moong dal tadka

Moong Dal is a simple Indian dal made with dhuli moong dal (split petite yellow lentils). Tempered with mustard, cumin seeds, garlic &amp; curry leaves this dal is comforting, vegan and makes a wholesome dish. It can also be easily made gluten free.

Moong Dal Tadka

water (24 oz)

tomato (chopped)

turmeric powder

red chili powder (or to taste)

salt (or adjust to taste)

oil (15 ml,

cumin seeds

mustard seeds

hing (asafoetida)

garlic

red chilies

curry leaves

lemon (juice of)

chopped cilantro

Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.

Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release. If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

Once the pressure is released, open the lid give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.

Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.

Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.

Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro. Serve moong dal over rice or grain of choice for a hearty meal.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574297786/yysab50bketjmni62fxs.mp4

Simple and comforting Moong Dal Tadka. This is one of the simplest Indian dals made with split petite yellow lentils. A tempering (tadka) of cumin seeds, mustard seeds, asafoetida and curry leaves makes this a flavorful & comforting dish!

Moong Dal Tadka or Split Yellow Lentils made in Instant Pot. An easy yet flavorful recipe made in minutes. This dal is tempered with garlic, cumin seeds along with some other spices.

Instant Pot Yellow Moong Dal Tadka Fry

Yellow Moong Dal (rinsed)

Water

tbsp Oil

Onion (chopped)

Tomato (chopped)

tbsp Cumin Seeds

tbsp Turmeric Powder

Red Chilli Powder (as per taste)

tsp Garam Masala Powder (optional)

Cilantro (to garnish)

Rice

tsp Cumin Seeds

Garlic (chopped)

5-6 Curry Leaves

Red Chilies

Asafetida ((Hing))

tbsp Oil (or Ghee)

add oil

Press Saute and add oil to the Instant Pot. Once the oil is hot, add cumin seeds.

saute onion

 Along with the cumin seeds, add chopped onion too. Cook for 1-2 minutes till they change color.

add tomatoes

Add tomatoes to it. Once tomatoes turn mushy and oil starts to separate, add spices.

add lentil and rice

Add rinsed dal and water to the pot. Place trivet over the dal and add 1 cup of rice and 1.5 cups water.

Pressure cook

Close the lid and with the vent at sealing position, pressure cook for 4 minutes. After the pot beeps, let the pressure release naturally for 10 minutes and then do the quick release.(Note: To make moong dal tadka you can adjust the time as per your liking. You can cook the dal for 3-5 minutes. Cook for 3 minutes, if you want lentil to hold the shape. For a little mushier texture, cook for 4 minutes. For mushier &amp; soup type consistency, cook for 5 minutes).

Make tempering

For tempering, add oil/ghee to a small pan.  Add cumin seeds, kasuri methi, whole red chili, asafetida, and Kashmiri red chili powder.

garnish

Garnish with cilantro and spread the prepared tempering over the dal.

Instant Pot Method:

pressure cook lentil

Add rinsed lentils and water with salt in the pressure cooker and close the lid. Pressure cook on stove-top at medium heat for 3 whistles. Once pressure is released then open the lid.

Take another pan and add oil. When the oil is hot, add onions &amp; cumin seeds and let them fry for 2-3 minutes until they start to change the color.

Add tomatoes to it. Let the tomatoes turn mushy and oil to separate.

add spices

 Cook for 1-2 minutes and add all the spices to it. Cook for another 1 minute.

mix the masala with cooked lentils

Then transfer this onion-tomato masala in the cooker and cook for 1-2 minutes at medium heat until everything is combined well.

make temepring

For tempering, add ghee to a small pan. Add mustard seeds. When they start to splutter, add garlic, asafetida, curry leaves, cumin seeds, and whole red chili. Fry for 1-2 minutes.

Stove-Top Method:

https://www.youtube.com/watch?v=Ugmg2goobic

If you're looking for something comforting & soul-satisfying, then this is a recipe for you. Instant Pot Moong Dal recipe is one of the most popular and easy-to-make recipes. It is made by pressure cooking yellow split lentils (moong dal) in onion-tomato masala with some spices in Instant Pot. 

CHECK THE FULL RECIPE ON MY SITE:
https://thisthatmore.blog/instant-pot-yellow-moong-dal-tadka-fry/

INGREDIENTS
1 cup Yellow Moong Dal rinsed
3 cups Water
2 tbsp Oil
1 small Onion chopped
1 medium Tomato chopped
1 tbsp Cumin Seeds
1 tbsp Turmeric Powder
Red Chilli Powder as per taste
½ tsp Garam Masala Powder optional
Cilantro to garnish
For Rice
1 cup Rice
1.5 cups Water
For Tempering (optional)
¼ tsp Cumin Seeds
2 cloves Garlic chopped
5-6 Curry Leaves
1-2 Whole Red Chilies
1 pinch Asafetida (Hing)
1 tbsp Oil or Ghee

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