Green Moong Dal in Instant Pot (Mung Bean Curry)

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5 from 47 votes

Green Moong Dal in Instant Pot (Mung Bean Curry)

Green moong dal curry is wholesome, hearty, and rich in flavor.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 269kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition