Spices: The Role of Turmeric & Kashmiri Red Chili Powder

Indian cooking is all about the spices, right? Turmeric adds a beautiful golden colour and is known for its anti-inflammatory properties. Kashmiri red chili powder isn’t just about heat; it’s about that vibrant red hue that makes the dal so appealing.

Oil & Ghee: Choosing the Right Fat

Traditionally, ghee is used in Indian cooking for its flavour and aroma. However, you can definitely use oil – I usually use a neutral oil like vegetable or canola. Ghee adds a richness that’s hard to beat, though!

Regional Variations in Dal Tadka

Dal Tadka (tempering) varies across India. Some regions add dried red chilies, others use curry leaves. Feel free to experiment and make it your own! My grandmother always added a tiny bit of smoked paprika to hers – it was divine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the moong dal in water for about 10-15 minutes. This helps it cook faster and become creamier. Drain it well before using.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil and cumin seeds. Let them sizzle for a few seconds until fragrant – you’ll know it when you smell that lovely aroma!
3. Add the chopped onions and sauté for 2-3 minutes until they turn translucent. Then, add the chopped tomatoes and ginger-garlic paste. Sauté for another 2-3 minutes until the tomatoes soften.
4. Time for the spices! Add the turmeric powder, Kashmiri red chili powder, and garam masala. Give it a good mix, and add a splash of water to deglaze the bottom of the pot – this prevents sticking.
5. Add the drained moong dal, salt, and water to the Instant Pot. Stir everything well to combine.
6. Close the lid and set the Instant Pot to ‘Pressure Cook’ on High for 4 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, manually release any remaining pressure.
8. (Optional) For the tempering, heat ghee in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds and asafoetida. Be careful not to burn the spices! Pour this tempering over the cooked dal.
9. Garnish with fresh cilantro and serve hot with rice or roti.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the sautéing step! It builds flavour.
• Adjust the water level to achieve your desired consistency (more on that below).
• Taste and adjust the salt before serving.

Achieving the Perfect Dal Consistency

Some like their dal thick, others prefer it more soupy. To adjust the consistency:

• For thicker dal: Use less water or mash some of the dal against the side of the pot.
• For thinner dal: Add more water.

Soaking vs. No-Soaking: What’s Best?

Soaking the dal isn’t essential, but it does reduce cooking time and makes it easier to digest. If you’re short on time, you can skip it, but add an extra minute or two to the pressure cooking time.

Mastering the Tempering (Tadka)

The tempering is where the magic happens! It adds a burst of flavour and aroma. Be careful not to burn the spices – that will make the dal bitter.

Variations

• Vegan Moong Dal: Simply skip the ghee in the tempering and use oil instead.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the Kashmiri red chili powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend loves adding a chopped green chili to the sauté.
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped vegetables like spinach or carrots to the dal.

Serving Suggestions

Moong Dal is incredibly versatile. Here are a few ideas:

• With steamed rice and a side of vegetable curry.
• With roti or naan.
• As part of a thali (Indian platter).
• With a dollop of yogurt.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

What is Moong Dal and is it good for me?

Moong Dal is a split yellow lentil that’s packed with protein, fiber, and essential nutrients. It’s easy to digest and incredibly versatile.

Can I make this Moong Dal recipe on the stovetop?

Yes! Sauté the onions, tomatoes, and spices in a pot. Then, add the dal, water, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the dal is tender.

How do I adjust the water level for a thicker or thinner dal?

Use less water for thicker dal, and more water for thinner dal. You can also mash some of the dal against the side of the pot to thicken it.

What can I serve with Moong Dal besides rice and roti?

Try it with jeera rice, vegetable curry, or a side of yogurt.

Can I freeze leftover Moong Dal?

Absolutely! Portion it out into freezer-safe containers and freeze for up to 2 months.