Yellow Moong Dal Tadka

5 from 1 vote

This Yellow Moong Dal Tadka is a simple North Indian style lentil dish where split and skinned yellow mung lentils are cooked until creamy and then tempered with a spicy tempering. Use my easy recipe to make it in an instant pot or on a stovetop pressure cooker.

I am also sharing a few tempering options that you can try.

Yellow moong dal served in a bowl.
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About Yellow Moong Dal Tadka

This protein-packed North Indian style Yellow Moong Dal Tadka is one of the most comforting dal (lentil) you can make for everyday meals.

It is healthy, light, and super delicious. Serve this moong dal as a side dish with 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. It can be 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 various dishes like Yellow Moong Dal Khichdi, Moong Dal Chilla, Moong Dal Pakoda, and Moong Dal Halwa.

In this post, I am sharing a yellow moong dal recipe (dhuli moong dal), but if you want to make it with green moong dal, check out my Green Moong Dal recipe here.

Yellow moong dal is very light on the stomach; hence, it is the recommended lentil to give to people who are sick and need something light to eat. It is also great for babies (post-10 months).

You can cook the lentils in an instant pot or a traditional stovetop 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.

This recipe is vegetarian and can be made vegan or gluten-free. You can also double or triple it.

I make it my 3-quart instant pot or a 3-liter pressure cooker. If you want to double or triple the recipe, use bigger pots. The cooking time will remain the same.

Here are some more dal recipes that you may like

Ingredients

Yellow moong dal ingredients list 1
Yellow moong dal ingredients list 2

For The Dal

You will need yellow moong dal (dhuli moong dal, split and skinned petite yellow lentils), water, turmeric powder, salt, and freshly squeezed lime juice.

Yellow moong dal has many health benefits. Read more about it here.

To make a variation, add 1 teaspoon coriander powder, ½ cup chopped tomatoes, and ½ teaspoon garam masala powder while cooking the dal.

For The Tempering (Tadka)

Once the dal is boiled, it is tempered with a ghee tadka of garlic, asafetida (hing), cumin seeds, and Kashmiri red chili powder.

I recommend using ghee for tadka, which adds a rich flavor. You can use coconut oil, canola oil, or olive oil for a vegan version.

To make a gluten-free dal, skip adding asafetida.

I prefer using Kashmiri red chili powder, which adds a nice red color without making it too spicy.

Garnish the moong dal with freshly chopped cilantro (fresh coriander leaves) to add a refreshing taste.

How To Make Yellow Moong Dal

Cook The Dal

In An Instant Pot

Wash 1 cup of yellow moong dal with water 2-3 times until the water clears.

Soak it in 3-4 cups of water for 30 minutes.

Yellow moong dal soaked in water.

Drain the water. Add the washed dal to the Instant pot along with

  • 3 cups of water
  • ½ teaspoon turmeric powder
  • 2 teaspoon salt

and stir gently.

Soaked dal, water, salt and turmeric powder added to an instant pot.

Close the pot’s lid and set the valve to the sealing position.

Instant pot lid secured.

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.

Open the lid of the pot. Add 1 tablespoon freshly squeezed lime juice and mix well.

Adding lime juice to cooked dal.

Add some more water if the dal is too thick. Check for salt and add more if needed. Remember that it will continue to thicken once it starts to cool down. If you have added more water, press the SAUTE button and bring the dal to a boil.

Ready cooked yellow moong dal.

In A 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, reduce the heat to low and cook for 10 minutes.

Remove the cooker from heat and let the pressure release naturally.

Open the lid of the pot. Add 1 tablespoon freshly squeezed lime juice and mix well.

Add some more water if the dal is too thick. Check for salt and add more if needed.

In A Pan Over The Stovetop

To cook the dal over the stovetop, add the washed dal to a pan 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.

Temper The Dal

Heat 2 tablespoon ghee in a small pan over medium-high heat.

Once the ghee is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

Cumin seeds and asafetida added to hot ghee.

Add 1 teaspoon finely chopped garlic and fry until lightly browned (40-50 seconds), stirring frequently.

Fried garlic.

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 prevent the chili powder from burning.

Red chili powder added to the pan.

Pour the tempering immediately over the warm dal and mix well. Serve hot.

Tempering poured over the dal.
Ready yellow moong dal tadka recipe.

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 25-30 minutes, it will reduce the cooking time. It also makes the digestion easier.

