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Let me share my go-to instant pot recipe for moong dal. This comforting Indian dish never fails to satisfy. Rich, creamy, and packed with protein, it's perfect for busy weeknights. I love how quickly it comes together, leaving more time to savor each spoonful. Yellow lentils transform into a velvety delight, infused with aromatic spices that'll transport your taste buds. Trust me, once you try this pressure cooker version, you'll wonder how you ever lived without it.
Ingredients for Delicious Moong Dal
- Split moong dal: Protein-rich lentils that cook quickly and add a creamy texture to the dish.
- Water: Essential for cooking the moong dal and creating the right consistency for the dish.
- Ghee or oil: Adds richness and flavor to the dish, enhancing the overall taste of the moong dal.
- Cumin seeds: Provides a warm, earthy flavor and aromatic essence that elevates the taste of the moong dal.
- Turmeric powder: Adds a vibrant color and subtle earthy flavor to the dish, along with its health benefits.
- Red chili powder: Adds a spicy kick to the dish, balancing the flavors and adding a depth of heat.
- Fresh coriander leaves: Fresh herb garnish that adds a pop of color, freshness, and a hint of citrusy flavor.
Essential Tools for Making Instant Pot Moong Dal
- Instant Pot: Essential for pressure cooking the moong dal quickly and efficiently without compromising on flavor or texture.
- Spatula: Needed for stirring the ingredients and ensuring even cooking throughout the dish.
Instant Pot Moong Dal Recipe: Simple & Delicious
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup split moong dal (yellow lentils)
- 3 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- to taste Salt
- for garnish Fresh coriander leaves
Instructions:
- Rinse the moong dal under running water until the water runs clear.
- In the Instant Pot, heat ghee or oil using the sauté function.
- Add cumin seeds and let them splutter.
- Add the rinsed moong dal, water, turmeric powder, red chili powder, and salt. Stir well.
- Close the lid, set the vent to sealing, and pressure cook on high for 5 minutes.
- Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Garnish with fresh coriander leaves before serving.
Notes:
Nutrition value:
Keywords:
Tips for Making Moong Dal Ahead of Time
Make Ahead Instructions
- Prepare the moong dal as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the moong dal completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Moong dal is not only delicious but also highly nutritious, packed with plant-based protein and fiber, making it a great addition to a vegetarian or vegan diet.
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