Living Smart And Healthy

Home » Dal / Lentils / Beans » Makhani Moong Dal / Split Petite Yellow Lentils – Instant Pot, Stove Top

Makhani Moong Dal / Split Petite Yellow Lentils – Instant Pot, Stove Top

 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Sharing is caring!

Makhani Moong Dal –  quick and easy, flavorful, creamy lentils without any added cream. This delicious lentils dish is popular from Sindhi, Indian cuisine. Makhani Moong dal is made with split petite yellow lentils also known as moong dal dhuli. This dal is VEGAN, GLUTEN-FREE

Delicious and a healthy preparation of lentils. This dal is quite light and easy to digest. Made with some basic pantry ingredients found in almost every Indian home. Makhani moong dal is cooked with some turmeric, ginger, green chili and some salt. Sprinkled with some Indian spices and is tempered with some flavorful cumin seeds and asafoetida. Tempering adds soul to this simple dal. 

Pic shown: Makhani Moong dal

 

 

 

WHAT IS MAKHANI MOONG DAL

Makhani moong dal, a great comfort food!! Whenever I am under the weather or when I just don’t feel like cooking, this recipe comes in so handy. Simple and easy to make this makhani moong dal is so yummy and a healthy lentils recipe. Trust me if you have picky eaters at home as I do, this is one such recipe which is loved by all ages.

This makhani moong dal comes together in no time, with just the few basic ingredients, you have a nutritious meals ready in a jiffy. I remember when I was a kid, my mom used to make this quite often, because this was one such recipe that I would eat without making any fuss. Loved the combo of dal and poori (fried Indian bread). Even today, when I make this at home, my kids love this dal and ask for seconds and thirds.

WHY I LOVE THIS MAKHANI MOONG DAL

Simple, comforting and a quick recipe.

Uses basic pantry ingredients.

Made with split petite yellow lentils, easily available in most Indian / Asian grocery stores.

Creamy texture without adding any cream.

Very light and easy to digest.

Tempered with simple flavors using cumin seeds and asafoetida.

Pic shown: Makhani Moong dal

 

 

 

HOW TO MAKE MAKHANI MOONG DAL

This dal is by far the most easy and the simplest recipes of dal I have ever devoured. With almost zero prep work, this dal is ready in a jiffy and tastes amazing. I think the simplicity of this dal is what makes it so flavorful and delicious. The flavors in the dal come from the tempering.

Tempering or tadka gives soul to this dish. There are different ways to add tempering to this dal and depending upon the tempering, the dal gets its flavors. Today, I am sharing the most simple and basic tempering I use for tempering my dals – using flavorful cumin seeds and asafoetida!!

Traditionally, this dal is made in a open pot. I remember my grandma and my mom used to cook this in an open pot. Though this dal cooks quickly, it will still require some monitoring of the dal. I prefer making it in a Instant Pot or Pressure Cooker, its totally hands free and requires zero monitoring. Thus, making it so simple to cook in a pressure cooker.

Pic shown: Makhani Moong dal

 

 

 

INSTANT POT MAKHANI MOONG DAL

As with all the lentils, I prefer to soak the lentils, even if it is for 5-10 minutes. I think soaking not only reduces the cooking time, but most importantly it enhances the flavors and helps eliminates any impurities in the lentils, beans or grains. If you prefer cooking the dal without soaking, simply increase the cooking time. Follow these simple steps for making this delicious dal in Instant Pot.

Wash and soak the dal in water for 20 minutes. After 20 minutes, drain the water from the dal.

Pic shown: Dry Moong dal (left), soaked moong dal (right)

 

 

Add drained dal, water, ginger, green chili, turmeric and salt to taste. Close the Instant pot lid with vent on sealing position. Turn ON Instant Pot to MANUAL / PRESSURE COOK mode (high) for 2 minutes. Let pressure release naturally, around 10 minutes.

Pic shown: Soaked Moong dal before pressure cooking (left), pressure cooked moong dal (right)

 

 

 

Open the Instant Pot, check the consistency of the dal, if desired add some water. I added around 1/2 cup of hot water.

Pic Shown: Makhani moong dal, added 1/2 cup of hot water.

 

 

 

OPTIONAL: If you add water in the previous step. Turn ON Instant Pot to SAUTE mode (high), bring dal to a gentle boil.  Turn OFF Instant Pot.

