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Moong Dal Tadka served in a white bowl with tempering on top garnished with cilantro
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5 from 5 votes

Instant Pot Moong Daal (Split Yellow Lentils Soup)

Moong Dal Tadka recipe is a simple comforting Indian dish made from yellow moong lentils, onion, tomato and spices in instant pot pressure cooker or stovetop.
Course Main Course
Cuisine Indian
Keyword instant pot moong dal tadka, moong dal fry, pressure cooker
Diet Gluten-Free, Vegan
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 223kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

Extra Tempering:

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.
    step to saute garlic and onion collage
  • Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
    step to cook tomatoes with spices collage
  • Then add rinsed lentils or dal, water, and give a stir. Adjust spices at this stage.
    step to add lentil and water to make yellow lentil soup collage
  • 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 (yellow lentil soup) in the insert garnished with cilantro
  • Moong Dal Tadka is ready. Lastly, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.
    Moong Dal Tadka served in a white bowl with tempering on top garnished with cilantro

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 223kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 87mg | Fiber: 5g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 35.4mg | Calcium: 42mg | Iron: 2.1mg