Green Moong Dal Recipe

whole green gram curry in a white bowl placed on a tile.

4.89 from 9 votes

Green moong dal is a nutritious, protein-rich simple dish made with dried whole green lentils and aromatic Indian spices. It is hearty, comforting and one of the easy recipes perfect to make for a midweek meal. It is a gluten-free and vegan Indian curry goes well with rice or roti.

Prep Time5

Cook Time15

Time to build pressure + NPR25

Total Time45

Course: Curries, Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 202kcal

Author: Geetha

Equipment

1 Instant Pot duo 7 in 1 electric cooker

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

1 cup (or) 230 gms Green Moong (sabut moong)
2 Teaspoons Oil
1 Bay Leaf
3 Cloves
2 Green Cardamom
½ inch Cassia/dalchini
1 Teaspoon Cumin Seeds
½ Teaspoon Fennel Seeds
1 Cup (or) 136 gms (or) 2 medium Onion chopped
2 Green Chillies each cut into half lenghtwise
1 Teaspoon Ginger Garlic Paste
¾ Cup (or) 133 gms (or) 1 large Tomato chopped
2 Teaspoons Cashewnut Powder
½ Teaspoon Turmeric Powder
1.5 Teaspoon Chilli Powder adjust to taste
1 Teaspoon Garam Masala
1 Teaspoon Coriander Powder
Salt as required
2.5 Cups Water
handful Coriander Leaves

Instructions

Soak moong dal in hot water for 20 minutes.
1 cup (or) 230 gms Green Moong (sabut moong)
Meanwhile, gather all the ingredients and chop vegetables.
Plugin Instant pot and press the sauté button.
Heat oil and add the whole spices - cassia, bay leaf, cloves, cardamom and a teaspoon cumin seeds and fennel seeds.
2 Teaspoons Oil, 1 Bay Leaf, 3 Cloves, 2 Green Cardamom, 1 Teaspoon Cumin Seeds, ½ Teaspoon Fennel Seeds, ½ inch Cassia/dalchini
Add the green chillies, onion and cook for 8-10 minutes or until they turn soft and translucent.
2 Green Chillies, 1 Cup (or) 136 gms (or) 2 medium Onion
Now add the ginger garlic paste and cook for 4-5 minutes or until the raw aroma vanishes.
1 Teaspoon Ginger Garlic Paste
Stir in the tomatoes and add dry spices - turmeric powder, red chili powder, cashew nut powder, salt and garam masala. Cook for 2-3 minutes.
¾ Cup (or) 133 gms (or) 1 large Tomato, 2 Teaspoons Cashewnut Powder, ½ Teaspoon Turmeric Powder, 1.5 Teaspoon Chilli Powder, 1 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder, Salt
Press the cancel button to turn the saute function off.
Drain the soaked moong dal and add them to the pot.
Add water and coriander leaves.
2.5 Cups Water, handful Coriander Leaves
Close the pot with a lid.
Press the “pressure cook/manual” button and set the timer to 15 minutes at high pressure.
Move the steam release valve to the “sealing” position.
After the set timer goes off, let the pressure release naturally (NPR = Natural Pressure Release) for 10 minutes. Then move the steam release valve from the sealing position to the “vent” position to release the pressure manually.
Press the cancel button and switch the power off of the instant pot.

Video

Notes

I had to soak the whole green moong in hot water because of the short time. If you plan well in advance to cook green lentils, soak them overnight or for at least 3-4 hours. Set the timer to 10 minutes if you are using a moong dal that is soaked for a longer time.

Ensure to deglaze the pot before securing it with a lid to prevent a BURN message on display.

This is a medium-thick green moong dal recipe perfect to serve as a side dish with chapati, paratha or naan bread. Add 1 or 2 extra cups water to adjust the consistency of the dal if you like your dal to be a little thin to go with the rice.

Ensure to soak green mung beans in enough water.

To multiply the quantity, increase the ingredients but not the cooking time.

Regardless of double or triple quantity, keep the pressure cook/manual cooking time the same. Instant pot just takes a little longer to come to pressure and then the timer countdown starts.

Fennel seeds add a lovely flavour. Skip it if you don’t have them on hand. Instead, you could add little extra cumin seeds or cumin powder.

Nutrition