Moong Dal Tadka forms an excellent accompaniment for the staple roti, sabzi (Indian bread with veggies). And it tastes great with rice. So, it is one of the recipes you think of when you feel Ghar ka Khana (home-cooked meal). It is full of nutrition and also easy to digest. So, it’s often recommended to people suffering from cold or cough. Our site contains some affiliate links. That means when you purchase anything by clicking those links, I get a commission with no extra cost to you. This helps up the blog running. To know more about this, check out the Disclaimer. Thank You! I love it because of its taste. And also because it is easy to cook. Yellow Moong Dal Recipe is always an easy option to pick when you’re in a hurry or not in the mood to cook anything elaborate. The post contains Helpful Tips & Tricks to make the delicious Moon Dal Recipe. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents above.
💭WHAT IS MOONG DAL TADKA/ YELLOW LENTIL SOUP?
Moong Dal Tadka is a lentil recipe made with Moong Dal (Split Yellow Lentil). It has a soup-type consistency, and it is made by adding boiled lentils in onion tomato masala. A tempering of cumin seeds, garlic, curry leaves, and whole red chili is added to make it more flavorful. This Yellow Lentil Soup is so easy to make that you just dump all the ingredients in your Instant Pot and let it take charge. It takes about 20 minutes to cook. I put it in Instant Pot and busy myself with other household chores. In 20 minutes, the dal is ready to be served. So easy and convenient.
🥘INGREDIENTS
STEP 1- SOAK LENTILS: First, wash the lentils until the water runs out clear. Then soak the lentils for at least 15-20 minutes. This will make it easily digestible and also reduce the cooking process.
STEP 2- MAKE TADKA: Make Tadka by first sauteing onions. Once onions change color, add tomatoes. When oil starts to separate and the mixture turns mushy, add spices (red chili powder, turmeric powder, and garam masala powder).
STEP 2- PRESSURE COOK: Add the soaked lentils in the Tadka and pressure cook for 5 minutes at a High-pressure level. Once the timer beeps, let the pressure release naturally. Or you can also Quick Release after 10 minutes of NPR (Natural Pressure Release).
STEP 3- MAKE TEMPERING: In the pan, make tempering by adding mustard seeds to the oil. Once they splutter, add cumin seeds, garlic, whole red chilis, and asafetida. Add the tempering over the cooked lentils once the garlic is golden in color.
STEP 4- ADJUST & SERVE: Lastly, adjust the seasoning if needed, and serve with rice or Indian Flatbread with some side dish.
INSTANT POT MOONG DAL USING PIP METHOD
PIP is nothing but pot in pot method. The instant pot comes in sizes ranging from 6qt to 12 qt. So when you have a big Instant Pot, you can make 2-3 food items in the same Instant Pot using small pots. You can find many accessories for Instant Pot PIP method. When making this Moong Dal Tadka, I prefer to use the PIP method. In the main inner pot of Instant Pot, I make Moong Dal. And place a small pot on the trivet over the dal to make the rice. So this way, my rice, and the dal get prepared simultaneously and save a lot of time. The best part of this process is that rice & dal both take 4 minutes of cooking time. And nothing is overcooked.
💭TOP TIPS
📖VARIATIONS
There are two ways you can make Instant Pot Yellow Moong Dal Tadka Fry:
Earlier we used to have a stove-top pressure cooker, where you boil the dal in it and later on prepare tadka (onion- tomato masala) and mix it in the boiled dal. You can do the same in Instant Pot too. First boil dal, then take it out in a pan and prepare onion- tomato masala and mix it with the dal.Or you can prepare onion-tomato masala firts, with some spices using the Sauté function of Instant Pot. Once it is cooked, then add the dal and water and pressure cook it.
My personal favorite is the second option. It’s no mess and easy as pie method. This method makes dal in Instant Pot easy, convenient, and quick.
👪SERVING SUGGESTIONS
You can eat Instant Pot Moong Dal with steamed white rice, chapati, or brown rice.
🍽STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can keep the leftover Moong Dal in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Moong Dal, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.The leftover Moong Dal is tasty, more aromatic, and tastes even more flavorful. You can also use leftover Moong Dal for making Indian Flatbread by adding it to the dough.
🧾FREQUENTLY ASKED QUESTIONS
🥗INDIAN DAL OR LEGUME RECIPE
CHANA DAL KHICHDISWEET POTATO & LENTIL CURRYTRI-COLORED SPROUTED LENTIL SOUPLENTIL STEWRAJMA MASALACHICKEPAS CURRYMATAR CHAAT
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📖 RECIPE CARD
