Moong Dal Tadka recipe is a simple comforting Indian dish made from yellow moong lentils, onion, tomato and spices in instant pot pressure cooker or stovetop.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tablespoon oil ((or ghee))
  • 1 teaspoon cumin seeds(jeera)
  • 1 pinch asafetida (hing) ((optional))
  • 3 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 1 large tomato (finely chopped)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1 cup split yellow lentils (moong dal) (rinsed)
  • 3 cups water
  • salt (to taste)
  • 2 tablespoons cilantro (coriander leaves) (chopped)

Extra Tempering:

  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • few curry leaves ((optional))
  • a pinch asafetida(hing)
  • 1/4 teaspoon red chilli powder

Method

Instant Pot Method:

  1. Firstly, Wash and rinse the yellow dal, keep aside. Press SAUTE on Instant Pot. Add oil or ghee, and once it's hot, add cumin seeds. Let them crackle.
  2. Add asafetida, minced garlic, onions, and saute till onions turn light brown.
  3. Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
  4. Then add rinsed lentils or dal, water, and give a stir. Adjust spices at this stage.
  5. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
  6. Remove lid away from you, add cilantro. Also, adjust the consistency of the dal at this point. If it's too thick, turn on SAUTE mode, add some water and boil for 2 minutes.
  7. Moong Dal Tadka is ready. Lastly, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.

Stovetop Method:

  1. Pressure cook the moong dal adding 3 cups of water for 3 whistles.
  2. Heat oil or ghee in a Kadai and add the cumin and let them splutter.
  3. Add asafetida, minced garlic, onions, and saute till onions turn light brown in color.
  4. Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
  5. Now add the cooked and mashed dal, stir well. Add water to adjust consistency and salt to taste.
  6. Boil dal for 2-3 minutes on a medium-low flame. Finally, add chopped coriander leaves.
  7. Moong Dal Tadka or Yellow lentil soup is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.