Moong Dal Tadka (or split yellow lentil soup) is an easy and simple comforting Indian lentil recipe made from split yellow moong dal, onion, tomato, and a few Indian spices in an instant pot pressure cooker or stovetop. This Moong dal fry is Vegan, Gluten-free, and Delicious!
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 to make 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 moong dal khichdi.
Traditionally, moong 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
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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.
- 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.
- Water: Water to lentil ratio - I have used 3 cups of water for 1 cup of moong dal.
How to Make Yellow Moong Dal in Instant Pot
Firstly, wash and rinse 1 cup of yellow moong dal, and keep it aside.
Press SAUTE on Instant Pot. Add 1 tablespoon of oil (or ghee), and once it's hot, add 1 teaspoon cumin seeds. Let them crackle. Add 1 pinch of asafetida, 3 garlic cloves (minced), 1 medium onion (finely chopped), and saute till onions turn light brown.
Add 1 large tomato (finely chopped), spices like:
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala powder
- salt, to taste
Cook till the tomatoes turn soft and mushy, which will take about 2-3 minutes.
Then add 1 cup of rinsed dal, 3 cups of 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 2 tablespoons of 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 minute 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 the 4-minute Manual/Pressure Cooker (high pressure) option.
Stovetop Pot Method
- Pressure cook the moong dal, adding 3 cups of water for 3 whistles.
- Heat oil in a Kadai, add the cumin seeds, 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 is ready, add extra tempering (tadka) if desired and serve hot.
What to Serve with Moong Dal Fry
Moong Dal fry goes well with basmati rice, jeera rice, or quinoa with kachumber 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
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
- Soaking Lentils: If you soak the dal in water for 30 minutes, it helps to cook faster.
- Adjust Consistency: If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- No Onion-No Garlic: For a variation, you can also make this yellow dal by skipping onion, and garlic.
- Vegan: Skip ghee and use any cooking oil of your choice.
Frequently Asked Questions
Yes! This mung dal is loaded with dietary fiber and minerals and is a great source of plant-based protein for vegans and vegetarians. Hence, it is healthy.
To make it vegan, substitute ghee with any vegetable cooking oil.
Skip hing (asafoetida) or use gluten-free asafoetida to make a gluten-free dal version.
No, It is not necessary to soak the mung dal for this recipe. However, if you have time on your hands, soak the lentils for a minimum of 30 minutes, as they help to cook faster and make it easier to digest.
More Pressure Cooker Lentil Recipes
Instant Pot Moong Daal (Split Yellow Lentils Soup)
Ingredients
- 1 tablespoon oil (or ghee)
- 1 teaspoon cumin seeds(jeera)
- 1 pinch asafetida (hing) (optional)
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 cup split yellow lentils (moong dal) rinsed
- 3 cups water
- salt to taste
- 2 tablespoons cilantro (coriander leaves) chopped
Extra Tempering:
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- few curry leaves (optional)
- a pinch asafetida(hing)
- ¼ teaspoon red chilli powder
Instructions
Instant Pot Method:
- Firstly, Wash and rinse the yellow dal, keep 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 Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- Remove lid away from you, add cilantro. 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.
- Moong Dal Tadka is ready. Lastly, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.
Stovetop 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 in color.
- Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
- Now add the cooked and mashed dal, 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.
Video
Notes
Tips & Variations:
- Soaking Lentils: If you soak the dal in water for 30 mins, it helps to cook faster.
- Adjust Consistency: If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- No Onion-No Garlic: For a variation, you can also make this yellow dal by skipping onion, and garlic.
- Vegan: Skip ghee and use any cooking oil of your choice.
Nutrition
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Heidi
Thanks for sharing your delicious recipes! The Dal Tadka was really nice.
Bhavana Patil
Thank you Heidi:)
Krista Hoffman
If you wanted a stronger flavor how might you adjust the recipe
Bhavana Patil
You can add more spices like garam masala, ground cumin and coriander. Also if you are making it like a soup, replace water with vegetable stock. Hope this helps.
Krista
Made this over and over. Just love it
Bhavana Patil
Thats so good to hear Krista...
Bob P
Great recipe. Four minutes in the instant pot gave a great texture. I halved the oil, and due to what I had on hand, used a mix of smoked paprika and cayenne for the red chili powder, and some canned tomatoes instead of fresh. Separately I steamed/blanched two bunches of kale and stirred it in; no need to serve with rice. Absolutely delicious and I'll make it again.
Bhavana Patil
Thank you so much Bob 🙂 It makes me very happy when someone not only tries out my recipes, but also shares how they customized the recipe to meet their needs 🙂 Have a great day 🙂
herman parisius
you do not mention how much lentils?
bhavana
Sorry about that,just updated .its 1 cup of split yellow lentils (moong dal)