Moong Dal Tadka or Split Yellow Lentil Soup made in an instant pot or stovetop pressure cooker. This is another popular dal, similar to Toor Dal Fry, that is used for everyday cooking in India. It is a quick, easy, and nutritious, low-calorie lentil soup.
Moong dal used to be my mom’s go-to dal for a quick meal. It can be prepared very quickly in just 15 minutes. It is also a great source of protein for vegetarians.
For all the fitness pals, this lentil is very low in calories. It is also extremely light and healthy. That is why this is a preferred lentil when someone is sick and recovering, as it is very easy to digest. This dal is also considered a great starter food for babies.
Moong dal is also used to make Khichdi, which is a great comfort food for Indians, and moong dal chilla, which is a wonderful protein-rich breakfast option.
Check out other popular lentil recipes: Panchmel Dal, Red Masoor Dal, Green Moong Dal, and Dal Makhani.
Table of Contents
What is Moong Dal (Yellow Lentils)?
Moong dal, also called yellow moong dal, moong ki daal, or moong dhuli dal, is made from split yellow lentils. When cooked, these lentils have a mild, nutty flavor, making them perfect for soups, curries, and dals.
Besides being a tasty meal addition, moong dal offers several health benefits.
- It is a good source of plant-based protein, dietary fiber, and essential nutrients like folate, iron, and potassium.
- Moong dal is also low in fat, making it a healthy choice for those looking to maintain a balanced diet.
Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.
Ingredients
The ingredients needed for this recipe are very basic. Some people skip the onions and tomatoes when cooking these lentils and temper just with cumin and garlic.
- Ghee or Oil: It is used to add richness and enhance the flavor of the Moong Dal Fry. Ghee adds a nutty and aromatic element, while oil provides a neutral base for cooking.
- Cumin seeds (Jeera): They add a warm and earthy flavor to the dish, imparting a subtle nuttiness.
- Asafoetida (Hing): It adds a unique flavor to the dish. However, it can be omitted if you are following a gluten-free diet.
- Onion: They add depth and aroma to the dish.
- Garlic: It adds a delicious savory note and complements the other ingredients.
- Tomato: They provide a subtle acidity and help balance the flavors.
- Split Yellow Lentils (Moong Dal): Split yellow lentils, also known as moong dal, form the base of this recipe.
- Water: It helps soften the lentils and creates a flavorful broth.
- Cilantro: Fresh leaves add a vibrant and refreshing touch to the dish. They provide a burst of freshness and can be used as a garnish to enhance the presentation.
- Spices: You’ll need turmeric, red chili powder, and salt.
How to cook Moong Dal in Instant Pot?
It is important to note that these split yellow lentils cook very quickly, so you must be careful that they do not get too mushy. I prefer the grainy consistency, which allows you to really taste the dal.
There are two ways to make any lentils. Traditionally, lentils were first boiled separately in water, and the tadka (tempering) was prepared separately and mixed into the boiled lentils.
The second way is to make the tadka and then add the lentils and pressure cook along with the tadka. I prefer the latter as it is a simpler one-pot recipe. Hence, I will show the latter method in this recipe.
- Start with heating ghee/oil in the instant pot. Then add cumin seeds, asafoetida, onions, and garlic.
- Saute for 2-3 minutes until the onions are lightly cooked.
- Then add chopped tomatoes and spices.
- Add rinsed lentils and water. There is no need to soak the lentils for this recipe.
- Pressure Cook for 4 minutes and then release the pressure 5 minutes after the beep.
- Garnish with cilantro and additional garam masala if you like a spice kick. Enjoy!
Stovetop Pressure Cooker Method
- Follow the same steps as above, and pressure cook for two whistles. Let the pressure release naturally.
Tips & Variations
- You can temper the cooked dal with ghee, cumin seeds, and red chili flakes for added flavor.
- Feel free to adjust the spice levels according to your preference.
- You can also add vegetables like spinach or diced carrots to make it a more wholesome meal.
- Add a squeeze of lime or lemon juice at the end for a tangy flavor.
Storage Suggestions
Moong Dal Fry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on a stovetop or microwave before serving.
What to Serve with Moong Dal Fry?
Moong Dal Fry pairs well with steamed basmati rice, jeera rice, roti (Indian bread), or naan. You can also enjoy it as a comforting soup on its own.
In the picture below, I added a little ghee tempered with cumin and red chili powder, which is completely optional. It just helps to make the dal look gorgeous, and ghee always enhances the taste.
Looking for more easy Instant Pot Recipes? Here are 29 Best Instant Pot Vegetarian Recipes for you to try!
