Instant Pot Mung Dal & Basmati Rice Recipe – Traditional Indian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Instant Pot Mung Dal & Basmati Rice Recipe – Traditional Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Instant Pot Mung Dal & Basmati Rice is a family favorite – it’s simple, comforting, and tastes like home. I first made this when I was craving the flavors of my grandmother’s kitchen, and it instantly transported me back. It’s become a regular in our house, especially on cozy weeknights.

Why You’ll Love This Recipe

This recipe is all about ease and flavor. It’s a one-pot wonder (well, almost – the tempering is in a separate pan, but still pretty simple!). The Instant Pot makes it incredibly quick, but I’ll also share how to make it on the stovetop if you prefer. It’s a complete meal, packed with protein and carbs, and just…well, it’s good for the soul! Plus, it’s easily adaptable to your spice preferences.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup yellow split peas or mung dal (about 200g)
• 4 cups water (950ml)
• 1.5 tsp turmeric powder (about 7g)
• 1.5 tsp salt (about 8g)
• 1 cup Basmati Rice (about 195g)
• 2 tbsp butter ghee (30ml)
• 1 large onion, chopped
• 1 tsp cumin seeds (about 5g)
• 0.5 tsp mustard seeds (about 2.5g)
• 1 sprig curry leaves (about 10-12 leaves)
• 4 dry red chillies, broken into pieces
• 0.5 tsp ginger garlic paste or ginger powder (about 2.5g)
• 1 pinch black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Yellow Split Peas (Mung Dal) Varieties: You can use either moong dal (split yellow mung beans, skin removed) or chili moong dal (split yellow mung beans with skin on). I prefer moong dal for its smoother texture, but both work beautifully.

Basmati Rice – Choosing the Right Grain: Basmati is key here for that lovely aroma and fluffy texture. Look for aged Basmati – it tends to be less sticky. I usually rinse my Basmati rice really well under cold water until the water runs clear. This helps remove excess starch.

Butter Ghee – The Flavor Enhancer: Ghee (clarified butter) adds a richness that’s just unbeatable. If you don’t have ghee, you can use butter, but ghee really elevates the flavor. You can easily make your own ghee at home too!

Regional Spice Variations & Their Impact: The beauty of Indian cooking is how regional variations add so much depth. Some families add a pinch of asafoetida (hing) to the tempering for a unique flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: First, give your yellow split peas (mung dal) a good rinse. Add them to your Instant Pot with 3 cups of water, salt, and turmeric. Seal the lid and cook on high pressure for 30 minutes. If you’re using a stovetop, simmer on low-medium heat until the dal is soft – usually around 45-60 minutes.
2. Add the Rice: Once the dal is cooked, add the washed Basmati rice and 1 additional cup of water. If using the Instant Pot, cook for another 10 minutes on high pressure. For the stovetop, transfer the mixture to a pot and simmer for about 30 minutes, or until the rice is tender and the water is absorbed.
3. Prepare the Tempering (Tadka): While the rice and dal are finishing, let’s make the tadka! Heat the butter ghee in a separate pan over medium heat. Add the mustard and cumin seeds. You’ll know they’re ready when they start to splutter and pop – it’s a good sign!
4. Sauté the Aromatics: Reduce the heat a little. Add the chopped onion, curry leaves, and dry chillies. Sauté until the onions are golden brown and fragrant. Then, stir in the ginger garlic paste (or ginger powder) and a pinch of black pepper. Cook for another minute until everything is nicely combined.
5. Combine & Serve: Pour the tempered spices over the rice and dal mixture. Give it a good stir to combine everything beautifully. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t skip the rinsing! It really does make a difference in the texture of the rice.
• Adjust the water: If you like a thicker dal, use slightly less water. For a thinner consistency, add a little more.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: Simply substitute the butter ghee with a plant-based oil like coconut oil or vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like it spicy, add more dry chillies or a pinch of cayenne pepper to the tempering. My friend, Priya, loves to add a finely chopped green chilli to the tempering too!
• One-Pot Stovetop Variation: You can absolutely make this entirely on the stovetop! Just combine all the ingredients (except the tempering) in a large pot and simmer until the dal and rice are cooked through. Then, proceed with the tempering as described above.

Festival Adaptations (e.g., Makar Sankranti)

This dish is often made during Makar Sankranti, a harvest festival celebrated in India. It’s considered auspicious and warming, perfect for the winter months. Some families add a little bit of jaggery (unrefined cane sugar) to the dal for a touch of sweetness during this festival.

Serving Suggestions

This Mung Dal & Basmati Rice is fantastic on its own, but it also pairs well with:

• A side of yogurt (raita)
• A simple vegetable curry
• Papadums (crispy lentil wafers)
• A dollop of mango chutney

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 flavors meld together!

FAQs

What is the best way to serve Mung Dal and Rice?

Warm, with a generous sprinkle of fresh coriander! A side of yogurt or a vegetable curry complements it beautifully.

Can I use a different type of lentil instead of Mung Dal?

You can, but the cooking time will vary. Red lentils (masoor dal) cook quickly, while toor dal (split pigeon peas) will take longer.

How can I adjust the consistency of the dal?

Add more water for a thinner consistency, or cook it for a little longer to thicken it up.

What are the health benefits of Mung Dal?

Mung dal is a nutritional powerhouse! It’s high in protein, fiber, and essential nutrients. It’s also easy to digest.

Can this be made ahead of time?

Absolutely! You can cook the dal and rice ahead of time and store it in the refrigerator. Just make the tempering fresh when you’re ready to serve.

Enjoy this comforting and flavorful dish! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments if you try it and how it turns out!