This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!
WATCH HOW TO MAKE INSTANT POT MOONG TADKA DAL:
This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!
- 1 cup yellow moong dal (petite split yellow lentils)
- 1 1/2 cup water
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 2 cloves
- 1 bay leaves
- 1 tsp garlic , minced
- 1 tsp ginger , minced
- 1 green chilies , minced
- 2 medium tomatoes , pureed
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- salt , to taste
- 3 tbsp cilantro , finely chopped
- 1/2 tsp garam masala
- 2 tsp ghee
- 1/2 tsp cumin seeds
- 6 pcs curry leaves
- 1 inch ginger , julienned
- 1 garlic , julienned
- 1/2 tsp red chili powder
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Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.
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Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.
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Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.
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Then add yellow moong dal, salt and water. Make sure to stir it.
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Put the lid on and pressure cook for 4 minutes on high in manual mode. Make sure your vent is on the sealing position.
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When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
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Now put it on sauté mode again and let it simmer. Mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.
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To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.
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Mix everything together and your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!
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Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.
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In a pressure cooker on medium heat, add in your ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.
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Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.
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Then add yellow moong dal, salt and water. Make sure to stir it.
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Cook for 1 whistle on high flame and another whistle on medium flame. Switch off the gas and open the lid when the pressure releases.
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Turn on the gas on medium flame, mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.
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To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.
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Switch off the gas and mix everything together.
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Your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!
Recipe Video
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