My Instant Pot Moong Dal Soup is a delicious traditional Indian soup recipe that you’ll absolutely love. This recipe is made super easy with the help of an Instant Pot and makes a delicious lunch or dinner recipe.
What Makes This Instant Pot Moong Dal Soup The Perfect Comfort Food?
- Fast. Done in 30 minutes with the help of your Instant Pot
- Easy. A simple pour and cook recipe .
- Vegetarian . A great solution for your next Meatless Monday
- Authentic. Packed with your favorite Indian cuisine flavors
My Instant Pot Moong Dal Soup recipe consists of Moong Dal (split red lentils) and various vegetables and delicious seasonings, making this a great protein-rich vegetarian dish. It’s made in the Instant Pot, so no slaving over the stove or long cook times for you.
This Instant Pot soup is full of rich flavors, protein, and is great for those on a VSG / full liquids / soft foods diet. It makes a great appetizer, lunch or dinner main course, or even as an accompaniment to another dish.
If you’re a fan of Indian food, I know you’ll love this dish. But really, even if you’re not, Instant Pot Moong Dal Soup is a delectable soup recipe everyone will love. It’s actually a great way to introduce your family to Indian flavors–without fully hitting them on the head with them 🙂
What Is The Difference Between Moong Dal And Moong Dal Soup
I don’t know how exactly to explain the difference between a dal soup and a dal to you. But I think two things are clearly different between dal and a dal soup.
- A dal is thicker and can be scooped up with naan or chappati for example. In contrast, a dal soup is to be sipped out of a mug.
- A dal is usually left with the individual lentils mushy, but still somewhat intact. A dal soup is usually blended into a smoother mixture .
But really it’s just a nomenclature issue because they are both equally delicious. Why chose? Make both!
Do I Have To Soak Moong Dal?
One of the perks in choosing this type of lentil is how small it is and how quickly it cooks. Some types of beans and lentils require you to soak them beforehand so they cook quicker. However, there is no need to soak moong dal before you prepare this recipe.
Is Moong Dal Healthy?
Moong dal is full of essential nutrients such as vitamins A, B, C, AND E . It is incredibly high in protein and high in fiber while being low in fat. This makes it a very healthy and well-rounded dish.
How To Make This Lentil Stew Recipe
- Place all ingredients except for the ghee and cumin seeds into the inner liner of your pressure cooker.
- Cook on high pressure. Natural pressure release and then quick release all remaining pressure.
- Use an immersion blender to puree the lentil soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee . When it is shimmering hot, add the cumin seeds and allow them to sizzle. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
More Delicious Lentil Recipes
- Simple Lentil Soup
- Misir Wot
- Red Lentil Soup
- Barley and Lentil Pilaf
- Easy Instant Pot Lentil Recipes
- How To Cook Lentils
If you find this recipe for Instant Pot Moong Dal Soup as delicious as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Moong Dal Soup
Ingredients
- ▢ 4 cups Water
- ▢ 1 cup moong dal (split yellow lentils)
- ▢ 1 cup onions, chopped
- ▢ 1 cup diced carrots
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 Serrano peppers , diced
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1 teaspoon Kosher Salt
For Tempering
- ▢ 3 tablespoons Ghee
- ▢ 1 tablespoon cumin seeds
- ▢ 6 Garlic Cloves , thinly sliced
To Serve
- ▢ 1/4 cup cream
Instructions
- Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
My Instant Pot Moong Dal Soup is a delicious traditional Indian soup recipe that you’ll absolutely love. This recipe is made super easy with the help of an Instant Pot and makes a delicious lunch or dinner recipe.
What Makes This Instant Pot Moong Dal Soup The Perfect Comfort Food?
- Fast. Done in 30 minutes with the help of your Instant Pot
- Easy. A simple pour and cook recipe .
- Vegetarian . A great solution for your next Meatless Monday
- Authentic. Packed with your favorite Indian cuisine flavors
My Instant Pot Moong Dal Soup recipe consists of Moong Dal (split red lentils) and various vegetables and delicious seasonings, making this a great protein-rich vegetarian dish. It’s made in the Instant Pot, so no slaving over the stove or long cook times for you.
This Instant Pot soup is full of rich flavors, protein, and is great for those on a VSG / full liquids / soft foods diet. It makes a great appetizer, lunch or dinner main course, or even as an accompaniment to another dish.
If you’re a fan of Indian food, I know you’ll love this dish. But really, even if you’re not, Instant Pot Moong Dal Soup is a delectable soup recipe everyone will love. It’s actually a great way to introduce your family to Indian flavors–without fully hitting them on the head with them 🙂
What Is The Difference Between Moong Dal And Moong Dal Soup
I don’t know how exactly to explain the difference between a dal soup and a dal to you. But I think two things are clearly different between dal and a dal soup.