The consistency of this dal is creamy. Optional:  Slightly mash  the dal with the back of the spoon.

Dish out the dal in a serving bowl. Sprinkle dry spices – coriander powder, dried mango powder, red chili powder over the dal. 

Pic Shown: Dish out makhani moong dal. Sprikle dry spices over the dal.

 

 

 

Prepare the tempering for the dal on a stove top. On a high heat, in a sauce pan, add oil. When oil is hot add cumin seeds, asafoetida, wait for cumin seeds to crackle. Turn OFF the heat. Pour the tempering over the dal. 

Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhani Moong Dal ( Creamy split yellow lentils) with some Indian bread -roti, paratha or poori (fried Indian bread).

Pic Shown: Makhani moong dal with tempering – cumin seeds, asafoetida, green chili.

 

 

 

STOVE TOP PRESSURE COOKER MAKHANI MOONG DAL

Follow the same recipe as discussed earlier. After the first whistle, reduce the heat to medium and cook for 2 minutes. Rest of the recipe is same as Instant Pot.

STOVE TOP POT COOKING MAKHANI MOONG DAL

Wash and soak the lentils in water for 20 minutes. After 20 minutes, drain the water from the lentils.

On a high heat in a pot, add soaked lentils, water, bring it to a rolling boil. Reduce the heat to medium-low and cook the dal. You will see the some froth build up, skim the froth. Add ginger, green chili, turmeric and salt to taste.

Cook the dal until it is soft and cooked, this will take around 12-15 minutes. Since this is a open pot cooking, the water evaporates quickly, add more water while cooking the lentils, around 1/2-1 cup or as needed.

The consistency of this dal is creamy, slightly mash the dal with the back of the spoon.

Dish out the dal in a serving bowl. Sprinkle dry spices – coriander powder, dried mango powder, red chili powder over the dal. 

Prepare the tempering. On a high heat, in a sauce pan, add oil. When oil is hot add asafoetida, cumin seeds, wait for cumin seeds to crackle. Turn off heat. Pour the tempering over the dal.

Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhani Moong Dal (Creamy split yellow lentils) with some roti, paratha or poori (fried Indian bread).

Pic Shown: Makhani moong dal with tempering – cumin seeds, asafoetida, green chili.

 

 

 

TIPS FOR THIS DELICIOUS MAKHANI MOONG DAL

Soaking the moong dal is not required. However, I prefer to soak the lentils for around 5-10 minutes, helps remove any impurities.

This dal thickens over the period of time. Add some water to adjust the consistency of the dal.

Since, this dal does not require a lot of ingredients, it gets most of the flavors from the tempering. You can add spices as per taste.

Makhani Moong Dal stays fresh for 2-3 days in the refrigerator. 

VARIATIONS TO THIS MAKHANI MOONG DAL

This dal tastes amazing as it is, however you can add veggies of your choice to make it even more healthy. Or for a change add a different tempering. Here are some of the variations that we like:

Add veggies such as peas, carrots, corn, green beans. Since these veggies do not take longer to cook, you can add these while pressure cooking the dal itself.

I also like to add some leafy vegetables such as spinach, handful of methi (fenugreek) leaves. Greens add so much flavor to the dish. I normally add spinach after the dal is pressure cooked to preserve its green color and nutritional value. For methi leaves, while preparing the tempering, I add roughly chopped methi leaves and saute it for 1-2 minutes and than add the tempering to dal.

Green onions or green garlic, yes adding green onions or green garlic while tempering, adds yet another level of flavor.

Fresh garlic gives a nice warm flavor to this dal, add some chopped garlic while tempering this dal for a garlicky flavor.

Tempering made with some onions, garlic, tomatoes and spices, also add a nice taste to this dal. Thus, you have a delicious dal fry to devour. 

HOW TO SERVE MAKHANI MOONG DAL

This dal does not need any elaborate sides, you can relish this yummy dal with some Indian flatbread – roti, paratha or poori. The combo Makhani Moong dal and poori (Indian fried bread) is what I grew up eating with. It can also be enjoyed with some steamed rice as well.

Here are few of my favorite sides and that go well with this dal are Jeera Aloo (Cumin Potatoes), Bhindi Fry (Okra fry) or Guvar Aloo Ki Subji (Cluster beans and potatoes curry). Some salad and yogurt or a glass of lassi (buttermilk)… YUM!!!

