-Minute Vegan Moong Masoor Dal Tadka
-Minute Vegan Moong Masoor Dal Tadka
Ingredients
For the Dal
- 1/2 cup yellow moong dal, split skinned green lentils
- 1/2 cup masoor dal, orange lentils
- 2 cups water
- 1/2 cup full-fat coconut milk
- 2 green chilies, chopped
- 1/2 cup tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt, or to taste
For the Tadka (Tempering)
- 2 tablespoons vegan butter or coconut oil
- 1 teaspoon cumin seeds
- 2 dry red chilies, whole
- 1/2 teaspoon red chili powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For Garnish
- 1/4 cup fresh coriander leaves, chopped, as needed
Instructions
- 1
Rinse the yellow moong dal and masoor dal together under cold running water in a fine-mesh strainer until the water runs clear. This removes any impurities and excess starch.
⏱️ 2 min
- 2
Transfer the rinsed lentils to the Instant Pot insert. Add the water, coconut milk, chopped green chilies, chopped tomatoes, turmeric powder, coriander powder, and salt. Stir gently to combine all ingredients.
⏱️ 3 min
- 3
Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on 'Pressure Cook' or 'Manual' mode at high pressure for 6 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
⏱️ 10 min
- 4
While the dal is cooking, prepare the tadka. Place a small tadka pan or a small skillet over medium heat. Add the vegan butter or coconut oil and allow it to melt and heat up.
⏱️ 1 min
- 5
Once the vegan butter or coconut oil is hot, add the cumin seeds and dry red chilies. Let them sizzle and become fragrant, about 30 seconds to 1 minute, being careful not to burn them.
⏱️ 1 min
- 6
Stir in the red chili powder, followed immediately by the minced garlic and ginger. Sauté for about 30 seconds to 1 minute, until the garlic and ginger are fragrant and lightly golden. Do not let them burn.
⏱️ 1 min
- 7
Once the dal is cooked and the pressure has been released from the Instant Pot, open the lid. Pour the hot tadka directly over the cooked dal. Stir well to thoroughly incorporate the tempering into the dal.
⏱️ 1 min
- 8
Garnish generously with fresh chopped coriander leaves before serving. Serve hot, traditionally with white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
-Minute Vegan Moong Masoor Dal Tadka
Ingredients
For the Dal
- 1/2 cup yellow moong dal, split skinned green lentils
- 1/2 cup masoor dal, orange lentils
- 2 cups water
- 1/2 cup full-fat coconut milk
- 2 green chilies, chopped
- 1/2 cup tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt, or to taste
For the Tadka (Tempering)
- 2 tablespoons vegan butter or coconut oil
- 1 teaspoon cumin seeds
- 2 dry red chilies, whole
- 1/2 teaspoon red chili powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For Garnish
- 1/4 cup fresh coriander leaves, chopped, as needed
Instructions
- 1
Rinse the yellow moong dal and masoor dal together under cold running water in a fine-mesh strainer until the water runs clear. This removes any impurities and excess starch.
⏱️ 2 min - 2
Transfer the rinsed lentils to the Instant Pot insert. Add the water, coconut milk, chopped green chilies, chopped tomatoes, turmeric powder, coriander powder, and salt. Stir gently to combine all ingredients.
⏱️ 3 min - 3
Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on 'Pressure Cook' or 'Manual' mode at high pressure for 6 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
⏱️ 10 min - 4
While the dal is cooking, prepare the tadka. Place a small tadka pan or a small skillet over medium heat. Add the vegan butter or coconut oil and allow it to melt and heat up.
⏱️ 1 min - 5
Once the vegan butter or coconut oil is hot, add the cumin seeds and dry red chilies. Let them sizzle and become fragrant, about 30 seconds to 1 minute, being careful not to burn them.
⏱️ 1 min - 6
Stir in the red chili powder, followed immediately by the minced garlic and ginger. Sauté for about 30 seconds to 1 minute, until the garlic and ginger are fragrant and lightly golden. Do not let them burn.
⏱️ 1 min - 7
Once the dal is cooked and the pressure has been released from the Instant Pot, open the lid. Pour the hot tadka directly over the cooked dal. Stir well to thoroughly incorporate the tempering into the dal.
⏱️ 1 min - 8
Garnish generously with fresh chopped coriander leaves before serving. Serve hot, traditionally with white rice.
⏱️ 1 min