Moong Dal Instant Pot Stovetop Recipe

Serve it alongside rice, roti or your favorite Indian bread, and enjoy this popular Indian comfort food. Who doesn’t love a hearty bowl of piping hot dal drizzled with a fresh sizzling tadka (tempering)! It’s one of the most popular comfort foods in northern Indian homes.

Moong Dal, also called split mung beans, is a healthy and tasty yellow lentil curry that’s ready in under 30 minutes whether you make it in the Instant pot or stove. This vegetarian lentil dish is one of my favorite dinners to whip up on a weeknight—especially since I always have these ingredients on hand. I serve it alongside cumin rice to enjoy the classic comfort meal, called “dal chawal”, or with fresh homemade roti.

What is Moong dal?

Moong Dal is a traditional Indian lentil curry made with dried yellow split mung beans , roma tomatoes, onion, ginger, garlic, and a blend of floral and earthy Indian spices. Moong dal is the split, skinless lentil that’s inside a whole mung bean (‘sabut’ moong), which is green in color. Other names for moong dal: Moong dal is also called dried yellow split gram, split mung, petite yellow lentils, or yellow mung dal. Is Moong dal Healthy? In addition to being naturally vegan and gluten-free, Moong dal is packed with protein, fiber, magnesium, iron, and more. It is also said to help with weight loss, heart health, and blood sugar regulation. This nutritious lentil is very easy to digest which makes it great for kids and adults alike.

Ingredients

Moong dal is a simple and easy recipe that’s made with ingredients you probably already have on hand! Scroll below for the printable recipe card and ingredient measurements.

How to Cook Moong Dal

Here are the step-by-step instructions to making this easy and delicious moong dal recipe. Prep Dal: Rinse the dal 2-3 times in a bowl of water, until the water runs clear. Let it soak while you prep the other ingredients.

Once the cook time is up, wait 5 minutes for a natural pressure release. Manually release the rest, then remove the lid and stir the dal, mashing some against the wall of the pot to thicken.

Optional Tempering (Tadka): heat ghee and red chili powder (or dried red chili pepper) over medium-high heat. Once the mixture is sizzling, turn off the heat and pour it over the prepared moong dal.

Tadka: Even though this step is optional, I highly recommend it. The heat in the warmed ghee extracts the smoky flavor from the red chili and elevates the taste of this dal.

Alternate Method: Stovetop Moong dal

Sauté oil (or ghee) and cumin seeds together in a skillet over high heat. Add in onion, ginger, and garlic, then cook until the onions are softened.Add in chopped tomato, salt, turmeric, garam masala, and chili powder, then cook until the tomatoes soften. Use the back of your ladle to mash the tomatoes.Add in the rinsed lentils and water, then cover and cook until the lentils are cooked to your liking, about 15-20 minutes.Follow the instructions for tempering, if desired, then serve!

What to Serve with Moong dal

I recommend finishing Moong dal with freshly chopped cilantro and a tiny splash of lime or lemon juice. Enjoy a complete vegetarian Indian meal by pairing Moong dal with rice or Indian bread, along with a vegetable stir-fry and a yogurt dip. Here are some popular choices:

Rice: Cumin rice or Brown rice. For a lower carb meal, pair it with Indian spiced cauliflower rice. Bread: Homemade Roti/ Phulka or Paratha. For a lower carb option, pair it with a store-bought low-carb tortilla or almond flour tortilla. Vegetable stir-fry: Bhindi Masala or Green Beans & Carrots. Yogurt dip: Boondi raita or Avocado raita, to add a cooling contrast to the meal.

How to Store

Store leftover dal in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, microwave or warm on the stove with a splash to water to thin, if necessary.