More Dal Recipes You’ll Love
Lentils & Beans
Dal Palak / Spinach Dal – Instant Pot & Stovetop
Lentils & Beans
Whole Masoor Dal | Brown Lentils – Instant Pot/Stovetop
Lentils & Beans
Gujarati Dal (Instant Pot & Stovetop Recipe)
Vegetarian
Horsegram Dal (Kulthi Dal)
Moong Dal Fry / Split Yellow Lentils Soup – Instant Pot
Equipment
Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing), optional, skip for gluten-free
- 1/2 Onion, medium, diced
- 4 cloves Garlic, finely diced
- 1/2 Tomato, medium, diced
- 1 cup Split Yellow Lentils (Moong Dal), rinsed
- 3 cups Water
- Cilantro leaves, chopped, to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder, adjust to taste
- 1 teaspoon Salt, adjust to taste
Instructions
- Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida.
- Once the cumin seeds start to change color, add the onions, garlic and saute for 2 minutes.
- Add tomatoes, turmeric, red chili powder and salt. Stir and saute for 2 minutes.
- Add the washed dal and water. Stir it all up while making sure nothing is stuck to the bottom of the pot. Press Cancel and close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon and some garam masala. Moong Dal is ready to be served.
Stovetop Method:
- Follow the same steps as above, and pressure cook for 2 whistles. Let the pressure release naturally.
My daughter who doesn’t like Indian food loved this! And my other daughter ate four bowls of it. No lie! Tastes like my mom used to make. By far the easiest thing I’ve made in the Instant Pot, and it’s nutritious, vegetarian, healthy, and everybody loves it! This is my first recipe of yours I’ve tried, and I can’t wait to try more!!
Hey Deepa – So happy to hear you and your daughters enjoyed the dal. This is my favorite dal as I grew up eating it most frequently. Thank you so much for sharing back your review. I would love to hear if you try any other recipes!
Hi. I’m really looking forward to trying this but I have the split moong beans with the green skin still on each half. I’m guessing it will take longer but are you able to give a suggested time to try?
Many thanks.
Hey Joanne – Here is a recipe for whole green moong. For split moong, the only change will be 6 mins at high pressure – https://pipingpotcurry.com/green-moong-dal-pressure-cooker/. Hope you enjoy it!
How to make this on stove top please?
I am using Masoor Daal. I am not sure if that makes a difference.
Hey Sonia – I assume you are making whole brown lentils (masoor dal). For that I would say rinse and do 2-3. whistles on medium-high flame on a stovetop pressure cooker. If it is orange split lentils, then just 1 whistle will work. Let the pressure release naturally. Hope that helps!
Hi! This is the first recipe i tried on your blog and it turned out great! Upon reading comments i cooked for 6 mins… And did the tarka in the end. Now trying the spinach paneer recipe on your blog. I bought the instant pot after reading your blog and so far i love it. Thank you!
Hey Tania – So glad that you found my blog and have enjoyed the instant pot till now. Thank you for trying the recipes and sharing back your feedback!
How much water is needed?
Hey Tina – I add 3 cups water for 1 cup of lentils. Hope you enjoy it!
This came out great – thank you for the recipe!
I also tried a variation – mango dal – put in seasoning first on saute, added spices, cut mango (sweet sour), cut zucchini, dal, and cooked them together. Added a bit of chopped spinach and coriander after cooking.
Hey Priya – Glad it worked. I have spinach dal and mango dal recipe on the blog, which are very similar to what you did. Thanks for sharing your review 🙂
Thanks for this recipe! The tadka is wonderful. I had to cook the lentils for 6 minutes at high pressure-at 3 minutes the lentils were still hard. Now it’s the right texture. 2 tsp salt is way too much for me so I’ll try with less next time.
Hey Adrienna – Thanks for sharing the changes you had to make for the recipe.
Hi! If I dont have fresh tomatoes, can I sub diced canned tomatoes or tomato sauce or puree? How much would I use? Thanks 🙂
Hey Priti – You can use diced canned tomatoes. Just add 1/4 cup of them, as very little is needed in this recipe. Hope you enjoy it!
Thank you so much for this question! So many recipes use fresh tomato but don’t give a sub when tomatoes are out of season
what if i mix yellow and orange daal. what measurements would I follow. same time? and do I soak it?
Hey Andrea – You can use both yellow and orange split lentils. Follow the same recipe, soaking is not needed. Hope you enjoy it!
Tried this recipe and 3 mins manual + manual quick release hadn’t cooked my dal at all ☹️. Is it different timings for pot in pot?
Hey Smita – pot in pot cooking usually takes longer than in the main pot. I usually make lentils in the main pot and rice in a smaller pot. For this, I would suggest 6 mins of manual high pressure for pip. Hope that helps!
Would you do quick release with this method? Thank you!
Hey Kristin – I would still suggest a 5-10 mins NPR. The issue with pip for lentils is that you cannot do the tempering along with it. When I make the lentils in the main stainless steel pot, I first add the tempering (oil, cumin seeds, onions, garlic, etc), then the lentils and water and cook together. When doing pip for lentils, most people are cooking the lentils with just water and salt. Then preparing tempering separately on stovetop which is added to the cooked lentils (this is the traditional way to make lentil soups). Feel free to choose what you prefer. I always lean towards the one-pot version 🙂