Creamy Moong Dal or split yellow lentils cooked with onion, tomato, ginger garlic paste and Indian spices. A hearty weeknight dinner recipe that can be served with rice, roti or quinoa. Perfect for meal planning, freezer friendly. Gluten Free, Vegan (skip the tempering) and Vegetarian.
Moong Dal Recipe (Yellow Moong Dal, Moong Dal Tadka or Indian Style Split Yellow Lentil Soup) is a protein rich vegetarian side dish made with Yellow lentils and spices.
It is no secret that I love lentils. They are comforting, filling and one of the best sources of plant-based protein.
Yellow Moong Dal is one of the most common lentils found in an Indian pantry.
Moong dal is used in making savory dishes like Dal Khichdi (rice and lentils), Chilla (crepes or pancakes) and pakoras (fritters). We also make halwa (pudding) using yellow lentils.
I have used Instant Pot to cook Moong Dal but also included instructions to cook the dal using pressure cooker and stove top method (refer recipe card).
The recipe is gluten free and vegan (if you skip the tempering). It does not contain nuts or coconut milk.
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Ingredients
Moong Dal / Yellow Lentils (skinned and split moong beans or green gram) - This is a quick cooking dal or lentil variety and does not require soaking.
However, soaking lentils has its own benefits and since I am a creature of habit, I have soaked it for 15 mins, while prepping the rest of the ingredients.
Onion and Tomato - Finely chopped or sliced, whichever you prefer.
Ginger Garlic Paste - This is quite convenient and always available in the freezer. You can opt for finely chopped ginger and garlic instead of paste.
Spices - Kashmiri Red Chili, Turmeric and Garam Masala. Substitute Kashmiri red chili with paprika or you can add fresh green chilies, finely chopped for heat.
Water - Refer to the recipe card below to know the exact water to lentil ratio for Instant Pot, Stove top and pressure cooker.
How to cook Instant Pot Moong Dal Recipe
Step 1 & 2 - Add oil, cumin seeds and Sauté Onions, finely chopped tomatoes and ginger garlic paste.
Step 3 - Add spices and a few tablespoons of water to deglaze the pot.
Step 4 - Add the rinsed, soaked and drained yellow lentils with salt to taste.
Step 5 - Add water. Pressure cook on High for 4 mins and allow NPR upto 5 mins and then release the pressure manually.
Step 6 - Moong Dal is ready to serve.
Moong Dal recipe without pressure cooker
If you don't have an Instant Pot or Pressure Cooker, you can still cook moong dal on stove top.
Rinse and soak the lentils for 10 - 15 mins. Drain the water completely and keep aside.
Heat a Dutch oven or a heavy bottom stainless steel utensil, add oil and cumin seeds.
Sauté the onion-tomato and ginger garlic paste, add spices.
Add the pre-soaked and drained lentils and 2 & 1/2 cups of water for cooking. Add salt to taste.
Partially cover the pan with a lid and stir occasionally.
Once the lentils have cooked (roughly 20 - 30 mins on medium heat), you can check seasoning, garnish with cilantro and serve.
Note - Dal consistency is a personal preference. For a thinner consistency, use 3 cups water for cooking.
Variations
The variations suggested below are tried and tested many times.
Spinach - you can add baby spinach or finely chopped spinach leaves once the pressure cooking is complete. Press sauté mode as you add the spinach. It needs roughly 1-2 mins to cook.
Other Greens that we love are Kale, Amaranth leaves and Beetroot Leaves. Finely chopped chives are great as garnish (substitute for coriander / cilantro).
Vegetables - You can add fresh or frozen peas, carrots (diced or cubed), broccoli or cauliflower florets, pumpkin or squash (thick chunks) to the dal, while pressure cooking.
Serving Suggestions
Most of you would agree that Dal and Rice combo is comforting. Add a salad or a side of vegetable and it becomes a complete meal.
