What can I substitute for moong dal?

Masoor dal (red lentil dal) is a great substitute for moong dal . It is thin like the moong dal which makes it a great candidate for stove top cooking with no soaking needed. Toor dal (yellow split pigeon peas) is also a great alternative but requires soaking as it is a thicker variety of dal.

Do I need to soak my moong dal before using?

You can absolutely soak your moong dal before you make it but it is not a requirement, unlike for thicker dals. Soaking is just an insurance policy to ensure that the dal cooks throughout and saves time during the cooking process. However, if you didn't have the foresight to soak your moong dal , do not fret as it is a forgiving dal which cooks quickly regardless of soaking.

Can I make this dal on the stovetop?

Yes, you can absolutely make this dal on the stovetop. You can use this stovetop dal recipe as your guide for timings while using the ingredients in the spinach dal recipe for the flavorings.

Do I need to wash my dal before cooking?

Yes. It's highly recommended that you wash dal before cooking. Washing the dal removes the excess starch and residues that are present during the factory processing stage and ensures that the dal has a clean taste and consistency.

Keerai Paruppu in Instant Pot | Spinach Moong Dal

Description

This keerai paruppu or spinach moong dal is a vibrant green, creamy dal that contains a daily dose of leafy spinach greens and comes together so easily in the instant pot!

Ingredients

Units Scale

2 tsp - Vegetable Oil
1/2 - Medium Yellow Onion, finely chopped (90g or 3/4 cup chopped)
4 - Cloves of Garlic, crushed into a coarse paste
1 - Roma Tomato, finely chopped (75g)
1 - Serrano Chili (6g) or 1-2 Thai Chilis, finely chopped
1/2 cup - Moong Dal (100g)
1 cup - Water
1/4 tsp - Turmeric
8 oz - Baby Spinach (227g)
2 tsp - Kosher Salt, plus more to taste
2 tsp - Melted Ghee or Butter
1/2 tsp - Mustard Seeds
1/4 tsp - Cumin Seeds
Pinch of Hing
1-2 - Dried Red Chili Peppers

Cook Mode Prevent your screen from going dark

Instructions

Wash the moong dal: Add moong dal to a medium bowl and bring over to your sink. Fill the bowl halfway with water and swish and lightly scrub the dal with your fingers to release the excess starch in the dal. Drain the cloudy water and repeat this process until the water is fairly clear, and drain once more.
Turn your instant pot to saute mode on medium heat. Add the oil and onions to the pot and saute until the onions are translucent (~2 minutes).
Add the crushed garlic and saute for an additional minute. This helps cook out the raw flavor and smell of the garlic.
Add the tomatoes and green chilies along with 1 tsp of salt and saute until the tomatoes soften and release their juices which should take about (1-2) minutes.
Add the washed dal, water, and turmeric to the pot. Layer in the spinach on top of the dal and water. Close the lid, hit cancel to exit saute mode, and enter manual or pressure cook mode for 5 minutes. You can release the pressure manually by carefully moving the venting valve once done or you can wait for a natural de-pressurizing of the instant pot which should take an additional 5 minutes.
Carefully open the instant pot, making sure to open the lid away from you so that you are not burned by the steam. The dal should be cooked through and should be mushy to the touch. Use either a whisk or a wooden spoon to mix up the dal and spinach until it becomes a creamy homogenized dish. Add remaining 1 tsp of salt and taste. Add additional salt at this time based on your preference.
Make Thalipu or Tadka: In a separate tadka spoon or small pot over medium-high heat, add ghee and mustard seeds. When the mustard seeds start to sputter in the oil add cumin seeds, hing, and red chili peppers and temper them in the ghee until the cumin seeds start to dance in the oil (should take only a couple of seconds). Pour the ghee and spice thalipu over the dal.
Serve the dal over some basmati rice or eat it with roti and enjoy!

Notes

Make sure to keep a watchful eye when making the thalipu/tadka so as to not burn your spices. This step takes <30 seconds and burning your spices will lead to a bitter taste in your final product.

Prep Time: 5
Cook Time: 15
Category: Dinner
Method: Instant Pot
Cuisine: Indian

Keywords: Keerai Paruppu in Instant Pot (Spinach Moong Dal)