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

Last Updated on 2 months by Neha Deshmukh

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

Hey everyone! If you’re anything like me, you’re always looking for comforting, flavorful meals that don’t take all day to make. This Instant Pot Basmati Rice & Moong Dal is exactly that – a hug in a bowl, ready in under 20 minutes! I first made this when I was craving a simple, nourishing meal after a long week, and it’s been a staple ever since. It’s perfect for a quick weeknight dinner, a light lunch, or even as a side dish for your favorite curry.

Why You’ll Love This Recipe

This recipe is a game-changer for a few reasons. First, it’s incredibly easy – seriously, dump everything in and press a button! Second, the Instant Pot makes the rice and dal perfectly fluffy and tender every single time. And finally, it’s just so satisfying. The subtle flavors of basmati rice and moong dal, enhanced by a touch of turmeric and ghee, are simply divine.

Ingredients

Here’s what you’ll need to make this magic happen:

• ¾ cup Basmati rice (about 170g)
• 1 cup Moong dal (about 200g)
• 5 ¼ cups water (1250ml)
• 2 Tbsp Ghee (about 30ml)
• ¼ tsp Turmeric powder (about 1g)
• ½ tsp Sea salt (about 3g)

Ingredient Notes

Let’s talk ingredients for a sec! These little details can really make a difference.

Basmati Rice Varieties & Quality

Basmati rice is key here. Look for aged basmati – it tends to be longer, fluffier, and more fragrant. I prefer the extra-long grain variety, but any good quality basmati will work.

Moong Dal: Split vs. Whole & Nutritional Benefits

I use split moong dal (yellow moong dal) for this recipe because it cooks faster. Whole moong dal is also nutritious, but will require a longer cooking time. Moong dal is a fantastic source of protein and fiber, making this a really wholesome meal.

The Role of Ghee in Indian Cooking

Ghee adds a beautiful richness and flavor. It’s clarified butter, so it has a higher smoke point and a lovely nutty taste. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the dish.

Turmeric Powder: Varieties & Health Benefits

Turmeric not only gives the dish a beautiful golden color, but it’s also packed with antioxidants! There are different varieties of turmeric powder, but any good quality one will do.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you won’t believe it.

1. First, give the basmati rice and moong dal a really good rinse under cold water. Keep rinsing until the water runs clear – this removes excess starch and helps prevent stickiness.
2. Now, add everything – the rinsed rice, dal, water, ghee, turmeric powder, and salt – into your Instant Pot.
3. Secure the lid, making sure the valve is set to sealing.
4. Cook on high pressure for 7 minutes.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes. This is important! Don’t quick release, or you might end up with a mess.
6. After 10 minutes, carefully open the lid. Fluff the rice and dal gently with a fork.
7. Serve warm with a drizzle of extra ghee or a side of chaas (buttermilk) – yum!

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

Achieving the Perfect Rice-to-Dal Ratio

I find ¾ cup rice to 1 cup dal works perfectly for me. But feel free to adjust slightly to your preference!

Preventing Sticking & Burning

Rinsing the rice and dal thoroughly is the biggest key to preventing sticking. Also, make sure your Instant Pot is clean.

Adjusting for Different Instant Pot Models

Cooking times can vary slightly depending on your Instant Pot model. If your rice is still a little too firm, add a splash of water and cook for another minute or two on high pressure.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Adaptation

Simply substitute the ghee with vegetable oil or coconut oil. It’s still delicious!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free.

Spice Level Adjustment (Adding Green Chilies)

If you like a little heat, add a finely chopped green chili along with the other ingredients. My friend, Priya, loves adding two!

Festival Adaptation (Adding Saffron for a Festive Touch)

For a special occasion, add a pinch of saffron strands soaked in a tablespoon of warm milk to the Instant Pot. It adds a beautiful color and aroma. My mom always makes it this way for Diwali.

Serving Suggestions

This rice and dal is incredibly versatile. Here are a few ideas:

• With your favorite Indian curry (like chicken tikka masala or chana masala)
• With a side of raita (yogurt dip)
• As a simple, comforting meal on its own
• Alongside roasted vegetables for a complete meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

What is the best type of rice to use for this recipe?

Definitely basmati rice! Aged basmati is ideal for its fragrance and fluffiness.

Can I use a different type of dal instead of moong dal?

You can, but the cooking time will need to be adjusted. Masoor dal (red lentils) is a good substitute, but it cooks even faster. Toor dal (split pigeon peas) will take longer.

How do I adjust the cooking time if I’m not using an Instant Pot?

On the stovetop, you’ll need to simmer the rice and dal in about 6 cups of water for 20-25 minutes, or until tender.

What can I serve with this rice and dal for a complete meal?

Anything you like! A simple vegetable curry, a protein like grilled chicken or fish, or even just a side of yogurt and pickles.

Can this be made ahead of time and reheated?

Absolutely! It reheats beautifully and is a great option for meal prepping.