This healthy and delicious moong dal (split yellow lentil) makes for a comforting Indian side dish with steamed rice or roti. It is easy, fuss-free, and packed with protein. Check out the instant pot and stovetop recipe.
Dal is a must in my home! So, today I thought to share with you some more of my favorite dal recipes – Bengali Masoor Dal, Sultani Dal, Dal Makhani, Masoor Dal, Dal Palak, North Indian Style Toor Dal and Rajasthani Panchmel Dal.
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About This Recipe
This protein-packed Indian moong dal is the most comforting dal (lentil) you can make for your everyday meals. It is healthy, simple, and super delicious. Serve this moong dal as a side dish with a sabzi, steamed rice, and roti, and you have a hearty meal ready for your lunch or dinner.
Moong dal is the split version of the whole moong beans. These are called yellow petite lentils in English and are either green (with skin) or yellow (skin removed). The green one is also called chilka moong dal and the yellow one is also called dhuli moong dal.
Both these moong lentils can be used to make a variety of dishes like moong dal khichdi, moong dal chilla, dahi vada, moong dal halwa to name a few.
I am cooking yellow moong dal in the recipe but you can easily replace it with the green moong by keeping the recipe exactly the same.
Cook the lentils in an Instant pot or a traditional Indian pressure cooker. You can also cook it in a pan over the stovetop but this method is not recommended as it takes a lot of time.
Since it is a very light dal, it can be given to babies after 10 months. Do not add chilies if making it for babies or toddlers. It is a great dal to serve patients with stomach upset problems.
This dal is,
- Nutritious
- Rich in protein
- Light & Comforting
- Easy + Fuss-free
- Perfect for everyday meals
Ingredients
For the Dal – You will need yellow moong dal or split petite yellow lentils, water, turmeric powder, salt, and lime juice.
You can use green moong dal or a combination of both to prepare this dal.
For the Tadka – Once the dal is boiled, it is tempered with a ghee tadka of garlic, asafoetida, cumin seeds, and Kashmiri red chili powder.
I recommend using ghee for tadka, as it adds a nice and rich flavor. For a vegan version, you can use any vegetable oil or olive oil.
If you prefer it to be gluten free, then avoid adding hing or asafoetida.
I prefer using Kashmiri red chili powder as its adds a nice red color without making it too spicy.
Garlic is my absolute favorite ingredient, that adds so much flavor, but you can skip adding it if you want a No Onion No Garlic version. In this version, you can add tomatoes instead.
Lastly, garnish it with freshly chopped coriander leaves to add a refreshing taste.
How to make Moong Dal?
Wash the dal with water 2-3 times until the water runs clear.
Add the washed dal in the Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently.
Close the lid of the pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes at HIGH PRESSURE. The instant pot will take some time to build the pressure and the timer to start.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn.
Open the lid of the pot and add 1 tablespoon lime juice and mix well.
Add some more water if the dal is too thick. Keep in mind that it will continue to thicken once it starts to cool down. If you have added more water, then press SAUTE and bring the dal to a boil.
Traditional Pressure Cooker – To cook the dal in a traditional Indian pressure cooker, increase the amount of water to 4 cups and cook on high heat for one whistle. Then simmer the heat and cook for 10 minutes on low heat. Remove the cooker from heat and let the pressure release naturally.
Pan – To cook the dal in a pan over the stovetop, add the washed dal in a pan along with 5 cups of water, salt, and turmeric powder. Cover the pan with a tight-fitting lid and cook on low heat for 30-40 minutes until the dal is tender.
For tempering, heat 2 tablespoon ghee in a small pan.
Once the ghee is hot, add ¼ teaspoon asafoetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 teaspoon chopped garlic and fry on medium heat until browned (1 minute).
Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan. Immediately remove the pan from the heat. This step is important to avoid the chili powder from burning.
Pour the tempering over the warm dal immediately and mix well. Serve hot.
Pro Tips by Neha
Add veggies like carrot, bottle gourd, pumpkin, spinach, kale or amaranth leaves to this dal to make it more nutritious.
If you soak the lentil for 15-20 minutes, it will reduce the cooking time.
I sometimes like to add a few teaspoon of achari masala, sambar masala, or Goda masala to this dal for a taste change.
To make this recipe one-pot, you can give the tempering first. Then add the lentil with water and cook it.
Adjust the consistency of the dal as per your liking.
Health Benefits
As this dal is rich in protein, it keeps you filled for longer. So if you are following a weight loss diet, you can include this dal in your everyday meals.
Along with being rich in protein, it is rich in fiber too, which is considered great for the overall health of the body.
As it is rich in potassium and fibre, it is considered great for heart health.
Including it in your everyday diet keeps your blood sugar levels under control, and diabetes in check.
Due to its nutritional value, it prevents anemia and also improves blood circulation in the body.
Tempering Variations
Hing Jeera – Only a ghee tadka of hing/asafoetida and cumin seeds, if you want to make a no onion no garlic version.
Hing Jeera Tomatoes – Along with hing/asafoetida and jeera/cumin seeds, you can add in some finely chopped tomatoes, and green chilies that add a nice tangy and spicy taste to the dal.
Onion Garlic – Add in minced garlic and finely chopped onions in the ghee and spice it up with some red chili powder, turmeric powder, and coriander powder.
Onion Garlic Tomatoes – Just like the above tadka, but add in a few finely chopped tomatoes too.
Serving Suggestions
Serve this simple and healthy yellow moong dal with a dry sabzi and Indian bread such as phulka, tawa paratha, jowar roti, ragi roti, etc. You can also serve it with simple steamed rice or jeera rice for your everyday meals.
Serve a raita and a chutney for a complete meal.
Storage Suggestions
This dal will last for a good 5 to 6 days in the refrigerator when stored properly in an air-tight container. Reheat it in a pan or microwave, until nice and warm. If you feel it has become a little thick, then add in some hot water and adjust the consistency.
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Recipe Card
Moong Dal Recipe
Ingredients
- 1 cup yellow moong dal/ split husked yellow lentil
- 3 cups water
- ½ teaspoon turmeric powder
- salt (to taste)
- 1 tablespoon lime juice
For tempering:
- 2 tablespoon ghee
- 1 teaspoon chopped garlic
- ¼ teaspoon asafoetida
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri red chili powder
Instructions
- Wash the dal with water 2-3 times until the water runs clear.
- Add the washed dal in the Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes at HIGH PRESSURE. The instant pot will take some time to build the pressure and the timer to start.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn.
- Open the lid of the pot and add 1 tablespoon lime juice and mix well.
- Add some more water if the dal is too thick. Keep in mind that it will continue to thicken once it starts to cool down. If you have added more water, then press SAUTE and bring the dal to a boil.
- Traditional Pressure Cooker – To cook the dal in a traditional Indian pressure cooker, increase the amount of water to 4 cups and cook on high heat for one whistle. Then simmer the heat and cook for 10 minutes on low heat. Remove the cooker from heat and let the pressure release naturally.
- Pan – To cook the dal in a pan over the stovetop, add the washed dal in a pan along with 5 cups of water, salt, and turmeric powder. Cover the pan with a tight-fitting lid and cook on low heat for 30-40 minutes until the dal is tender.
- For tempering, heat 2 tablespoon ghee in a small pan.
- Once the ghee is hot, add ¼ teaspoon asafoetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
- Add 1 teaspoon chopped garlic and fry on medium heat until browned (1 minute).
- Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan. Immediately remove the pan from the heat. This step is important to avoid the chili powder from burning.
- Pour the tempering over the warm dal immediately and mix well. Serve hot.
Did you make this recipe? Let me know!