I sometimes add a few teaspoon of Achari Masala Powder, Sambar Powder, 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 you like by adding more or less water.

Tempering Variations

Hing Jeera Red Chilli Tadka – Keep it simple and temper the lentils with only cumin seeds, dry red chilies, and hing in ghee.

Onion Green Chilli Garlic Tadka – Add chopped onions, green chilies, and garlic. You can also add curry leaves and ginger.

Tomato Dal Tadka is one of my favorite tadka to add to the dal. You will need ghee, dry red chilies, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.

Serving Suggestions

Serve this simple and healthy yellow moong dal with a dry sabzi and Indian bread such as Phulka, Plain Tawa Paratha, Jowar Roti, ragi roti, etc.

You can also serve it with simple steamed rice or Jeera Rice for everyday meals.

Serve a raita and a chutney for a complete meal.

Storage Suggestions

This dal can be stored in the refrigerator for 5 to 6 days when stored properly in an air-tight container.

Reheat it in a pan or microwave until nice and warm. Add hot water and adjust the consistency if you feel it has become thick.

You Might Also Like

This Yellow Moong Dal Tadka is a simple North Indian style lentil dish where split and skinned yellow mung lentils are cooked until creamy and then tempered with a spicy tempering. Use my easy recipe to make it in an instant pot or on a stovetop pressure cooker.
5 from 1 vote

Yellow Moong Dal Tadka Recipe (Instant Pot + Stovetop)

This Yellow Moong Dal Tadka is a simple North Indian style lentil dish where split and skinned yellow mung lentils are cooked until creamy and then tempered with a spicy tempering. Make it in an instant pot or on a stovetop pressure cooker using my easy recipe.
Prep: 5 minutes
Cook: 25 minutes
Soaking Time: 30 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

To Cook The Dal

  • 1 cup yellow moong dal (dhuli moong dal, split and skinned yellow lentil)
  • ½ teaspoon turmeric powder
  • 2 teaspoons salt (or to taste)
  • 1 tablespoon freshly squeezed lime juice

For The Tempering

  • 2 tablespoons ghee
  • ¼ teaspoon asafetida (hing) (skip for guten-free)
  • 1 teaspoon cumin seeds
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon Kashmiri red chili powder
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Instructions 

Cook The Dal

    In An Instant Pot

    • Wash moong dal with water 2-3 times until the water runs clear.
    • Soak it in 3-4 cups of water for 30 minutes.
    • Drain the water. Add the soaked dal to the Instant pot along with 3 cups of water, turmeric powder, and salt 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.
    • Open the lid of the pot. Add lime juice and mix well.
    • Add some more water if the dal is too thick. Check for salt and add more if needed. Keep in mind that it will continue to thicken once it starts to cool down. If you have added more water, then press the SAUTE button and bring the dal to a boil.

    In A 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 reduce the heat to low and cook for 10 minutes.
    • Remove the cooker from heat and let the pressure release naturally.
    • Open the lid of the pot. Add lime juice and mix well.
    • Add some more water if the dal is too thick. Check for salt and add more if needed.

    Temper The Dal

    • Heat ghee in a small pan over medium-high heat.
    • Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
    • Add garlic and fry until lightly browned (40-50 seconds), stirring frequently.
    • Switch off the heat and add chili powder to the pan. Immediately remove the pan from the heat. This step is important to prevent the chili powder from burning.
    • Pour the tempering immediately over the warm dal and mix well. Serve hot.

    Video

    YouTube video

    Notes

    I make this recipe in my 3-quart instant pot or a 3-liter pressure cooker. If you want to double or triple the recipe, use bigger pots. The cooking time will remain the same.
    To make a variation, add 1 teaspoon coriander powder, ½ cup chopped tomatoes, and ½ teaspoon garam masala powder while cooking the dal.
    Tempering Variations
    Hing Jeera Red Chilli Tadka – Keep it simple and temper the lentils with only cumin seeds, dry red chilies, and hing in ghee.
    Onion Green Chilli Garlic Tadka – Add chopped onions, green chilies, and garlic. You can also add curry leaves and ginger.
    Tomato Dal Tadka is one of my favorite tadka to add to the dal. You will need ghee, dry red chilies, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.

    Nutrition

    Calories: 252kcal, Carbohydrates: 32g, Protein: 13g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 1187mg, Potassium: 33mg, Fiber: 5g, Sugar: 1g, Vitamin A: 257IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg
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