Bengali Tadka / Green Moong Dal in Instant Pot

Bengali tadka / green moong dal step-by-step recipe with video and photos.

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• About this recipe
• Ingredients
• Step by step instructions
• Variations
• Useful tips
• FAQs
• Bonus
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About this recipe

Tadka dal or torka dal is a famous Bengali street food made with green moong dal (green gram or mung bean). This creamy and luscious dal is paired with plain or masala roti or chapati and has several variations. When made in an Instant Pot, this Dhaba-style easy vegan dhal is ready in less than 30 minutes (with 10 minutes of hands-on time) once the mung bean is soaked. Vegan, gluten-free, and a good source of plant-based protein - this dish is hearty, comforting, and perfect for a weeknight dinner. Bengal gram (chana dal) is also added along with green moong and this combination adds a creamy texture to the dal.

While mung beans are widely popular in China and other Asian countries, they are native to India and are cultivated since ancient times. They are loaded with health benefits and are rich in antioxidants and essential amino acids. They are a good source of protein for vegetarians and vegans. Green moong helps lower cholesterol, controls blood sugar levels, and helps with lowering blood pressure levels. They also have a low glycemic index, keeping you full for longer.

I have earlier shared how to make whole masoor dal in Instant Pot. Here is my version of mung bean curry or green moong dal made in Instant Pot. Read on for ingredients, variations, useful tips, and FAQs to make Bengali tadka dal.

Ingredients

Green moong dal: Also called green gram or mung bean, this is the main ingredient for this dish.

Chana dal: Or Bengal gram, this gives a creamy texture to the dish.

Onions: Red or pink onions work well for this dish. You can also use brown onions.

Ginger, garlic, and chili: Lots of garlic is used in this recipe. Adjust chili as per your preference.

Tomatoes: Use ripe and juicy tomatoes.

Spices: The powdered spices I use are turmeric, chili powder, cumin powder, coriander powder, and garam masala.

Other ingredients: I also use Kasoori methi and coriander leaves as a garnish.

Step by step instructions

Set the Instant Pot to saute mode and add oil. Add garlic and saute until the garlic is lightly golden (steps 1,2).

Next, add ginger and saute for a few seconds. Add onion and saute for 2-3 minutes, until the onion is translucent (steps 3,4).

Add tomato, green chili, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cover and let the tomatoes cook for 2 minutes (steps 5,6).

Drain water from the soaked dal and add it to the IP. Add 6 cups water and mix well (steps 7,8).

Close the lid of the Instant Pot and set it to pressure cook mode for 10 minutes. Do a natural pressure release for 10 minutes, then do a quick release (steps 9,10).

Using a ladle or potato masher, mash the cooked dal well. Add coriander leaves and crushed Kasuri methi (steps 11,12).

Variations

This recipe I have shared here is the basic version of tadka dal. Here are some variations you can add to this dish.

Dimer tadka: 'Dim' means egg in Bengali and tadka dal with eggs is the most popular version. Follow this recipe and add eggs towards the end to make dimer tadka. Eggs can be added in two ways - either scramble them and add or add whole eggs directly to the tadka dal and simmer until done.

Mangshor torka: 'Mongso' means meat and here minced meat (goat/lamb) is used. Cook the minced meat separately and simmer it with the tadka dal once it is cooked.

Tempering/seasoning: Most roadside eateries add tempering/seasoning to this dish just before serving. Heat some butter in a small pan and add cumin seeds, chili powder, and hing. Add it just before serving.

Useful tips

I use 6 cups of water for this recipe. This gives me a slightly thick dal. Adjust the consistency as per your liking.

You can make this dal on the stovetop. Use a stovetop pressure cooker and pressure cook for three whistles. You can cook the dal in a kadhai without a pressure cooker. Add more water and simmer on medium heat for 30-40 minutes.

For the best-tasting dal, use lots of garlic. I have used two tablespoons of chopped garlic in this recipe.

Soaking the green gram and chana dal helps cook it easily. You can soak it for 1-2 hours or even overnight if you are planning ahead. If you don't soak it, increase the pressure cooking time to 20 minutes.

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FAQs

Bonus

This dish is:
- vegan and gluten-free
- good source of plant-based protein
- an easy one-pot dish
- delicious and comforting

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