Green Moong Dal in Instant Pot (Mung Bean Curry)
Green moong dal curry is wholesome, hearty, and rich in flavor.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 8
Calories: 269kcal
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.
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.
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.
Serving: 1g | Calories: 269kcal | Carbohydrates: 44g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 772mg | Fiber: 12g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 4mg