Spicy Split Moong Dhal

Spicy Split Moong Dhal

Serves: 2 big portions
Time: 15 minutes

For the dhal:
160g (1 Instant Pot cup) split moong dhal
2 cloves
1inch cinnamon stick
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
Salt to taste
100g fresh or frozen chopped spinach (optional)
2 Instant Pot cups (approx 300ml) water plus 1 extra cup of hot water for once it’s cooked
For the Tardka/Tempering:
2 tablespoons sunflower oil (or any other flavourless oil you prefer)
1 whole dried red chilli
½ teaspoon dried fenugreek seeds (methi)
1 teaspoon mustard seeds
3 garlic cloves crushed
1 inch grated ginger
½ a green chilli chopped up finely
1 pinch of asafoetida (Hing)


  • Put your dhal and 2 cups of water into your instant pot with a pinch of salt, the cloves and the cinnamon stick, set your Instant Pot to manual mode, 5 minutes on high pressure and let it do it’s thing.
  • Once it’s done, quick release the pressure and open up your pot, stir in your turmeric, cumin, coriander and chilli powder, add your spinach (if using) at this point and stir through until mixed through thoroughly
  • While your pot is in keep warm mode, add 1 more cup of water and give the dhal a good stir, season with salt and pepper at this point. Put the pot into sauté mode on low to ensure the dhal is ready for the tardka.
  • Meanwhile, take a small sauce pan (I use my mini Tefal 1 egg pan) and heat up the oil for the tardka.
  • Once it’s warm, add your red chilli, mustard and fenugreek seeds, be careful at this point as the mustard seeds will start to pop. Once they are beginning to pop, add your pinch of asafoetida, garlic, ginger and green chilli. Sauté this until your garlic is just starting to brown and then very carefully pour the whole lot into the dhal and give it a good mix through so all the flavours mix together.
  • Allow it to simmer for around 3-5 minutes, mixing through all the time so that it doesn’t stick to the bottom of the pot, garnish with coriander if desired and serve over boiled rice or with flake parathas.

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