What is Moong Dal (Yellow Lentils)?
Moong Dal (aka Split Mung dal), also known as split yellow lentils, is a very popular, nourishing, and easy-to-digest legume frequently cooked in most Indian households, similar to a popular one-dish Toor Dal Tadka. You can follow the same recipe with Red lentils (also known as Masoor Dal). Moong dal is known for its nutritional value. They are very rich in protein, have high fiber content, help lower cholesterol, and are beneficial in managing blood sugar. Split moong dal is generally recommended for toddlers, children, old and sick people as it is easily digestible. One more such comfort meal prepared from yellow lentils is the delicious Khichdi. Traditionally, dal is first pressure-cooked, and then ghee tempering is poured over the cooked dal mixture and simmered for a few minutes. Today, I am sharing an easy one-pot Moong Dal Fry recipe that I have prepared in my electric pressure cooker Instant Pot DUO60 6 QT, which gets ready in under 30 minutes and is perfect for weekday meals. This can be eaten with rice or quinoa or served as a lentil soup. If you like moong dal, check out more Moong Dal recipes like moong dal chilla, moringa leaves dal, moong dal payasam, hesarubele kosambari, and more.
Ingredients
Lentils: I used split Yellow Moong Dal. I did not soak the dal before cooking, as yellow lentils cook faster. Ghee or oil: I always use homemade ghee for tempering. Skip ghee and opt for your preferred cooking oil if you follow a vegan diet. Garlic: I used freshly minced garlic for this recipe. You can also use homemade garlic paste. Green chilies: I used 2 Thai green chilies. However, you can skip it. Onion: I used finely chopped red onions. You can skip onion for a no-onion recipe variation. Tomato: I like to use fresh, ripened Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess. Spices: I used cumin seeds, turmeric, red chili powder, and garam masala. You can increase or decrease the spices according to your choice. Water: Water to lentil ratio - I have used 3 cups of water for 1 cup of moong dal. Coriander leaves: I used fresh coriander leaves for garnish.
How to Make Yellow Moong Dal in Instant Pot
Firstly, Wash and rinse the yellow dal, and keep it aside. Press SAUTE on Instant Pot. Add oil or ghee, and once it’s hot, add cumin seeds. Let them crackle. Add asafetida, minced garlic, onions, and saute till onions turn light brown. Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes. Then add rinsed lentils or dal, water, and give a stir. Adjust spices at this stage. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 6 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Garnish with coriander leaves. Also, adjust the consistency of the dal at this point. If it’s too thick, turn on SAUTE mode, add some water and boil for 2 minutes. Instant pot pressure cooker Moong Dal Tadka/Fry is ready. Lastly, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti. Note on the consistency: If one wants soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm, so I selected 4 minutes Manual/Pressure Cooker (high pressure) option.
Stovetop Pot Method
Pressure cook the moong dal, adding 3 cups of water for 3 whistles. Heat oil or ghee in a Kadai and add the cumin, and let them splutter. Add asafetida, minced garlic, onions, and saute till onions turn light brown. Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, and salt. Cook till tomatoes turn soft, which takes 2-3 minutes. Now add the cooked and mashed dal, and stir well. Add water to adjust consistency and salt to taste. Boil dal for 2-3 minutes on a medium-low flame. Finally, add chopped coriander leaves. Moong Dal Tadka, or Yellow lentil soup is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.
What to Serve with Moong Dal Fry
Serve Moong Dal fry recipe with basmati rice, jeera rice, or quinoa with salad and pickles on the side. You can also pair it with Indian flat bread like roti, or paratha along with some vegetable dishes like
Aloo Gobi Bombay Potatoes Veg Kurma Zucchini Stir Fry Aloo Beans
You may also serve this as yellow lentil soup with crusty bread.
Storage Suggestions
Refrigerator: Store the leftover moong dal in an airtight container in the fridge for up to 3 days. Freeze: You can store the mung dal tadka in a freezer-safe airtight container for up to 2-3 months in the freezer. Reheat: Reheat the dal on the stove or in the microwave. The dal will thicken on standing, so thin it out with some water. Defrost for a few hours if frozen before reheating.
Tips & Variations
More Pressure Cooker Lentil Recipes
Dal Fry - Dal made with toor dal (split pigeon peas). Masoor Dal - Dal made with red lentils. Whole Green Moong Dal – Dal cooked with whole mung beans Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices Spinach Dal / Palak Dal – Dhal cooked with spinach leaves Panchmel Dal – Dal prepared with five varieties of lentils Raw Mango Dal – Dal cooked with Raw Mango Butternut Squash Dal - Dal cooked with butternut squash or pumpkin.
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