Pic Shown: Makhani moong dal served with some Bhindi Fry, Avocado Bajri Bakhri, fried green chili, some pickle, homemade yogurt and some salad.

 

 

 

Here are some more recipes for you to enjoy!!

Top 10 recipes of 2019 – collection of top 10 recipes of 2019

How to grow sprouts – Lentils and Beans

Dal Makhani –  creamy, flavorful, dal made with black gram lentils, kidney beans

Sarson Da Saag – mustard greens tempered with onion, garlic and some Indian spices

Homemade Ghee –rich nutty flavor, nourishing and aromatic, homemade ghee

Bharwa Bhindi – okra stuffed with some Indian spices

Aloo Gobi – simple, easy, delicious Potato Cauliflower curry

Carrot Halwa, quick and easy carrot halwa.

Broccoli Cheddar Soup – thick, creamy soup made with broccoli, cheddar cheese

Strawberry Jam – 3-ingredients, super easy, finger-licking homemade Strawberry Jam

 

★ If you have tried this recipe, we would love your feedback. Please leave a comment. You can also follow me on Facebook  Pinterest, for all the latest on my blog!!

Subscribe to our Youtube Channel for easy and delicious video recipes. Happy Cooking!!

 

Makhani Moong Dal / Creamy Moong Lentils - Instant Pot / Pressure Cooker

This Makhani Moong Dal / Creamy Moong Lentils is one of the popular dal/lentil recipes from Indian/Sindhi Cuisine. This lentil/dal is a very simple, healthy, and a delicious dal/lentil recipe, creamy in texture without using any cream. This dal/lentil is very light and easy to digest. 
Course Main Course, Side Dish
Cuisine Indian, Sindhi
Keyword instant pot recipes, instant pot vegetarian recipes, instant pot Indian recipes, vegetarian recipes, moong dal recipe, sindhi makhani dal recipe, moong dal recipe, easy dinner recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Jyoti Behrani

Ingredients

To be pressure cooked:

  • 1 cup Moong dal (split petite yellow moong lentil)
  • 2 cup water
  • 1/2 teaspoon TURMERIC POWDER
  • 1/2 inch ginger, chopped
  • 1 green chili, finely chopped, adjust to taste
  • Salt to taste

Dry Spices:

For Tempering:

Optional:

  • lemon juice, to taste
  • water as needed

Instructions

Instructions for Instant Pot Cooking:

  • Wash and soak the lentils in water for 20 minutes. After 20 minutes, drain the water from the lentils.
  • Turn on Instant Pot to manual/pressure cook mode (high) for 2 minutes. Add soaked lentils, water, ginger, green chili, turmeric and salt to taste. Let pressure release naturally.
  • Prepare the tempering. On a high heat, in a sauce pan, add oil. When oil is hot add asafoetida, cumin seeds, wait for cumin seeds to crackle. Turn off heat.
  • Open the Instant Pot, check the consistency of the lentils, if desired add some water. I added around 1/2 cup of hot water.
  • OPTIONAL: Only if extra water is added in (Step 4). Turn on Instant Pot to saute mode (high), bring lentils to a boil.  Turn off Instant Pot.
  • The consistency of this lentils is creamy, slightly mash the lentils with the back of the spoon.
  • Dish out the lentils in a serving bowl. Sprinkle dry spices. Pour the tempering over the lentils.
  • Enjoy Makhani Moong Dal (Creamy Moong lentils) with some roti, paratha or poori (fried Indian bread).

Instructions for Pressure Cooker Cooking:

  • Follow the same recipe as discussed earlier. After the first whistle, reduce the heat to medium and cook for 2 minutes. Rest of the recipe is same as Instant Pot.

Notes

1. I prefer soaking the lentils prior to cooking. If cooking the lentils without soaking, add 1/4 cup of extra water and pressure cook the lentils for 5 minutes.
2. The consistency of this Makhani Moong Dal is thick and creamy. You can adjust the consistency by adding more water.
3. Black pepper powder may also be substituted instead of red chili powder. Adjust spice level as per taste.
4. Freshly squeezed lemon juice may be added for an extra flavor.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

Leave a Reply

Close Menu
shares