Name: 20-Minute Instant Pot Moong and Masoor Dal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup moong dal (moong ki dal); 1 cup masoor dal (masoor ki dal ); 2 tbsp ginger garlic paste (adrak lehsun ka paste); 1 tsp red pepper flakes (koti huwi lal mirch); 1 tsp turmeric powder (haldi ); 1 tbsp fresh lemon juice (taza lemo ka rus); 1 tsp salt (namak); 3½ cups water (pani); 1 cube maggie chicken coullion (chicken cube (optional)); ½ cup olive oil (tal); 2 tsp cumin seeds (zeera); 2 round dried red pepper (gol sukhi lal mirch); 4 garlic cloves (chopped into little pieces) (lehsun kay jaway); 10 curry leaves (curry pata)

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5 from 8 votes

This 20-Minute Instant Pot Moong and Masoor Dal recipe is packed full of warm and satisfying flavors but it takes just 20 minutes to prepare using an Instant Pot. This recipe is also gluten-free and vegetarian-friendly.

WHAT IS MOONG AND MASOOR DAL?

20-Minute Moong and Masoor Dal is combination of two lentils that are moong and masoor. It consists of few seasonings. Moong is a yellow colored dal and Masoor is a red colored dal mix them together to taste the magic. Almost every dal can be make in an Instant pot like Whole Masoor Dal and Maash Ki Dal.

This Pakistani Dinner recipe has comfort food written all over. Moong Masoor Dal is purely vegetarian and almost no spice to mild spiced kind of recipe.

Whenever I come back from vacation, nothing feels better than eating Moong Masoor Dal with homemade Basmati Rice. It’s my number one comfort food!

WHAT IS TARKA/TEMPERING?

Lentils and Tarka go hand in hand. The Tarka/Bhagaar (tempering) is a finishing touch that enhance the flavor. Tarka is a cooking method used in Pakistani recipes. Tarka is a procedure where one takes whole spices such as: chopped garlic, dried red chilies, chopped green peppers, curry leaves, cumin and sauté briefly until golden.

HOW TO WASH LENTILS/DAL?

MOONG MASOOR DAL IN A BOWL — Combine the two lentils

Rinse well with water it's going to be hazy at first but after 7-8 rinses. the water should be clear.

Drain the water out. Transfer to an Instant Pot and now It's ready to cook.

INGREDIENTS

Lentils – This recipe uses two kinds of lentils: Moong and Masoor Dal.
Ginger Garlic Paste – I usually use homemade ginger garlic paste, but store-bought works just fine too.
Spices – You only need a few basic powdered spices for this recipe.
Oil – I use olive oil, but you can use any neutral-tasting oil you like.

HOW TO PREPARE/COOK IT?

In an instant pot add lentils and water.

Now add ginger garlic paste along with red chili flakes, turmeric, salt, and chicken cube and pressure it.

It should look like this after pressuring it.

It should look like this after mixing it. Select "keep warm" option on the Instant Pot.

Mix in cumin seeds, garlic, round dried red pepper, and curry leaves.

Place the Tempering mixture on top of the dal.

Instant Pot Moong and Masoor Dal (The Best)

WHAT TO PAIR THIS DAL?

The most classic/traditional Pakistani combination to pair this recipe with is Basmati Rice and Shami Kababs.

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Let's Make Moong and Masoor Dal!!!

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5 from 8 votes