Moong Dal Tadka (Instant Pot Style)

Ingredients

• 1/2 cup Yellow moong dal (split moong)
• 2.5 cups Water
• 3/4 tsp Salt
• 1/4 tsp Turmeric powder
• 1/2 tsp Ground cumin
• 1 tbsp Ghee or neutral oil
• 2 cloves Garlic, minced
• 1/2 tsp Green chili or red chili flakes
• 1 tbsp Lemon juice(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the moong dal under cold water until the water runs mostly clear. In an Instant Pot, add rinsed dal, water, salt, and turmeric; stir.

2. 2

   Seal the Instant Pot and cook on High Pressure for 10 minutes. Do a Natural Release for 8 minutes, then carefully quick-release any remaining pressure and open the lid.

3. 3

   Mash the dal lightly with a spoon until creamy and soft. If it seems too thick, stir in a splash of water to reach a pourable consistency.

4. 4

   Make the tadka: in a small pan or using the Instant Pot’s sauté mode, heat ghee/oil. Add cumin, then garlic and chili; cook for 30–45 seconds until fragrant (do not burn).

5. 5

   Pour the tadka over the hot dal and stir. Finish with lemon juice and cilantro if using, then serve hot.