Moong dal — yellow split green gram — is the most easily digestible pulse in Indian cooking. It is the first solid food given to babies, the recommended dal for illness recovery, the daily dal of ayurvedic tradition, and the quickest to cook of all Indian dals. In a pressure cooker, moong dal cooks to creamy perfection in just 2 whistles — genuinely ready in under 15 minutes from start to serving.
This recipe covers two versions: the everyday simple moong dal with a quick tadka, and the richer moong dal fry with onion-tomato masala.
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Quick Answer — Moong Dal Pressure Cooker No soaking required: moong dal cooks fast without soaking. 2 whistles on medium. Water ratio: 1 cup moong dal : 2.5 cups water for soft consistency. 3 cups for very soft. Natural release: let pressure release naturally for the creamiest result. Tadka: generous ghee with cumin, hing, and dry red chilli — moong dal tadka is simple but must be hot and sizzling. |
Simple Moong Dal Recipe (Daily Version)
Ingredients (Serves 4)
• 1 cup yellow moong dal (split, without skin)
• 2.5 cups water
• Half teaspoon turmeric
• Salt to taste
• 1 tablespoon ghee
For Tadka
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• Quarter teaspoon asafoetida (hing)
• 2 dry red chillies
• Half teaspoon red chilli powder
Method
1. Wash moong dal 2-3 times until water runs clear. No soaking needed.
2. Add dal, water, turmeric, salt, and 1 tablespoon ghee to the pressure cooker. Cook on high until first whistle. Reduce to medium. One more whistle. Switch off. Natural release 8-10 minutes.
3. Open — dal should be soft and slightly broken down. For thicker dal: mash lightly with the back of a ladle. For thinner: add a little warm water.
4. Tadka: heat 2 tablespoons ghee in a small pan until hot. Add cumin — let it sizzle and turn golden. Add hing and dry red chillies. Switch off. Add red chilli powder off the heat. Pour immediately over dal. Serve with rice or roti.
Moong Dal Fry (Restaurant Version)
Additional Ingredients
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• Half teaspoon garam masala
Pressure cook dal as above. In a separate kadhai, heat 2 tablespoons ghee. Add onion, cook golden. Add ginger-garlic, tomatoes, and spices — cook until oil separates. Add cooked dal. Simmer together 5 minutes. Finish with tadka and fresh coriander.
Best Pressure Cooker for Moong Dal
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► Best for Moong Dal — 2 Whistles, Done. 3L for Family Portions Nigella Triply SS Inner Lid Pressure Cooker — 3L 304 SS | Inner Lid Safety | ISI Certified | Induction Compatible | 5-Year Warranty Price: Rs. As listed |
Related Guides
→ Toor Dal Recipe in a Pressure Cooker
→ Dal Makhani in a Slow Cooker
→ Khichdi Recipe in a Pressure Cooker
Frequently Asked Questions
How many whistles for moong dal in pressure cooker?
2 whistles total — 1 on high, 1 on medium. Natural release 8-10 minutes. Moong dal cooks the fastest of all Indian dals. Over-cooking (more than 2 whistles) makes it completely mushy which is sometimes desired for sick/baby food but too soft for regular eating.
Do I need to soak moong dal before pressure cooking?
No — moong dal does not require soaking. It cooks through in just 2 pressure cooker whistles without any pre-soaking. This is what makes moong dal the fastest Indian dal — no overnight preparation needed.
Conclusion
Moong dal in a pressure cooker is the fastest complete Indian meal — 2 whistles, 10 minutes total, no soaking needed. The simple tadka of ghee, cumin, hing, and red chilli transforms it from plain boiled lentils to a flavourful daily dal.
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Nigella Inner 3L | Nigella Outer 5L — for moong dal and all daily pressure cooking
