Moong Dal Recipe - Stovetop Instant Pot
Moong dal is one of the most commonly used lentils in Indian cooking. There are so many recipes with moong dal that are delicious as well as healthy. These are protein packed natural body coolant suitable for summers. Suitable for toddlers above one year and kids too.
Servings: 4 servings
- 3/4 cup split mung beans moong dal
- 3 cups water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- 3-4 green chilies
- 1/2 teaspoon grated ginger
- 2-3 cloves crushed garlic
- 1 big onion finely chopped
- 1 big tomato finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kauri methi
- 1 tablespoon chopped coriander leaves
Rinse and add the mung dal into a pressure cooker.
Add 3 cups water and cook until done. It should be mushy and smooth.
Heat 1 tablespoon ghee in a pan. Add mustard seeds and let them splutter. Next add cumin seeds, curry leaves, slit green chilies, ginger garlic. Fry till raw smell goes off.
Add chopped onions and saute well.
Add tomatoes and saute well till mushy.
Add the spice powders- 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric powder. Also add salt to taste. Mix everything very well and cook in medium flame until the tomatoes turn soft and the masala leaves out oil from the sides.
Now add the cooked moong dal and mix well. Add 1/2 cup water to adjust consistency. simmer the lentils for 5 minutes.
Finally add finely chopped coriander leaves, 1/2 teaspoon kasuri methi and mix well. Remove from flame and add 1/2 tablespoon lemon juice.
Transfer to a serving bowl and serve moong dal fry hot or warm.
Instant Pot Moong Dal Recipe
This is an easy one pot method recipe which you can make using an instant pot or pressure cooker. You don’t have to cook the lentils before hand for this. Just rinse, drain and keep it ready. Keep chopped onions and tomatoes ready.
Place the steel insert inside the instant pot and switch it on. Press saute. Once it displays hot add oil. Add mustard seeds, cumin seeds and fry for 10 seconds.
Next add minced ginger garlic, slit green chilies and saute. Add chopped onions, tomatoes and spice powders. Mix well and saute for 3-4 minutes or until the tomatoes turn soft.
Add rinsed and drained lentils and 1.75 cups water to deglaze the pot. Also add salt to taste. Bring to a boil.
Cancel saute and close the instant pot. Press manual or pressure cooker mode and set timer for 7 minutes. Position pressure valve to seal.
Once the IP beeps, let the pressure settle down naturally for 5 minutes. Release the residual pressure carefully and open the IP.
Let the dal simmer in saute mode again for 2-3 minutes. Add coriander leaves, kasuri methi and mix. Switch off the IP and add lemon juice. Mix well and serve.
Serving: 4servings | Calories: 184kcal | Carbohydrates: 26g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 133mg | Potassium: 18mg | Fiber: 5g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 2mg