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Instant Pot Moong and Masoor Dal (The Best)
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5 from 4 votes

Instant Pot Moong and Masoor Dal

This is an easy Moong and Masoor Dal recipe. Along with some delicious Tarka (tempering) this mouthwatering recipe has comfort food written all over it.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Indian, Pakistani
Keyword: Instapot, Moong Masoor Dal
Servings: 4 people
Calories:
Author: Sarah Mirza

Ingredients

Lentils

  • ½ cup moong dal
  • 1 cup masoor dal
  • 2 tbsp ginger garlic paste
  • 1 tsp red pepper flakes
  • 1 tsp turmeric powder
  • 2 round dried red pepper
  • 1 cube Maggie Chicken Coullion Known as Chicken Cube (optional)
  • juice of half a lemon
  • salt as needed
  • cups water

Tarka (tampering)

  • ½ cup olive oil extra virgin
  • 2 tsp cumin seeds
  • 4 garlic cloves
  • 15 curry leaves

Instructions

Lentils

  • In the Instant pot, add lentils, 4 cups of water, ginger garlic paste , salt, red pepper flakes, dried round red peppers, and turmeric and mix well! (If you used the chicken cube throw it in now and mix well)
  • Close the lid to the Instant pot.
  • Click the Pressure Cooker option and set the timer for 10 minutes.
  • Vent the air to the Instant pot and open it.
  • Add ½ cup of water.
  • Add lemon juice and mix well!

Tarka (tampering)

  • Heat the oil, mix in cumin seeds, garlic, and curry leaves.
  • Keep stirring them til they are golden brown.
  • Spread it on top of the lentils and mix well!

Notes

lentils- Moong and Masoor 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg