Moong Dal Recipe – Dill & Garlic Indian Lentils in 5 Minutes

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Dill & Garlic Indian Lentils In 5 Minutes

Hey everyone! If you’re looking for a comforting, flavorful, and quick Indian lentil dish, you’ve come to the right place. This Moong Dal recipe with dill and garlic is a staple in my kitchen – it’s seriously ready in under 20 minutes, and it tastes like it’s been simmering all day. I first made this when I was craving something simple yet satisfying, and it’s been a go-to ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dal. The combination of fragrant ghee, pungent garlic, earthy turmeric, and fresh dill is just magic. It’s light, flavorful, and incredibly easy to make, even on a busy weeknight. Plus, it’s packed with protein and goodness! If you’re new to Indian cooking, this is a fantastic place to start.

Ingredients

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

• ¼ cup (50g) Moong Dal (split yellow lentils)
• ½ cup (120ml) Water
• 1 Tbsp (15ml) Ghee
• ⅛ tsp (0.125g) Hing (Asafoetida)
• 6 Garlic cloves, minced
• ½ tsp (2.5ml) Turmeric powder
• ½ tsp (2.5ml) Black pepper powder
• 3 cups (210g) chopped Dill (Sua)
• ½ tsp (2.5ml) Salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Moong Dal: Benefits & Selection

Moong dal is a fantastic source of protein and fiber. It’s also really easy to digest, making it a great choice for a light meal. I prefer the split yellow moong dal (the one we’re using here) as it cooks much faster than the whole version.

Dill (Sua): Fresh vs. Dried & Regional Uses

Fresh dill is key to this recipe, if you can get it! It adds such a bright, herbaceous flavor. If you absolutely must use dried dill, use about 1 tablespoon, but the flavor won’t be quite the same. Dill is commonly used in North Indian cuisine, especially in dishes like this dal and raita.

Hing (Asafoetida): A Key Flavor Component

Don’t skip the hing! It adds a unique savory depth that you won’t get from anything else. A little goes a long way – it has a strong aroma, but it mellows out beautifully when cooked. If you’re new to hing, start with a tiny pinch and adjust to your liking.

Ghee: Traditional Clarified Butter & Alternatives

Ghee is traditional in Indian cooking and adds a wonderful richness. If you don’t have ghee, you can substitute with vegetable oil or butter, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal under cold water and soak it for about 10 minutes. This helps it cook faster and become creamier.
2. Now, set your Instant Pot to sauté mode. Add the ghee and let it heat up. Once hot, add the hing and let it sizzle for a few seconds – be careful, it can pop!
3. Add the minced garlic, turmeric, and black pepper to the ghee. Sauté until the garlic turns golden brown and fragrant, about 1-2 minutes. Don’t let it burn!
4. Drain the soaked moong dal and add it to the Instant Pot along with the water.
5. Pressure cook on high for 5 minutes. Then, do a quick release of the pressure.
6. Carefully open the Instant Pot and give the dal a gentle mash against the sides of the pot to check for tenderness. If it’s still firm, pressure cook for another 2-3 minutes.
7. Return the Instant Pot to sauté mode. Add the chopped dill and cook for about 5 minutes, until the greens wilt and blend beautifully with the dal.
8. Finally, adjust the seasoning with salt to your taste. Serve hot with roti or rice!

Expert Tips

• Don’t overcook the dal! It should be soft but still hold its shape slightly.
• Adjust the water: If you prefer a thicker dal, use less water. For a thinner consistency, add a little more.
• Fresh is best: Seriously, use fresh dill if you can. It makes all the difference.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Moong Dal: Simply substitute the ghee with vegetable oil.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder or a finely chopped green chili for a little heat. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptations: During Makar Sankranti, my family loves adding chopped vegetables like carrots, peas, and spinach to the dal for a more substantial and festive meal.

Serving Suggestions

This Moong Dal is fantastic on its own, but it’s even better with:

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

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 soak moong dal?

Simply rinse the dal and cover it with fresh water for at least 10 minutes. Soaking helps it cook faster and become creamier.

Can I make this Moong Dal recipe without an Instant Pot?

Yes! You can cook the dal in a regular pressure cooker or even a pot on the stovetop. If using a pot, simmer for about 20-25 minutes, or until the dal is tender.

What if my Moong Dal is still too firm after pressure cooking?

Add a little more water and pressure cook for another 2-3 minutes.

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

While moong dal is ideal, you can experiment with other lentils like masoor dal (red lentils) or toor dal (split pigeon peas). Cooking times may vary.

How can I adjust the garlic flavor in this dish?

Feel free to adjust the number of garlic cloves to your liking. You can also roast the garlic before adding it to the ghee for a milder, sweeter flavor.

Enjoy! I hope you love this Moong Dal recipe as much as I do. Let me know in the comments how it turns out for you!