This moong dal Instant Pot recipe is a quick and comforting dish that’s ready in about an hour. Serve the dal with a piping hot bowl of basmati rice for a filling and complete meal.
Growing up in Pakistan, my husband had moong dal and basmati rice (or dal chawal) almost daily when the temperatures soared—and back then, he wasn’t a fan! Funny how things change when we grow up. These days, this moong dal Instant Pot recipe is on repeat in our home.
Key Ingredients
- Ghee: Sauté the aromatics, peppers, and whole spices in ghee to add a deep, nutty flavor.
- Boriya Chilies: These dark red, round chilies pack a punch! I leave them whole for a more subtle heat.
- Onion: Caramelized onions flavor the dal and serve as a tasty garnish. I use red or yellow onions—whatever I have on hand.
- Green Chilies: Slice Thai green chilies or serrano peppers in half lengthwise to keep the heat balanced without overpowering the dish.
- Ginger & Garlic: Fresh ginger and minced garlic add even more flavor.
- Spices: Season the lentils with a mix of cumin seeds, black mustard seeds, turmeric powder, red chili powder (or Kashmiri chili powder for mild flavor), garam masala, and kosher salt.
- Tomatoes: Roma tomatoes are my go-to since they have less moisture and cook down beautifully. I puree the tomatoes beforehand using a blender or food processor to disguise them from my husband. You can use a ½ can of diced tomatoes in a pinch.
- Yellow Lentils: Split mung beans or moong dal are a staple in Indian cooking and the heart of this dish.
- Tarka: Sauté whole cumin seeds and black mustard seeds with minced garlic cloves and fresh curry leaves to enhance their flavor. If you can’t find curry leaves, check local Asian or Indian markets—the smell of the leaves alone is worth the trip!
How to Make my Moong Dal Instant Pot Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Warm 2 tablespoons of ghee in an Instant Pot on sauté mode. Add the boriya chilies, green chili peppers, cumin seeds, and black mustard seeds, and cook until the ingredients sputter.
Step 2: Add the sliced onions and sauté until they brown and caramelize, for 15-25 minutes. Remove half of the onion mixture and set it aside.
Step 3: Stir the ginger, garlic, turmeric powder, red chili powder, garam masala, and kosher salt into the Instant Pot. Then, deglaze with the pureed, scraping up any brown bits left over from cooking the onions.
Step 4: Pour the rinsed moong dal and water into the Instant Pot and stir to combine. Secure the lid and set it to manual high pressure for 20 minutes with a 10-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Step 5: Stir to check the consistency. If it’s thicker than you want, add ½ cup hot water before serving. Then, taste and season with salt.
Step 6: Warm 3 tablespoons of ghee in a skillet over medium heat. Add the dried boriya chilies, cumin seeds, mustard seeds, garlic, and ginger. Sauté for one minute. Lower the heat and stir in the curry leaves, dried fenugreek, and cilantro.
Step 7: Cook for 30 seconds and pour the tarka over the dal. Then, garnish with some of the reserved onions to serve.
If you enjoy this moong dal Instant Pot recipe, try more tasty Indian recipes!
Serving Suggestions
Moong dal is the ultimate comfort food, especially when paired with basmati rice, yakhni pulao, or jeera rice. Round out the meal with a side of aloo curry, bhindi masala, cabbage stir-fry, or smoky baingan bharta. Use kachumber salad, beet salad, or carrot salad to brighten things up, while achar or a spoonful of yogurt or raita brings the perfect balance of flavor.
What To Do With Leftovers
- Refrigerate: Store leftover dal in an airtight container for 3-4 days.
- Freeze: Let the dish cool completely. Then, prepare several freezer-safe bags or containers for individual servings. Scoop a small amount of dal into each one, leaving a few inches of space so the dal can expand. Moong dal will freeze for 2-3 months.
- Thaw: Defrost the frozen lentils in the refrigerator overnight.
- Reheat: Warm leftovers on the stovetop and prepare your sides.
Frequently Asked Questions
What are lentils?
Lentils or dal are considered a legume, and they come in varieties such as yellow (moong and toor), green (whole moong), red (masoor), brown (whole masoor), and black (urad).
Where can I buy moong dal?
Your local Asian or Indian market should carry it, but you can sometimes find them in a larger grocery store. Amazon has them too. Often they are labeled yellow split gram and split yellow mung bean, so be on the lookout for that.
Can I make this recipe on the stovetop?
1. Warm the ghee in a Dutch oven over medium heat. Add the boriya chilies, green chili peppers, cumin seeds, and black mustard seeds, and cook until the ingredients sputter.
2. Add the sliced onions and sauté until they brown and caramelize, for 15-25 minutes. Remove half of the onion mixture and set it aside.
3. Stir the ginger, garlic, turmeric powder, red chili powder, garam masala, and kosher salt. Then, deglaze with the pureed, scraping up any brown bits left over from cooking the onions.
4. Pour the rinsed moong dal and water into the pot and stir to combine. Cover with a lid and simmer over medium heat for 20-30 minutes.
More Indian Recipes:
Moong Dal Instant Pot Recipe
- 2 tablespoons ghee
- 3 dried boriya chilies
- 2 green chili peppers, slit lengthwise
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1½ medium yellow onion, thinly sliced
- 1-inch knob of ginger, grated
- 3 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon kosher salt, plus more to taste
- 2 medium Roma tomatoes, pureed
- 1 cup moong dal, rinsed
- 1½ cup water
- fresh cilantro, chopped, for garnish
- 3 tablespoons ghee or neutral oil
- 2 dried boriya chilies
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 5-10 curry leaves
- 1 teaspoon dried fenugreek leaves
- cilantro leaves, chopped
- Warm 2 tablespoons of ghee in an Instant Pot on sauté mode. Add the boriya chilies, green chili peppers, cumin seeds, and black mustard seeds, and cook until the ingredients sputter.
- Add the sliced onions and sauté until they brown and caramelize, for 15-25 minutes. Remove half of the onion mixture and set it aside.
- Stir the ginger, garlic, turmeric powder, red chili powder, garam masala, and kosher salt into the Instant Pot. Then, deglaze with the pureed, scraping up any brown bits left over from cooking the onions.
- Pour the rinsed moong dal and water into the Instant Pot and stir to combine. Secure the lid and set it to manual high pressure for 20 minutes with a 10-minute natural release.
- Stir to check the consistency. If it’s thicker than you want, add ½ cup hot water before serving. Then, taste and season with salt.
- Warm 3 tablespoons of ghee in a skillet over medium heat. Add the dried boriya chilies, cumin seeds, mustard seeds, garlic, and ginger. Sauté for one minute. Lower the heat and stir in the curry leaves, dried fenugreek, and cilantro.
- Cook for 30 seconds and pour the tarka over the dal. Then, garnish with some of the reserved onions to serve.
Shelby
Sunday 18th of September 2022
I have never made lentils before, but I came across this Instant Pot recipe and wanted to try it. Wow! We will be including this in our regular rotation.
Tressa Jamil
Sunday 18th of September 2022
I didn't grow up eating lentils either, but I am so glad I know about them now.