Instant Pot Moong Dal | Yellow Lentils Soup

Instant Pot Moong Dal | Yellow Lentils Soup

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 3-4 Persons

Instant Pot Moong Dal is one of the hugely famous dal preparations in the sub continents of Asia. It is the amalgamation of Moong dal (Yellow Lentils) with Tomatoes, Ginger paste, Cumin seeds, Ghee (Clarified Butter) and some ground spices.

Instant Pot Moong Dal is a very simple and easy recipe which requires very limited ingredients to get prepared. It gets prepared within twenty minutes without dropping tears. Yes, it’s a no Onion-no Garlic recipe which is perfect for puja brata days.

I have learnt this recipe from one of my north Indian friends. When I first time prepared this dal, my family loved it. We usually pair up this dal with steamed Basmati rice and Aloo Bhaji. Now this Instant Pot Moong Dal has become a regular menu on the vegetarian days of every week.

Moong dal (Yellow Lentils) is one of the most popular and healthy lentils which is regularly prepared in each house of India. It is one of the most versatile lentils around the world which can easily be adapted to our regular diet. Many delicious dals, pakodas, halwa and hundreds of recipes are cooked with this yellow lentil. Before directly jumping into the recipe, let me share few interesting facts about this dal and the recipe.

Reason behind the popularity of Instant Pot Moong Dal

Health benefits of Moong dal | Yellow Lentils

In this preparation, first I have washed the dal thoroughly and soaked it water for half an hour. It helps the dal to get cooked faster. You can directly cook without soaking them but will take longer to get cooked.

I have added Tomatoes, Ginger paste to the dal. The Tomatoes give a ting of tanginess and sweetness to the dal which enhances the taste of the dish. The flavour of fresh Ginger goes amazing with Moong dal.

As too much spices can spoil the taste of the dal, so very less spices are used in this preparation. I have used dry red Chilli and Cumin seeds for tempering. For flavouring, I have added Cumin powder, Coriander powder and Cilantros.

Both Green chillies and dry red chilli give a spicy hot kick to the dal. But if are cooking this dal for toddlers then skip both the ingredients. It would still taste fabulous without these two ingredients.

I have cooked the dal in Desi ghee (Clarified Butter). Though it can be cooked in any edible oil, but Ghee gives a different flavour to the dish and elevates its taste.

Ingredients:

• 1 cup Moong dal (Yellow Lentils)
• 1 Tomato, deseeded and finely chopped
• 1 teaspoon Ginger, paste or grated
• 2-3 Green Chillies
• 2 tablespoons chopped Cilantros
• 1 whole Dried Red Chilli
• ¼ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Coriander powder
• ½ teaspoon Cumin powder
• Salt, to taste
• Ghee, for cooking
• 2 ½ cups of water

1. Wash the Dal thoroughly until the bubbles go away.
2. Soak the Moong dal in two cups of water for 30 minutes.
3. Then drain the extra water and keep the dal aside.
   

4. Add Ghee into the pressure cooker.
   

5. Let the Ghee melt then add red whole dried Chilli and Cumin seeds (Jeera).
   

6. Sauté them for few seconds till they crackle.
7. Add Tomatoes and cook them in low flame for a minute.
   

8. Add Ginger paste and give a nice mix.
   

9. Cook them in low flame until the raw smell goes away.
10. Add the soaked Moong dal (Step 3) and mix it well.
    
    

11. Add Salt, Turmeric powder, green Chillies and give a nice mix.
    

12. Add Cumin powder, Coriander powder and mix it thoroughly.
    

13. Add water and stir it well.
    

14. Add the chopped Cilantros and give a stir.
    

15. Close the lid and cook it in high flame till 1 whistle.
16. Then put the flame in low and cook the dal till 1 more whistle and switch off the flame.Note: The numbers of whistles may vary due to the temperature of the hob, quantity of dal, quality of the dal, quality of the utensils, different altitude etc.

17. Let the pressure settle down.
18. Take off the lid and stir the dal.
    

19. Add some water if the Dal is too thick and let it cook until the Dal simmers.