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 spices in an instant pot pressure cooker or stovetop. This Moong dal fry is Vegan, Gluten-free, and Delicious!

What is Moong Dal (Yellow Lentils)?

Moong Dal (aka Split Mung dal) also known as split yellow lentils is a very popular, very nourishing, and easy to digest legume which is frequently cooked in most Indian households similar to a popular 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 and also help to 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 cooked dal mixture and simmered for few minutes. Today I am sharing an easy one-pot Moong Dal Fry recipe which I have prepared in my electric pressure cooker Instant Pot DUO60 6 QT which gets ready under 30 minutes and perfect for weekday meals. This can be eaten with rice or quinoa or served as a lentil soup.

Other Moong dal recipes to try from my blog are Ridge gourd Moong dal, Spinach Moong dal dosa, Moringa Leaves Dal, Moong dal payasam, Hesarubele Kosambari, Ven Pongal, Sweet Pongal.

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

Moong Dal Tadka Ingredients

• 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 ghee for tempering. Skip ghee and use 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): Cumin seeds are a must in any Indian dal tempering so do not skip it.
• Garlic: I have fresh minced garlic for this recipe. You can also use store brought garlic paste.
• Green chilies: I have used 2 Thai green chilies, however, you can skip to reduce 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, 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 Moong Dal in Instant Pot

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 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.

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 the 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 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 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 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 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.

Serving Suggestions

Moong Dal fry recipe is served traditionally with steamed rice, roti, or chapati. But can be eaten with quinoa, brown rice!. This also can be served as yellow lentil soup with crusty bread.

Tips & Variations

1. If you soak the dal in water for 30 mins, helps to cook faster.
2. If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
3. For a variation, you can also make this yellow dal by skipping onion, garlic.
4. 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) then select 4 minutes Manual/Pressure Cooker (high pressure).
5. Vegan Variation: Skip ghee and use the oil of your choice.

If you liked this recipe, then do check more Pressure Cooker Lentil Recipes from my blog

• 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

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