My Instant Pot Moong Dal Soup is a delicious traditional Indian soup recipe that you’ll absolutely love. This recipe is made super easy with the help of an Instant Pot and makes a delicious lunch or dinner recipe.
If you want to try a delicious traditional Indian recipe but want something lighter, this dish is the dish for you!
Instant Pot Moong Dal Soup
My Instant Pot Moong Dal Soup recipe consists of Moong Dal (split red lentils) and various vegetables and delicious seasonings, making this a great protein-rich vegetarian dish. It’s made in the Instant Pot, so no slaving over the stove or long cook times for you.
Instant Pot Moong Dal Soup is full of rich flavors, protein, and is great for those on a VSG / full liquids / soft foods diet. It makes a great appetizer, lunch or dinner main course, or even as an accompaniment to another dish. If you’re a fan of Indian food, I know you’ll love this dish. But really, even if you’re not, Instant Pot Moong Dal Soup is a delectable soup recipe everyone will love. It’s actually a great way to introduce your family to Indian flavors–without fully hitting them on the head with them 🙂
WHAT’S THE DIFFERENCE BETWEEN MOONG DAL AND A MOONG DAL SOUP?
I don’t know how exactly to explain the difference between a dal soup and a dal to you. But I think two things are clearly different between dal and a dal soup.
- A dal is thicker and can be scooped up with naan or chappati for example. In contrast, a dal soup is to be drunk, or sipped up out of a mug.
- A dal is usually left with the individual lentils mushy, but still somewhat intact. A dal soup is usually blended to a smoother mixture
Maybe there are other differences you know of? If so, please let me a comment so we can all learn the differences.
But really it’s just a nomenclature issue, because Moong dal and Moong dal soup are both equally delicious. Why chose? Make both I say!
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WANT TO TRY ANOTHER DELICIOUS MOONG DAL SOUP? CHECK OUT MY PRESSURE COOKER INDIAN MOONG DAL RECIPE!
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- 1/4 cup cream
- Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
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This book is full of all kinds of boldly flavored and internationally-themed recipes–Mexican, Thai, Moroccan, and more–with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.