A cozy, comforting moong dal made in the Instant Pot or on the stovetop—this easy recipe is nourishing, flavorful, and perfect for weeknight dinners.
There’s something about a steaming bowl of dal that instantly feels like home—whether you’re in the heart of India or just cozy in your kitchen on a weeknight.
This instant pot dal recipe is the definition of comfort food: creamy, warming, and nourishing, with that perfect depth of flavor you always hope for in a restaurant-style Indian dal.
The best part? You can make it at home with minimal effort, and you don’t need to be an expert to get it right.
Let’s make this everyday dal together—one that’s as authentic as it gets, but as easy as any of your favorite Instant Pot recipes.
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Moong dal
Moong dal (sometimes called yellow dal, split yellow dal, dal tadka, or mung dal) is the heart of so many North Indian homes.
If you’ve ever wondered why dal is such a staple in Indian cuisine, here’s your answer: it’s delicious, nourishing, and incredibly easy to digest.
In fact, moong dal is widely known as the gentlest and most balancing legume in the world.
Ayurveda calls it tridoshic, meaning it’s suitable for any body type, and it’s actually the number one food for Ayurvedic cleansing.
Digestibility is a big deal—especially if you’ve ever found lentils or split peas a little heavy.
Moong dal is the main ingredient here, and its high soluble fiber content gives this dal its signature creamy texture and soothing quality.
A single cup provides 15 grams of fiber (that’s 60% of the recommended daily value!), along with 14 grams of protein and a whole range of minerals like calcium, magnesium, phosphorus, manganese, potassium, iron, and zinc.
It’s honestly a nutrition powerhouse!
And don’t worry if you’re new to Indian dal. This recipe is truly simple, with just a handful of warm spices: ginger, turmeric powder, cumin seeds, and red chili powder.
You’ll find this combination in many an Indian household, and with a squeeze of fresh lemon juice and a sprinkle of cilantro, the flavor profile is vibrant, earthy, and totally craveable.
Ingredients and substitutions
- Moong dal (split yellow mung): The star of the show! Available at Indian grocery stores, many regular grocers, or online. Substitute? Try a mix of toor dal, chana dal, red lentils, or yellow split peas, but adjust the cooking time as needed for different dal consistency.
- Ghee: For the spice tempering. You can use coconut oil or olive oil to make this vegan.
- Cumin seeds: Essential for flavor and depth.
- Ginger: Freshly chopped for warmth and healing.
- Turmeric powder: For color, healing, and that earthy flavor.
- Red chili powder: Use Indian red chili or cayenne pepper for heat.
- Lemon juice: Adds brightness and balances the earthiness.
- Cilantro: For a fresh finish.
- Salt: Don’t forget to taste and adjust!
- Asafetida (optional): For extra flavor and easier digestion; a classic addition to Indian dal.
Top Tip
Moong dal is naturally sticky when cooked—just thin it out with extra water until you reach your preferred dal consistency.
For even more depth of flavor, try a mix of moong and toor dal (split pigeon peas or arhar dal).
Where to buy moong dal
Check the Indian section at your local Whole Foods, regular grocery, or visit a local Indian grocery store for the freshest selection.
You can also find all varieties of split lentils and beans online.
3 ways to make moong dal
You can cook this delicious dal in an Instant Pot, a stovetop pressure cooker, or a regular saucepan.
Pressure cooking is recommended for the best creamy texture and fastest cook time, but moong dal is soft enough for the stovetop too.
1. Prepare the dal
- Soak the moong dal if you have time—4 hours or overnight makes it easier to digest and helps it cook more evenly.
- Rinse well in cold water until the water runs clear (about 4–5 times).
- Add to your pot with the required amount of water (see below), a pinch of turmeric, and a pinch of salt.
2. Choose your cooking method
Instant pot pressure cooker / electric pressure cooker
- Add 1 ¾ cups of water for every ¾ cup moong dal.
- Set the pressure valve to "Sealing" and cook on High Pressure for 10 minutes.
- Allow natural pressure release for 15 minutes, then quick-release any remaining steam. (If you’re using the sauté setting, you can simmer at the end to reach your desired consistency.)
Stovetop pressure cooker
- Use 2 cups water for ¾ cup dal.
- Bring up to high pressure (the first whistle), then reduce to medium heat and cook for 6 minutes.
- Let the pressure come down naturally for 10 minutes before opening.
Saucepan
- Use 2 cups water for ¾ cup dal.
- Bring to a boil, then lower the heat and simmer (uncovered or partially covered) for 35–45 minutes, until the dal is soft and breaking apart.
- Add more water as needed to keep the dal covered.
3. Spice tempering (tadka)
This is the secret to authentic Indian dal—the spice tempering. It’s done separately, then poured over the cooked dal for an explosion of flavor.
- Heat the ghee (or oil) in a small skillet over medium-low heat.
- Add cumin seeds and sauté until they darken and become aromatic.
- Add chopped ginger and keep sautéing gently until just turning golden.
- Stir in turmeric powder and red chili powder—just for a few seconds, until you smell the aroma. (If using asafetida, add it now.)
- Immediately pour the spiced ghee over the cooked dal.
4. Finish and adjust the flavors
- Add salt to taste, and simmer the dal for a couple more minutes (use the Instant Pot sauté setting or just the stovetop).
- Add fresh lemon juice and plenty of chopped cilantro. Stir and taste.
