Instant Pot Moong Dal (Yellow Lentil Soup )

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!

Jump to:

• What is Moong Dal (Yellow Lentils)?
• Why You'll Love this Instant Pot Moong Dal Tadka Recipe
• Ingredients for Moong Dal Tadka Recipe
• How to Make Yellow Moong Dal in Instant Pot
• Stovetop Pot Method
• What to Serve with Moong Dal Fry
• Storage Suggestions
• Tips & Variations
• Frequently Asked Questions
• More Moong Dal Recipes
• More Pressure Cooker Lentil Recipes
• Instant Pot Moong Daal (Split Yellow Lentils Soup)

What is Moong Dal (Yellow Lentils)?

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 (also known as 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 Khichdi.

Traditionally 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.

I have shared both Instant Pot Pressure Cooker and Traditional Stovetop recipes below.

Why You'll Love this Instant Pot Moong Dal Tadka Recipe

• Easy to make and delicious
• One-pot recipe
• Healthy
• Made with simple ingredients from the pantry
• Vegetarian, gluten-free, and can be made vegan.

Ingredients for Moong Dal Tadka Recipe

• Lentils: I have used split Yellow Moong Dal in this recipe. 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 use the oil of your choice if you are vegan, or you can use a combination of ghee and oil for this yellow dal tadka recipe.
• Cumin seeds (jeera): They are a must in any Indian dal tempering, so do not skip them.
• Garlic: I have fresh minced garlic for this recipe. You can also use store-bought garlic paste.
• Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat.
• Onion: I have used finely chopped onions. You can skip onion for no onion recipe variation.
• Tomato: I have used chopped fresh Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess. You can skip tomatoes in these lentils.
• Spices: I have used turmeric powder, red chili powder, and garam masala. You can increase or decrease the spices according to your choice.
• Water: lentil to water ratio - I have used 3 cups of water for 1 cup of moong dal.
• Coriander leaves: I have used coriander leaves for garnish.

How to Make Yellow Moong Dal in Instant Pot

Firstly, Wash and rinse the yellow dal, and keep it 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 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 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 minutes 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 4 minutes Manual/Pressure Cooker (high pressure) option.

Stovetop Pot 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.
• 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 or Yellow lentil soup is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.

What to Serve with Moong Dal Fry

Serve Moong Dal fry recipe with basmati rice, jeera rice, or quinoa with 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

• Aloo Gobi
• Bombay Potatoes
• Veg Kurma
• Zucchini Stir Fry
• Aloo Beans

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

1. Soaking Lentils: If you soak the dal in water for 30 mins, it helps to cook faster.
2. Adjust Consistency: If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
3. No Onion-No Garlic: For a variation, you can also make this yellow dal by skipping onion, and garlic.
4. Vegan: Skip ghee and use any cooking oil of your choice.

Frequently Asked Questions

More Moong Dal Recipes

• Ridge Gourd Moong Dal
• Moong Dal Chilla
• Spinach Moong Dal Dosa
• Moringa Leaves Dal
• Moong Dal Payasam
• Hesarubele Kosambari
• Ven Pongal
• Sweet Pongal

More Pressure Cooker Lentil Recipes

• Dal Fry - Dal made with toor dal (split pigeon peas).
• Masoor Dal - Dal made with red lentils.
• Whole Green Moong Dal – Dal cooked with whole mung beans
• Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices
• Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Panchmel Dal – Dal prepared with five varieties of lentils
• Raw Mango Dal – Dal cooked with Raw Mango
• Butternut Squash Dal - Dal cooked with butternut squash or pumpkin.

If you’ve tried this healthy moong dal tadka recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!