- A dal is thicker and can be scooped up with naan or chappati for example. In contrast, a dal soup is to be sipped out of a mug.
- A dal is usually left with the individual lentils mushy, but still somewhat intact. A dal soup is usually blended into a smoother mixture .
But really it’s just a nomenclature issue because they are both equally delicious. Why chose? Make both!
Do I Have To Soak Moong Dal?
One of the perks in choosing this type of lentil is how small it is and how quickly it cooks. Some types of beans and lentils require you to soak them beforehand so they cook quicker. However, there is no need to soak moong dal before you prepare this recipe.
Is Moong Dal Healthy?
Moong dal is full of essential nutrients such as vitamins A, B, C, AND E . It is incredibly high in protein and high in fiber while being low in fat. This makes it a very healthy and well-rounded dish.
How To Make This Lentil Stew Recipe
- Place all ingredients except for the ghee and cumin seeds into the inner liner of your pressure cooker.
- Cook on high pressure. Natural pressure release and then quick release all remaining pressure.
- Use an immersion blender to puree the lentil soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee . When it is shimmering hot, add the cumin seeds and allow them to sizzle. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
More Delicious Lentil Recipes
- Simple Lentil Soup
- Misir Wot
- Red Lentil Soup
- Barley and Lentil Pilaf
- Easy Instant Pot Lentil Recipes
- How To Cook Lentils
If you find this recipe for Instant Pot Moong Dal Soup as delicious as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Moong Dal Soup
Ingredients
- ▢ 4 cups Water
- ▢ 1 cup moong dal (split yellow lentils)
- ▢ 1 cup onions, chopped
- ▢ 1 cup diced carrots
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 Serrano peppers , diced
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1 teaspoon Kosher Salt
For Tempering
- ▢ 3 tablespoons Ghee
- ▢ 1 tablespoon cumin seeds
- ▢ 6 Garlic Cloves , thinly sliced
To Serve
- ▢ 1/4 cup cream
Instructions
- Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Moong Dal Soup
Ingredients
- 4 cups Water
- 1 cup moong dal (split yellow lentils)
- 1 cup onions, chopped
- 1 cup diced carrots
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Ginger
- 1 Serrano peppers diced
- 1 teaspoon tumeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Kosher Salt
For Tempering
- 3 tablespoons Ghee
- 1 tablespoon cumin seeds
- 6 Garlic Cloves thinly sliced
To Serve
- 1/4 cup cream
Instructions
- Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
Moong Dal Soup https://twosleevers.com/instant-pot-moong-dal-soup/
I know what you’re thinking. You think I’ve lost my mind and have just started throwing things together and eating them. You think I’m crazy for making a Tomato Mayonnaise Shrimp because those ingredients don’t sound like they go together at all, but you need to try this recipe before you knock it.
Set aside your reservations for this recipe, and what the name sounds like, and make this Tomato Mayonnaise Shrimp. This shrimp is spicy and creamy and is really tasty. The sauce is the perfect blend of sweet and heat and marries with the shrimp really well.
Tomato Mayonnaise Shrimp | Air Fryer Recipe
I love cooking shrimp in the Air Fryer. Shrimp cook quickly no matter how you cook them, but cooking them in the Air Fryer just seems to make them perfect. This entire dish will only take you about fifteen minutes from start to finish, so it the perfect appetizer.
The bonus is, this is actually Keto and low-carb, so you can serve this to your guests whether they’re dieting or not! I love to create recipes that are Keto or low-carb, but that those who aren’t dieting would never know the difference. Good food should be just that, good food. And these Tomato Mayonnaise Shrimp are definitely good food.
ENJOY THIS RECIPE AND LOOKING FOR MORE DELICIOUS SHRIMP RECIPES? CHECK OUT MYINSTANT POT SHRIMP WITH TOMATOES AND FETAOR MYSHRIMP AND ASPARAGUS GRIBICHE!
Tomato Mayonnaise Shrimp
Ingredients
- ▢ 1 pound ( 453.59 g ) large 21-25 count peeled, tail-on shrimp
- ▢ 3 tablespoons ( 3 tablespoons ) mayonnaise
- ▢ 1 tablespoon ( 1 tablespoon ) Ketchup
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Sriracha Sauce
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Smoked Paprika
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
For Finishing
- ▢ 1/2 cup ( 50 g ) Chopped Green Scallions , green and white parts
Instructions
- In a medium bowl, mix together mayo, ketchup, garlic, sriracha, paprika, and salt.
- Add the shrimp and toss to coat with the sauce.
- Spray the airfryer basket. Place the shrimp into the greased basket.
- Set airfryer to 325F for 8 minutes or until shrimp are cooked, tossing half way through and spraying with oil again.
- Sprinkle chopped onions before serving.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