- Adjust for salt, heat, and sourness—add a pinch more red chili, an extra squeeze of lemon, or a sprinkle more salt as needed.
Serving
Serve this simple moong dal with basmati rice and a cooked vegetable for a balanced, deeply satisfying meal.
You can spoon the dal on top of hot rice or mix them together to make “dal rice”—the classic comfort food in every Indian home.
For a rice bowl, add extra vegetables or a dab of ghee on top for extra flavor.
Leftovers? Store in an airtight container in the fridge for up to 3 days.
Dal thickens as it cools—just add a little water when reheating to bring it back to your preferred consistency.
Tips, variations, and notes
- Make it vegan: Use coconut oil or olive oil instead of ghee.
- Try a mix: Moong dal pairs beautifully with toor dal for an even creamier dal consistency and extra depth of flavor.
- No moong dal? Substitute with red lentils, yellow lentils, chana dal, or split peas (adjust cook time as needed).
- Add asafetida: For extra authentic flavor, digestion support, and a savory punch, add a pinch with the turmeric and chili.
- Store leftovers: Dal keeps well at room temperature for a few hours and in the fridge for several days. It also freezes well in a freezer-friendly container.
- Rice options: Serve with jeera rice (cumin rice) or mix into dal makhani for another classic dish.
Why you'll love this recipe
This simple moong dal is a great way to build your confidence with Indian food, and a perfect introduction to the world of dal if you’re new to Indian cuisine.
It’s nourishing, high in fiber and protein, naturally gluten-free, and totally customizable for your own way of eating.
The combination of creamy texture, bright lemon, and warm spices makes every bite comforting and healing.
And with the Instant Pot or stovetop pressure cooker, you’ll have more time to enjoy every spoonful.
Next time you crave the comfort of Indian restaurant dal at home, reach for this recipe.
It’s sure to become a staple in your kitchen—one you’ll return to week after week, for yourself and the people you love.
Have you made this moong dal? What’s your favorite way to serve it?
Drop your comments, questions, or tips below—I love seeing your creations and helping you find the perfect dal for your table!
Recipe for Simple Moong Dal
Helpful Kitchen Tools:
Ingredients
For cooking the dal
- ¾ cup moong dal (split yellow)
- 2 cups water, (1 ¾ for the Instant Pot)
- pinch turmeric powder
- pinch Himalayan pink salt
for the spice tempering
- 1 tablespoon ghee, (sub with half olive oil, half butter)
- ½ teaspoon cumin seeds
- 1 teaspoon ginger, finely chopped
- ¼ teaspoon turmeric powder
- pinch red chili powder, (sub with cayenne pepper)
to finish the flavors
- ½ teaspoon Himalayan pink salt, or more to taste
- 1 teaspoon lemon, freshly squeezed
- 2 tablespoons cilantro, finely chopped
Instructions
Prepare the dal
- If you have time, soak the moong dal in cold water for 4 hours or more. Rinse moong dal in cold water 4–5 times until the water runs clear. Add to pressure cooker or saucepan along with water, a pinch of turmeric powder, and a pinch of salt.
Choose one of the following cooking methods
- Instant Pot: Reduce the amount of water to 1 ¾ cup. Ensure the steam valve is on “Sealing,” and set the timer to cook on High Pressure for 10 minutes. Allow the pressure to come down naturally for 15 minutes. After that, force release any remaining pressure by carefully opening the steam valve to “Venting.” Open the lid and remove it.
- Stovetop pressure cooker: Use high heat to bring the pressure up to high (when you hear the first whistle), then reduce the heat slightly. Cook under pressure for 6 minutes. Allow the pressure to come down naturally for 10 minutes, then open the lid safely.
- Saucepan method: Bring to a boil, then reduce heat and simmer for 35 minutes, or until the dal becomes very soft and broken apart. Add more water if necessary so that the dal remains covered.
Make the spice tempering with ghee
- Heat ghee in a small skillet on medium-low heat. Add cumin seeds, and sauté until the cumin seeds turn a few shades darker.
- Add the ginger. Continue to sauté gently, and on low heat, stirring continuously, until the ginger just starts to brown.
- Add the turmeric powder and red chili, and stir for a few seconds to release the aroma. Turn off the heat.
Finish the flavors
- Pour the tempered spices and ghee over the cooked dal, and add salt. Stir well, bring back up to a boil, and simmer for 2-3 minutes to combine the flavors and cook the salt. (If using the Instant Pot, use the Saute function to simmer.)
- Turn off the heat. Add the fresh lemon. Taste, and adjust for salt, red chili, and lemon. Add more salt, red chili, or lemon if you need to balance the flavors. Stir in the cilantro.
To serve
- For a complete meal, serve with basmati rice, and a cooked vegetable. You could either spoon the dal on top of the rice, or mix the rice and dal together to create the dish known as “dal rice.” For exceptional taste, add a dab of ghee on top of the dal just before serving.
Notes
Make this Vegan!
Replace the ghee with pure olive oil or coconut oil.Asafetida (also known as hing)
Asafetida is often added to yellow dal as a flavor enhancer, digestive, and substitute for onions and garlic. To make this dish even more authentic, add a pinch of asafetida with the turmeric and red chili. Since asafetida is a sticky resin, manufacturers often mix it with a little flour to make it easier to use and to reduce its potency. This recommendation is mixed with fenugreek, which is another spice. It is more costly than normal. At an Indian store, or online, you can buy this product for much less. This is the lower cost one that I use.Nutrition
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