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

Jyoti Behrani
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. 
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian, Sindhi
Servings 6

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.
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