This lentil soup, or moong dal, is an excellent source of protein for vegetarians. It is easy to digest and can be consumed with simple white rice roti for lunch. This is a straightforward 20-minute recipe. Growing up, we used to have dal and rice for lunch almost every day of the week. The sides were always different, but they were staples in nearly every vegetarian household. There are so many varieties of lentils, and when combined with other lentils, veggies, and spices, the choices are almost limitless. So you can’t get bored of dal just because of this.
Why do we love this Dal?
This Instant Pot moong dal tadka is a simple one-pot dal recipe that is quite popular and takes very little of your active time. The ingredient list is concise, and almost everything is available in the pantry.
Ingredients Needed?
Moong Dal-Yellow Split Lentils. This simple recipe can make any basic dal/Lentil. Spices: This recipe calls for turmeric powder, red chili powder,garam masala powder, and salt. Aromatics- Ginger, garlic, onion, and fresh green/red chili for the incredible flavor. Tomatoes(I prefer vine-ripe tomatoes for this recipe). If you prefer, we also need whole spices like cumin seeds, bay leaves, cinnamon sticks, and asafoetida powder. Lime juice and freshly chopped cilantro for garnish. oil /ghee for cooking.
How to cook in an Instant Pot,
This recipe is super quick. I cook the lentils for just a few minutes while they are cooking; otherwise, they will turn mushy. I prefer no mushiness, hence less time. There are usually two processes for making lentils in the Instant Pot. The first method is the one-pot method, which involves putting everything directly into the pot. The second one is divided into two steps. The first cooking of dal and later tempering are done separately. One-step method for Instant Pot,
Start the Saute button, and add ghee/oil when it displays hot. Add cumin seeds, asafoetida, and spices like bay leaf and cinnamon sticks. Let them crackle, and then add chopped ginger, garlic, chilies, and onion to the pot. Add chopped tomato, salt, turmeric powder, and red chili powder when everything looks transparent or pink. Saute for 30 seconds, then add the dal/lentil to the pan. Saute them for at least one minute by continuously stirring them with a spatula. This step gives the lentil a lovely nutty taste. Now add water to the Pot and cover it with a lid. Cook on high pressure for 4 minutes. And let the steam come out naturally. After the pressure is released, remove the lid. I prefer my dal with a smooth texture. So I whisk it. If you do not, leave it like that. Sprinkle some lime juice over the dal. Garnish with fresh chopped cilantro, and enjoy.
How to serve?
They taste delicious with plain white rice or plain roti dipped in dal. The ultimate meal would be a crispy potato fry served with this rice and dal.
You May Like to check a few of my Lentil/Dal recipes,
Dal Bukhara Raw Mango Dal Dal Palak (Spinach Dal) Instant Pot Chana Dal Gujarati Dal Whole Masoor Dal/Brown Lentil
