20-Minute Instant Pot Moong and Masoor Dal
This authentic 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.
Servings: 4 people
Calories: 53kcal
Equipment
- Instant Pot
- fry pan
Ingredients
Lentils
- 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 boullion chicken cube (optional)
Tarka (tampering)
- 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
Instructions
Lentils
- In the Instant pot, add lentils, 3 cups of water, ginger garlic paste , salt, red pepper flakes, and turmeric and mix well! (If you used the chicken cube add it in now and mix well)
- Close the lid to the Instant pot.
- Select the "pressure cook" option and set the timer for 10 minutes.
- Vent the steam of the Instant pot and open it.
- Add ½ cup of water.
- Add lemon juice and mix well!
- Select the "sauté" option for 2 minute and keep stirring.
- Now select the "keep warm" option while working on the tempering.
Tarka (tempering)
- Heat the oil, mix in cumin seeds, garlic, round dried red pepper, and curry leaves.
- Keep stirring them til they are golden.
- Spread it on top of the lentils and mix well!
Video
Notes
lentils- Moong and Masoor
Nutrition
Serving: 1cup | Calories: 53kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 4mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 2mg