Moong Dal Tadka or Fry is a simple comforting Indian lentil recipe made from yellow moong lentils, onion, tomato and spices in instant pot pressure cooker or stove top.
YELLOW SPLIT MOONG DAL[YELLOW LENTILS]
Moong dal lentils are very rich in protein and also have high fibre content. They also help to lower cholesterol and are beneficial in managing blood sugar.
Other Moong dal recipes from my blog are Ridge gourd Moong dal ,Spinach Moong dal dosa ,Moong dal payasam ,Hesarubele Kosambari ,Ven Pongal, Sweet Pongal.
SERVING SUGGESTIONS FOR MOONG DAL TADKA
Moong Dal fry recipe is served traditionally with steamed rice, roti or chapati.But can be eaten with quinoa, brown rice!
HOW TO MAKE MOONG DAL TADKA IN INSTANT POT STEP BY STEP
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 in color.
Add tomatoes, spices like turmeric powder, red chili powder ,garam masala powder ,salt and cook till tomatoes turn soft ,takes 2-3 minutes.
Then add rinsed lentils or dal ,water and give a stir.Adjust spices at this stage.
Close the lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 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 consistency of the dal at this point.If its too thick , turn on SAUTE mode ,add some water and boil for 2 minutes.
Instant pot pressure cooker Moong Dal Tadka/Fry is ready ,add extra tempering(tadka)and serve hot with boiled rice, quinoa or roti.
Note on the consistency:
If one wants really 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 little firm so i selected 5 minutes Manual/Pressure Cooker (high pressure) option.
TIPS & VARIATIONS FOR MOONG DAL FRY
- If you soak the dal in water for 30 mins, helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, garlic.
- If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But if you need firmer dals (lentils) select 5 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
IF YOU LIKED THIS YOU MAY ALSO LIKE
- Dal Tadka – Dal prepared with split pigeon peas 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
- Whole green moong dal– Dal cooked with whole mung beans
- Panchmel dal – dal prepared with five varieties of lentils
MOONG DAL TADKA RECIPE CARD
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Moong Dal Tadka Instant Pot
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds(jeera)
- a pinch asafetida (hing)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 large tomato ,finely chopped
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- salt to taste
- 3 cups water
- 2 tablespoons cilantro (coriander leaves),chopped
Extra Tempering:
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- few curry leaves (optional)
- a pinch asafetida(hing)
- 1/4 teaspoon red chilli powder
Instructions
INSTANT POT METHOD:
- 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 in color.
- Add tomatoes, spices like turmeric powder, red chili powder ,garam masala powder ,salt and cook till tomatoes turn soft ,takes 2-3 minutes.
- Then add rinsed lentils or dal ,water and give a stir.Adjust spices at this stage.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 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 consistency of the dal at this point.If its too thick , turn on SAUTE mode ,add some water and boil for 2 minutes.
- Moong Dal Tadka or Moong Dal Fry is ready ,add extra tempering(tadka)and serve hot with boiled rice, quinoa or roti.
STOVE TOP 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 ,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 chopped coriander leaves.
- Moong Dal Tadka or Moong Dal Fry is ready ,add extra tempering(tadka)and serve hot with boiled rice, quinoa or roti.
Notes
TIPS & VARIATIONS FOR MOONG DAL FRY
- If you soak the dal in water for 30 mins, helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, garlic.
- If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But if you need firmer dals (lentils) select 5 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
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