This dal is great for meal prep (read storage instructions below). You can serve it with a variety of veggie sides or protein on weekdays.
Rice - Basmati Rice, Brown Rice, Jeera Rice and Quinoa are some of the options to pair the dal.
Veggie Sides - Aloo Gobi, Bhindi Masala, Mushroom Matar, Kale Potato Curry or Air Fryer Okra are few sides you can serve with Dal and Rice.
Of course, Indian meal is incomplete without Kachumber Salad and / or Vegetable Raita.
Papad and Pickles make the perfect condiments. You can end the meal with some refreshing Mango Lassi.
One of my favorite ways of enjoying dal and rice is drizzling a spoonful of ghee or clarified butter and a squeeze of lime juice.
Storage Instructions
This dal quantity serves a family of 4 with a side of vegetables and rice / roti. However, as a soup, this would serve 2.
Once the dal has cooled, transfer to an airtight container. It stays fresh for 3-5 days under refrigeration.
In the freezer, it would last a couple of months.
Freeze in small portions as they are easy to thaw and re-heat.
The dal thickens with time so add some hot water to adjust consistency, while re-heating in a microwave or stove top.
Recipe FAQ's
Dal Khichdi, Moong Dal Chilla or savory pancakes or crepes, pakoras or fried fritters with herbs and spices and moong dal halwa (dessert / pudding) are some of the recipes that can be made using Yellow Moong dal.
Soaking lentils and beans is highly recommended. It helps in easy digestion.
Other Dal Recipes
- Red Lentil Dal
- Brown Lentils (Whole Masoor dal)
- Chana Dal
- Vegan Dal Makhani
- Instant Pot Pumpkin Dal
- Dal Palak (Spinach Dal)
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Moong Dal Recipe (Instant Pot + Stovetop)
Equipment
- Instant Pot
Ingredients
- ½ cup Moong Dal / Yellow Lentils skinned and split moong beans or green gram
- 2 cups Water read notes below
- 1 Onion medium size, about 1/2 cup finely chopped
- 2 Tomatoes about 3/4 cup finely chopped
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Cumin Seeds or Jeera
- 1 tablespoon Oil
- ½ teaspoon Turmeric powder
- ½ teaspoon Kashmiri Red chilli powder or substitute with paprika
- 1 teaspoon Garam Masala
- Salt to taste
- finely chopped coriander or cilantro for garnish
Tempering (OPTIONAL - Skip for GF and Vegan recipe)
- 2 teaspoon Ghee or Clarified Butter
- ¼ teaspoon Mustard Seeds
- 1/8 teaspoon Jeera or Cumin Seeds
- A pinch of Hing or Asafoetida
- A pinch of Kashmiri red chili powder
Instructions
- Rinse and Soak the moong dal or yellow lentils for 10 - 15 mins / until you are prepping the rest of the ingredients. Drain the water used for soaking. Note - Soaking is optional. However, rinse the lentils thoroughly and drain the water.
- Switch on the Instant Pot, Press Sauté Mode. Once it displays ON or HOT, add oil and cumin seeds.
- Add finely chopped onions and sauté until pale or translucent.
- Now add ginger garlic paste and finely chopped tomatoes. Cook until the tomatoes are slightly mushy.
- Add the spices (turmeric, red chili and garam masala), mix and add few tablespoons of water to deglaze the pot. Switch off Sauté Mode.
- Add the soaked and drained yellow moong dal, 2 cups water and salt to taste.
- Close the Instant Pot Lid, adjust valve to sealing. Pressure cook on High for 4 mins followed by NPR (Natural pressure release) upto 5 mins. Release the pressure manually by moving the valve to venting.
- Once the pin drops, open the lid, add finely chopped coriander or cilantro, mix and serve.
- Tempering (OPTIONAL) - Heat a small pan, add ghee or clarified butter, cumin and mustard seeds. Once mustard crackles, add a pinch of hing (asafetida) and red chili powder. Pour the tempering over the dal, mix and serve.
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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