Whole Moong Mughlai Dal – Instant Pot Mung Lentils

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This mouthwatering Whole Moong Mughlai Dal – Instant Pot Mung Lentils recipe is packed with spices and caramelized onions to bring about a flavorful soup.

Whole Moong Mughlai Dal - Instant Pot Mung Lentils, Instant Pot Moong Dal, Instant Pot Mung Dal

A richly spiced Mughlai-inspired soup, full of flavor, and soul-warming color.  Saffron, heavy whipping cream, and caramalized onions give this lentil soup depth.


Mughlai food consists of recipes/food developed in Medieval India during the Mughal Empire. 

What ingredients do I need to make Whole Moong Mughlai Dal – Instant Pot Mung Lentils?

Whole moong dal, oil, onions, ginger garlic paste, whole cardamom pods, bay leaf, ground turmeric, serrano peppers, saffron strands, salt, ground coriander, ghee, heavy whipping cream, and water.

How do I make this recipe?

Prep –

First chop 1/2 an onion finely. Second, chop the second half of the onion lengthwise for caramelizing and set them apart.

Third, rinse the dal well and set aside.

Additionally, place the saffron is the heavy whipping cream and set aside.

Cook –

Firstly, when you are ready to cook, select sauté on the instant pot and adjust to normal. Secondly, add oil to the pot. When the oil is hot add the bay leaf and the whole black cardamom pod.

Further add in the finely chopped onions. Furthermore, let the onions sauté for a minute or two. Once they turn golden, add in the ginger garlic paste, and slit seerano peppers. Further stir well.

Then add in the ground coriander and ground turmeric and mix well. Next, add in the whole moong dal, salt, and water and stir well.

 Close the lid and select manual/ high pressure for 25 minutes. When done let the pressure release naturally.

Tadka 

While the pressure is releasing on a pan on medium heat add ghee. Further add in the long sliced onions. Let them sauté until they turn golden brown. Make sure not to burn them. Furthermore add in the whole dried red chili peppers and sauté for a minute and turn off the heat.

Open the instant pot lid and select sauté. Open the instant pot lid and add in the heavy whipping cream with saffron. Finally add in the caramelized onion mix. Stir, press cancel, transfer to a serving bowl, and serve with white rice.

Please try this quick recipe that I have perfected in the Instant Pot. Please do let me know what you think!
 
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Tag us on instagram @fastcurries once you make it. Would love to see your creation.

Try some of our other recipes

Mughlai Palak – Instant Pot Spinach with Onions

Instant Pot Sultani Dal

Dal Darbari Muglai – Instant Pot

Instant Pot Mughlai Gosht

 

Whole Moong Mughlai Dal – Instant Pot Mung Lentils

Shilpa
This mouthwatering Whole Moong Mughlai Dal – Instant Pot Mung Lentils recipe is packed with spices and caramelized onions to bring about a flavorful soup.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine India, Mughlai
Servings 4

Ingredients
  

Tempering

Instructions
 

Prep

  • Chop 1/2 an onion finely. Chop the second half of the onion lengthwise for caramelizing and set them apart.
  • Rinse the dal well and set aside.
  • Place the saffron is the heavy whipping cream and set aside.
  • Slit the serrano peppers but keep them intact.

Cook

  • When you are ready to cook, select sauté on the instant pot and adjust to normal.
  • Add oil to the pot. When the oil is hot add the bay leaf and the whole black cardamom pod.
  • Add in the finely chopped onions. Furthermore, let the onions sauté for a minute or two. Once they turn golden, add in the ginger garlic paste, and slit serrano peppers. Further stir well.
  • Add in the ground coriander and ground turmeric and mix well. Next, add in the whole moong dal, salt, and water and stir well.
  • Close the lid and select manual/ high pressure for 25 minutes. When done let the pressure release naturally.

Tempering

  • While the pressure is releasing on a pan on medium heat add ghee. Further add in the long sliced onions. Let them sauté until they turn golden brown. Make sure not to burn them. Furthermore add in the whole dried red chili peppers and sauté for a minute and turn off the heat.

Finishing

  • Open the instant pot lid and select sauté. Add in the heavy whipping cream with saffron. Finally add in the caramelized onion mix. Stir, press cancel, transfer to a serving bowl and serve with white rice.

Notes

This dal tends to get thick over time or if stored in the refrigerator. If you intend to reheat it you may need to add some additional water. This isn’t suppose to be very thick. 
The whole spices (cardamom pods and bay leaf can be discarded, they don’t need to be consumed)
Keyword Dal with Saffron, Easy Instant Pot Lentil Soup, Instant Pot Green Gram Lentils, Instant Pot Mughlai Dal, Instant Pot Mung Bean, Instant Pot Mung Bean Lentil Soup, Instant Pot Whole Moong Dal, Moong Dal Mughlai Instant Pot, Mughlai Dal Moong, Whole Moong Mughlai Dal
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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