Instant Pot Moong Dal Recipe – Quick Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Moong Dal Recipe – Quick Indian Lentil Curry

Introduction

There’s something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. I remember when I first started experimenting with Indian cooking, dal was one of the first things I tackled. It felt a little intimidating at first, but honestly, it’s surprisingly easy – especially when you have an Instant Pot! This Instant Pot Moong Dal recipe is my go-to for a quick, healthy, and incredibly flavorful meal. It’s perfect for busy weeknights, and it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s unbelievably quick – ready in under 40 minutes. The Instant Pot does all the hard work, so you can skip the hours of simmering. It’s also incredibly nutritious, packed with protein and fiber from the moong dal. And, of course, it tastes amazing! The simple blend of spices creates a warm, inviting flavor that’s perfect with rice or roti.

Ingredients

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

• 2 tablespoons avocado oil
• 1 teaspoon cumin seeds
• ½ teaspoon asafetida (hing)
• 1 red onion, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 green chilies, chopped (adjust to your spice preference!)
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cayenne pepper (or more, if you like it spicy!)
• 1 tomato, chopped
• 1 cup yellow moong dal
• 3 cups water
• Salt to taste
• ½ cup cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few of these ingredients – some are real stars in Indian cooking!

Avocado Oil: Benefits and Substitutions

Avocado oil is my preferred choice for its high smoke point and neutral flavor. But, if you don’t have it, you can easily substitute with vegetable oil, sunflower oil, or even ghee for a richer flavor.

Asafetida (Hing): A Unique Spice & Its Uses

Asafetida, or hing, has a really unique, pungent aroma in its raw form. Don’t let that scare you! When cooked, it adds a lovely savory depth to the dal. It’s also fantastic for digestion. If you can’t find it, you can omit it, but it does add a special something.

Moong Dal: Nutritional Value and Varieties

Moong dal (split yellow lentils) is a powerhouse of nutrition. It’s a great source of protein, fiber, and iron. There are two main types: moong dal (split yellow lentils) and whole moong (whole green lentils). We’re using moong dal here because it cooks much faster.

Regional Variations in Dal Tadka

Dal recipes vary hugely across India! This recipe is a simplified version of Dal Tadka, a popular North Indian lentil dish. Some regions add a squeeze of lemon juice, a dollop of butter, or even a tempering of red chili flakes for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to the ‘Sauté’ mode. Add the avocado oil and let it heat up. Once hot, add the cumin seeds. Let them crackle – this is important for releasing their flavor!
2. Add the asafetida, chopped onion, ginger paste, garlic paste, and green chilies. Sauté until the onions start to soften and turn translucent, about 5-7 minutes.
3. Now, add the turmeric powder, coriander powder, cayenne pepper, and chopped tomato. Sauté for another 1-2 minutes, until the tomatoes soften and release their juices.
4. Rinse the moong dal thoroughly under cold water until the water runs clear. This helps remove any impurities. Add the rinsed dal to the Instant Pot.
5. Pour in the water and season with salt. Give everything a good stir to combine.
6. Close the lid of the Instant Pot, making sure the vent is sealed. Set it to ‘Manual’ or ‘Pressure Cook’ on High Pressure for 10 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10-12 minutes. This is important – don’t quick release! Once the pin drops, carefully open the lid.
8. Give the dal a gentle mix. If you like, add a squeeze of lime juice for brightness and garnish generously with chopped cilantro. Serve hot!

Expert Tips

• Rinsing is Key: Don’t skip rinsing the dal! It makes a big difference in the texture.
• Don’t Overcook: Overcooked dal can become mushy. The 10-minute cook time is usually perfect, but adjust based on your Instant Pot.
• Spice it Up: Feel free to adjust the amount of green chilies and cayenne pepper to suit your spice preference.

Variations

• Vegan Moong Dal: This recipe is naturally vegan!
• Gluten-Free Moong Dal: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Reduce or omit the cayenne pepper for a milder flavor. My friend, Priya, always makes it extra spicy for her family!
• Festival Adaptations (e.g., serving during Diwali): During Diwali, we often serve dal with a side of pakoras (fritters) and mithai (sweets). It’s a festive and comforting meal.

Serving Suggestions

This Moong Dal is incredibly versatile. It’s delicious with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

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. Gently rub the dal with your hands to remove any impurities.

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

You can! Toor dal (split pigeon peas) or masoor dal (red lentils) would also work, but you may need to adjust the cooking time.

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

Absolutely! Sauté the ingredients as directed, then add the dal and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the dal is tender.

How can I adjust the consistency of the dal?

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

What are some good accompaniments to serve with moong dal besides rice and bread?

Raita, a simple cucumber and tomato salad, or a side of roasted vegetables all pair wonderfully with moong dal.