1/2 cup moong dal (or you can use tuver dal)

1/2 cup long green  rice

1 cup frozen green peas

1  1/2 tablespoons corn oil or canola oil

1/2 teaspoon mustard seeds

1 teaspoon whole cumin seeds

2 cloves

2 cinnamon sticks, 1/2 an inch long each

1 red dry hot pepper, cut into pieces (optional)

2  1/2 cups water

salt to taste

1/4 teaspoon turmeric

1/2 teaspoon crushed cumin

1/2 cup cilantro leaves, washed and cut very small


Moong Dal, without skin:

Tuver Dal:



  1. Mix the dal and rice in a bowl and wash 3 times. Move to the side. Then, wash the peas and set to side.
  2. Take the stainless-steel pot that comes with an instant pot and put it over low heat. Pour the oil in and let it get hot. Fry the mustard seeds, whole cumin seeds, cloves, cinnamon sticks, and hot red pepper pieces in the oil for a few seconds. Add in the washed peas with a pinch of turmeric (separate from amount in recipe) and turn off the stove. Mix well.
  3. Mix in the dal and rice mixture. Add in the water, salt, turmeric, crushed cumin, and coriander leaves. Mix well.
  4. Put the pot into the instant pot, cover it and let it cook for 20 minutes. Let it cool for another 15-20 minutes before opening. After it cools, take it out and serve hot.

This is the finished product, garnished with cilantro leaves:

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.


Note: if you have fresh turmeric you can use ( put 1/2 teaspoon fresh turmeric pieces) it will taste good and you can all so Mong dal with skin to that count more healthy .






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