Green Moong Dal Recipe Instant Pot

With a full serving of rich, high-quality protein in every bite, green moong dal is one of the most inexpensive superfoods on the market today. So, today I want to share a recipe to bring the best Instant Pot green moong dal to your kitchen table.

About this recipe

This Green Moong Dal Recipe is a lip-smacking dal recipe made with whole green moong dal. It tastes excellent when served with phulkas for a simple meal. I agree to be sent email.

Just with a side of salad, raita, and an Indian pickle make it a sumptuous meal. What a great option for lunch or dinner. You will love this because

It is a full protein-packed curry that will deliver the taste on a budget. It’s packed with flavors!It’s made with readily available ingredients.It’s a great way to add plant-based protein in your diet. It’s freezer-friendly.It’s vegan and gluten-free.

My dal tadka Instant pot inspired this recipe, which goes well with instant pot jeera rice and wheat naan.

Ingredients notes

Green whole moong dal: This is also known as green gram or mung bean. Soaking is a must for this recipe to get the right texture and flavor. If you are not soaking, make sure to adjust the cooking time and cook them longer. Tomatoes: Try to use fresh, ripe tomatoes. If you can’t find fresh and ripe ones, use ½ cup canned tomatoes or 1 tablespoon tomato paste.Ginger: Fresh or powder is fine. This is a key ingredient you can’t miss because it aids digestion and avoids bloating.Spices: All the spices give and enhance the authentic flavor of the dal. If you do not have any of these, add a little extra garam masala powder.Cooking oil: I used organic coconut oil. Feel free to use vegetable oil, canola, or olive oil.

How to make this recipe

Press saute button and keep it in the medium setting and add oil. When the oil heats up, add mustard seeds and cumin seeds. Saute until spices start sizzling. Add grated ginger and chopped chilies and saute for 15-30 seconds. Add chopped onions and saute until they turn translucent. Add chopped tomatoes and saute them until they soften. Now add all the spices like red chili powder, cumin powder, coriander powder, turmeric powder or grated turmeric root, and salt. Continue to sauté and mix well. Add soaked and drained whole moong dal and one ¾ cup of water. Stir well. Press cancel to stop sauteing and close the instant pot lid. Press the pressure cooker setting and set the timer for 6 mins on high pressure. When the instant pot beeps, let the pressure release naturally. It is safe to open the lid only after the pin drops down. Open the lid and add fresh lemon juice and cilantro mix well. Green gram curry is ready to serve.

Serving suggestions

My family likes this instant moong dal with gluten-free chapathi and sona masoori rice. But you have a lot of options like pair with besan roti, spinach paratha, and even with phulka roti.

Top tips

Note that you must soak the dal to ensure it cooks fast. You can also sprout the dal; it gives the same great taste. Not only that, sprouted dal comes with tons of health benefits. In the end, you can add tadka or tempering with spices and Kasuri methi. But that’s optional.Rinse and soak the green mung beans for at least 4 hours if you have the time. You could always use unsoaked beans if you don’t have time to soak. But make sure to adjust the time (you need to cook for 20- 25minutes)For cooking unsoaked mung beans in a stovetop pressure cooker, cook for up to four whistles. For soaked mung beans, pressure cook for just one whistle.If you don’t have cumin and coriander powder, then substitute with 1 teaspoon garam masala powder.Adding Kashmiri red chili powder to give a nice color to the dal(but this is optional, you could add this instead of red chili powder)

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