Green moong dal curry is wholesome, hearty, and rich in flavor. This mung bean curry is a staple with many regional variations across India, each with its own unique twist. My recipe here is the Bengali version called tarka dal.
When made in an
Why you will love this recipe?
- The use of sabut moong dal, along with the chana dal, creates a creamy and hearty consistency that is perfect for a comforting dinner or a warm and satisfying lunch.
- This mung bean curry recipe is easy to follow, and the ingredients are readily available in most grocery stores. The preparation time is minimal, and the cooking process is straightforward, making it a perfect option for busy weeknights or lazy weekends.
Ingredients to make green moong dal
Green moong dal: Also called whole green gram or mung bean, this is the main ingredient for this dish.
Onions: Red or pink onions work well for this dish. You can also use brown onions.
Spices: The powdered spices I use are turmeric, chili powder, cumin powder, coriander powder, and garam masala.
See the recipe card for full information on ingredients and quantities.
Ingredient substitutes and optional ingredients
- Add red chili powder to make it spicier.
- Use ginger-garlic paste instead of minced ginger and garlic.
- Add one small bay leaf along with garlic for added flavor.
- Squeeze in some fresh lemon juice or lime juice to the finished curry.
- Finish the dish with one tablespoon of ghee to add richness to the curry.
Add greens: Green leafy vegetables like spinach and kale are a great addition to this dal. Add the to the cooked dal and simmer until the greens wilt.
Lentil and vegetable green moong dal: For a more filling version, you can add some chopped vegetables such as carrots, bell peppers, or sweet potatoes to the whole moong dal before cooking it.
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 them 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.
Step 1: Set the
Step 2: Add tomato, green chilies, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cover and let the tomatoes cook for 2 minutes (images 5 and 6).
Step 3: Drain water from the soaked whole green moong dal and add it to the IP. Add 6 cups of water and mix well (images 7 and 8). Close the lid of the
Step 4: Using a ladle or potato masher, mash the cooked dal well. Add coriander leaves and crushed Kasuri methi (images 11 and 12).
I use 6 cups of water for this recipe. This gives me a slightly thick dal. Adjust the consistency of the dal 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.
Serve with plain or flavored rice: This dal pairs well with steamed basmati rice. Serve the dal and rice together in a bowl, and enjoy the comforting and hearty flavors of this dish. Saffron rice and jeera rice are some delicious side dish options for this dish.
Accompany with bread: Serve it with bread like naan, roti, or paratha.
Yes. This whole green moong dal recipe is vegan and gluten-free. Remember to use gluten-free hing in this recipe. Hing, in its natural form, is gluten-free; however, some brands available in Indian stores can have a gluten-based filler or binder.
It is best to soak it for at least 1-2 hours. If you are planning ahead, you can also soak it overnight. Soaking not only helps remove the phytates but also makes the green moong easy to cook. If you have missed soaking, you can still follow this recipe to make the dal with unsoaked beans, but increase the pressure cooking time to 25 minutes.
Yes, you can make this recipe in advance and store it in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving. See the storing suggestions above for instructions.
Instant Pot easy recipes
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Green Moong Dal in Instant Pot (Mung Bean Curry)
- 2 cup green moong dal
- ½ cup chana dal (Bengal gram)
- 2 tablespoon oil
- 4-5 cloves garlic finely chopped (approximately 2 tablespoons)
- 1 inch ginger finely chopped (approximately 1 tablespoon)
- 1 large onion finely chopped
- 1-2 green chili finely chopped
- 2 medium tomato finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- Salt to taste
- 1 tablespoon Kasoori methi (dried fenugreek leaves)
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 2 tablespoon cilantro
- Wash the green moong and chana dal thoroughly. Soak them for 1-2 hours.
- Set the Instant Pot to saute mode and add oil. Add garlic and saute until the garlic is lightly golden.
- Add ginger and saute for a few seconds. Add onion and saute for 2-3 minutes (until onion is translucent).
- Add tomato, green chili, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well.
- Cover and let the tomatoes cook for 2 minutes. Add ¼ cup water and deglaze the pot.
- Drain water from the soaked dal and add it to the IP. Add 6 cups water and mix well.
- Close the lid of the Instant Pot and pressure cook for 10 minutes. Do a natural pressure release for 10 minutes, then do a quick release.
- Set the IP in saute mode. Using a ladle or potato masher, mash the cooked dal well. Let it simmer for 2-3 minutes.
- Add garam masala, cilantro, and crushed Kasuri methi. Mix well.
- Serve hot with roti/chapati or rice.