Instant Pot Moong Dal Recipe
This Instant Pot Moong Dal recipe is an easy weeknight meal that comes together in under 30 minutes and tastes just like restaurant-style dal. Made with simple pantry ingredients, this comforting Indian lentil dish requires minimal effort and is packed with flavour. It pairs perfectly with a steaming bowl of jeera rice and pickled onions, making a satisfying vegetarian dinner. Best of all, everything is cooked in one pot with the aromatics sautéed directly in the Instant Pot, so there is no separate tempering required.
Ingredients
Achari Onions
- 1 large Red onion, thinly sliced
- 1 tablespoon Mango pickle see notes
- 1 tablespoon Lemon or lime juice
- 1 tablespoon Cilantro, chopped
Instant Pot Moong Dal
- 1 cup Moong daal (Split Mung Beans)
- 2 tablespoons Olive oil or ghee
- 1 teaspoon Ground tumeric
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1 tablespoon Ginger, finely chopped
- 1/2 tablespoon Garlic, finely chopped
- 1 Green chilli, chopped
- 1/2 cup Red onion, finely chopped
- 2 Roma tomatoes, chopped
- 2 teaspoons Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Salt (or to taste)
- 4 cups Water
- 1 tablespoon Lemon juice
- 1/4 cup Cilantro, finely chopped
- (optiona) 1 tablespoon Kasuri methi
Jeera Rice
- 1 1/2 cup Basmati Rice
- 2 teaspoons Olive oil
- 1 teaspoon Cumin seeds (jeera)
- 3 cups Water
Instructions
Achari Onions
- Thinly slice one large onion and place it in a bowl. Add your achar, lemon juice, and cilantro, then stir to combine. Cover the bowl with a lid or plastic wrap and let it sit for about an hour to pickle. The longer you let it sit, the more flavorful it will become.1 large Red onion,, 1 tablespoon Mango pickle, 1 tablespoon Lemon or lime juice, 1 tablespoon Cilantro,
Instant Pot Daal
- Rinse the dal well, then add it to a bowl and cover with water until fully submerged. Let it soak for at least 30 minutes or up to 3 hours. Once soaked, drain and set aside.1 cup Moong daal (Split Mung Beans)
- Press Sauté on the Instant Pot. Add the oil, turmeric, cumin seeds, and mustard seeds. Once the seeds start to pop, add the ginger and garlic, stir until fragrant. Add the green chilli and onions, then sauté until soft and translucent.2 tablespoons Olive oil or ghee, 1 teaspoon Ground tumeric, 1 teaspoon Cumin seeds, 1/2 teaspoon Mustard seeds, 1 tablespoon Ginger,, 1/2 tablespoon Garlic,, 1 Green chilli,, 1/2 cup Red onion,
- Add the tomatoes and mix well. When the tomatoes soften, add the garam masala, ground coriander, and salt. Stir until everything is well combined. Add the water and soaked dal, then stir. Secure the lid, press Cancel, switch to Pressure Cook, set it to High, and cook for 25 minutes.2 Roma tomatoes,, 2 teaspoons Garam masala, 1 teaspoon Ground coriander, 1 teaspoon Salt (or to taste), 4 cups Water
- Once cooking is complete, carefully release the steam and open the lid. Stir the dal until creamy, then add the lemon juice. Garnish with chopped cilantro and kasuri methi, and serve with roti, jeera rice, and pickled onions.1 tablespoon Lemon juice, 1/4 cup Cilantro,, (optiona) 1 tablespoon Kasuri methi
Jeera Rice
- Rinse the rice well and soak it in water for 30 minutes. After soaking, drain the water and set the rice aside.1 1/2 cup Basmati Rice
- Heat oil in a large pot over medium to high heat. Add the cumin seeds and let them sizzle for a few seconds.2 teaspoons Olive oil, 1 teaspoon Cumin seeds (jeera)
- Add the drained rice and stir gently to coat it in the oil. Pour in the water and add salt. Bring it to a boil, then reduce the heat to low and cook until the water is absorbed. Remove the pot from the heat, cover it with a lid, and let the rice sit for 5 minutes. Fluff the rice carefully with a fork before serving.3 cups Water
Notes
Achar - I use mango pickle in oil, but you can use any Indian pickle or achar you like, and add some of the oil from the achar bottle for extra flavour. Some of my favourite Indian pickle brands are Mothers Recipe, Shaan, and National Foods.