Easy Moong Dal Recipe – Spinach & Curry Leaf Tadka in Instant Pot

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Spinach & Curry Leaf Tadka In Instant Pot

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. And this Moong Dal recipe? It’s extra special. It’s quick, thanks to the Instant Pot, packed with goodness from spinach, and gets this incredible flavour boost from a simple yet magical tadka (tempering). I first made this when I was craving something light but satisfying, and it’s been a weeknight staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dal. It’s a flavour explosion that comes together in under 30 minutes! The Instant Pot makes it unbelievably easy, and the spinach adds a lovely freshness. Plus, that curry leaf tadka? It’s what takes this dal from good to amazing. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as part of a larger Indian spread.

Ingredients

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

• 1 cup Split moong dal, rinsed and drained (about 200g)
• 3 cups Spinach, chopped (about 60g)
• 1 Small Onion, chopped (about 80g)
• 2-3 Green chilies, slit
• 2 cups Water (480ml)
• ½ teaspoon Turmeric powder (about 2g)
• Salt to taste
• 2 teaspoons Oil (about 10ml)
• ½ teaspoon Mustard seeds (about 2g)
• ½ teaspoon Cumin seeds (about 2g)
• 2 Dry red chilies, broken
• 6 Curry leaves
• 2 Garlic cloves, either crushed or thinly sliced

Ingredient Notes

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

Split Moong Dal: Benefits and Selection

Moong dal is a powerhouse of protein and super easy to digest. Look for good quality, bright yellow split moong dal. Rinsing it well gets rid of any dust and helps it cook evenly.

Spinach: Fresh vs. Frozen Considerations

Fresh spinach is fantastic, but frozen works in a pinch! If using frozen, make sure to thaw it and squeeze out any excess water before adding it to the Instant Pot. I usually prefer fresh for the texture, but frozen is a lifesaver when I’m short on time.

The Significance of Curry Leaves in South Indian Cuisine

Curry leaves aren’t just about flavour; they’re considered sacred in South Indian cooking! They add a unique aroma and a slightly citrusy note. Don’t skip them if you can help it – they really make the dish.

Regional Variations in Tadka (Tempering)

Tadka varies so much across India! Some families add asafoetida (hing), others use different types of chilies. Feel free to experiment and make it your own.

Oil Choice: Traditional Oils for Authentic Flavor

Traditionally, ghee (clarified butter) or mustard oil are used for tadka. They add a beautiful depth of flavour. But any neutral oil like vegetable or canola oil works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rinsed moong dal, chopped spinach, chopped onion, slit green chilies, and water in your Instant Pot.
2. Secure the lid, making sure the valve is set to sealing. Then, cook on High Pressure for 6-8 minutes.
3. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes. Don’t rush it!
4. Open the Instant Pot and give the dal a good whisk until it’s smooth and creamy. Stir in the turmeric powder and salt to taste.
5. Now for the magic – the tadka! Heat the oil in a small pan over medium heat.
6. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, broken dry red chilies, curry leaves, and crushed or sliced garlic.
7. Sauté everything until the seeds crackle and the garlic is fragrant – usually about 30 seconds to a minute. Be careful not to burn the garlic!
8. Pour the hot tadka over the cooked dal and stir well to combine.
9. Serve hot and enjoy!

Expert Tips

A few little things to help you nail this recipe:

Achieving the Perfect Dal Consistency

If you like a thicker dal, use slightly less water. For a thinner consistency, add a little more hot water after pressure cooking.

Preventing Dal from Sticking to the Instant Pot

The spinach can sometimes stick to the bottom. Make sure to stir well after pressure cooking to prevent this.

Mastering the Tadka: Timing and Technique

The tadka is all about timing! Don’t add the curry leaves until the mustard seeds start to splutter, otherwise they’ll lose their flavour.

Variations

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

• Vegan Moong Dal: This recipe is already vegan! Just ensure you’re using a plant-based oil.
• Gluten-Free Moong Dal: Naturally gluten-free!
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: Serving During Diwali or Pongal: This dal is a wonderful addition to a festive meal. You can garnish it with fresh coriander leaves for a pop of colour.

Serving Suggestions

This Moong Dal is amazing on its own with a side of rice or roti. It also pairs beautifully with a side of raita (yogurt dip) or a simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Got questions? I’ve got answers!

What is the best way to rinse moong dal?

Place the dal in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes any dust or impurities.

Can I use a different type of spinach in this recipe?

Absolutely! You can use baby spinach, kale, or even mustard greens. Just adjust the cooking time accordingly.

What if I don’t have an Instant Pot – can I cook this on the stovetop?

Yes, definitely! Soak the dal for 30 minutes, then cook it in a pot with the spinach, onion, chilies, and water until the dal is soft and mushy – about 20-25 minutes.

How can I adjust the consistency of the dal if it’s too thick or too thin?

If it’s too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can I make the tadka ahead of time? How should I store it?

You can make the tadka ahead of time, but it’s best enjoyed fresh. If you do make it ahead, store it in an airtight container at room temperature for up to a few hours. It might lose some of its crispness, but it will still be flavourful.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!