This recipe for Pressure Cooker Indian Moong Dal cooks so fast in your pressure cooker or Instant Pot, that it makes this hearty, protein-rich dal easy to make for weeknight dinners.
This Indian Moong Dal recipe allows you to harness the power of your pressure cooker to skip several stovetop steps, without compromising flavor.
Normally this or any other Indian Dal is made by sautéing aromatics. The pressure cooker makes this unnecessary, mainly because the high temperatures allow the Maillard Reaction to occur without pre-browning.
If you’d like to learn more about this, check out my YouTube Video that talks in depth about this. Once you understand this, it will allow you to harness the power of your pressure cooker or Instant Pot in the most efficient way possible.
What exactly is a lentil or legume?
When I came to this country 30 years ago, I was very confused when people said they didn’t like lentils. Lentils to me signify one of at least 10 different types of beans, legumes, and lentils. It took me a while to understand that when Americans speak of lentils, they’re speaking really of one type of lentil or the little brown ones.
Those brown lentils are called Masoor in Hindi, or more specifically, Sabut Masoor or whole Masoor.
One thing to note is that in order to make this a complete protein, you really need to eat it with either a tasty basmati pilau or some chappatis or naan. I also served this with a side of Mango Chutney which came together within minutes.
Also note that unlike beans, most lentils do not require pre-soaking. This is especially true when you cook them in the pressure cooker.
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EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER INDIAN MOONG DAL:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cayenne Pepper
- Ground Cumin
- Ground Coriander
- Diced Tomatoes
- Garam Masala
- Whole Moong Dal
- Tamarind Concentrate
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- 1 cup whole moong dal, (the green kind)
- 4 cups (1 l) Water
- 1 (1 ) Onion, diced
- 1 Tomatoes, diced
- 1 tablespoon (1 tablespoon) minced ginger
- 1 tablespoon (1 tablespoon) Garlic
- 1 teaspoon (1 teaspoon) Turmeric
- 1/2-1 teaspoon (0.5 teaspoon) Cayenne, adjust to taste
- 1 teaspoon (1 teaspoon) Garam Masala
- 1 teaspoon (1 teaspoon) Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Cumin
- 1/2 teaspoon (0.5 teaspoon) Ground Coriander
- 1 teaspoon (1 teaspoon) Tamarind Concentrate OR
- 2 (2 ) lemons, juiced
- 1 teaspoon (1 teaspoon) sugar or sugar substitute
- 1/4 cup (4 g) Chopped Cilantro or Parsley
- Place all dal ingredients in your pressure cooker.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Mix in the Tamarind concentrate or lemon juice, and sugar and stir well.
- Garnish with cilantro or parsely and serve with either rice or Naans
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