Instant Pot Green Moong Dal made with whole green mung beans and aromatics. Vegan. Gluten-free. We use whole green mung beans instead of green gram lentils in this recipe.
Why should you try this?
✔ Plant-based protein.
✔ Easy as pie wholesome weeknight dinner.
✔ Minimal effort cooking.
✔ Wholesome vegan meal when served with rice or Rotis.
What is Green Mung Beans?
Green Mung beans are one of the most widely consumed legume varieties in Asia. We make several dishes with these green mung beans. The South Indian style Sundal is a stir fry that uses hydrated green mung beans and fresh coconut. Think of it as a warm salad.
Apart from this, we also make crepes with these nutritious beans. These crepes called Pesarattu are very filling and work well for breakfast and dinner.
Moong Beans- Pacha Payiru in Tamil, Hara Moong in Hindi, and Pesarapappu in Telugu. It s called Cherupayaru in Malayalam. We also refer to it as green gram too.
While mung beans are whole and green, regular Moong dal is basically a lentil. They make this by husking the whole green mung beans and splitting them apart. Green mung beans and Moong dal are two of the quickest cooking legumes and lentils respectively.
What is Green Moong Dal?
This recipe is a curry or gravy made with hydrated whole green moong beans. I highly recommend hydrating the moong beans for at least 6 hours to save on cooking time. Whole Moong Dal curry is a mildly spiced creamy curry that pairs well with rice, rotis, or even just toasted bread.
Meal Planning and Prep Work
Soak the moong beans over the weekend. When hydrated, drain the water fully and store it in an air-tight container. I always have some hydrated beans in my fridge for days when I do not have time to chop veggies or when I m just tired but want a nutritious meal anyway. These soaked beans stay fresh for up to 3 days in the fridge.
If you are not into weekly meal planning and are someone who does meal planning the night before, make sure to soak the beans the previous night. That way, you can save time on cooking.
Pro Tip: If you forgot to soak the beans the previous night, hydrate your beans in hot water for 1 hour and increase the cooking time to 20 mins on high-pressure cook mode in the IP.
Green Moong Dal – FAQs
I forgot to soak my moong beans. Can I still make Green Moong Dal Curry?
In this case, you can do two things. If you have some time to spare, then wash the beans and hydrate them in hot water for 1 hour. And then amp up the cooking time to 20 mins.
If you do not have any time at all, then wash the beans and hydrate them while you prep the veggies. Cook the curry for 40 mins in high-pressure cook mode and do a natural pressure release.
Can I use split green moong dal to make this curry?
Yes, you can! Split green moong lentils also work well in this recipe. The only thing you have to remember is that split moong dal cooks faster. Also, the texture will be a bit different. In case you are going the split moong dal route, then I recommend soaking it for just 2 hours.
Can I make this curry in a regular Pressure Cooker?
Of course yes! I don’t see any reason why this recipe will not work in a regular pressure cooker. In fact, that was how I used to make it before the IP era. When using a regular PC to make this curry, then pressure cook for 5 whistles and do a natural pressure release.
Why didn’t my Moong beans cook?
There are many reasons why mung beans don’t cook well. One of the most common reasons is that the beans are old. Try to use fresh stocks of mung beans. And if you find that the beans are not cooked, close the IP and continue cooking for 10 more mins on high-pressure cook mode. Do a natural pressure release and this will do it.
Green Moong Dal in Mealthy Multipot
I have made this curry both in my IP and in my Mealthy. If you are using the Mealthy to make this recipe, then pressure cook on High for 10 mins. And allow the cooking cycle to complete. Wait for the pressure to release naturally and then proceed with the recipe. Mealthy takes little less time for the pressure to release naturally and so, you need not perfom a quick pressure release. All you need to do is, let the natural pressure release do its job.
More Bean& Dal Recipes
Instant Pot Green Gram Curry- Method
Soaking the beans
Firstly wash the green moong in water. Drain all the water used for washing. Add 3 c water to this and allow it to soak overnight.
You will notice that the beans become plump and swell up in volume as a result of being hydrated.
Sauteeing the aromatics
To begin with, place the inner pot in the IP. Turn on saute mode and set the timer to 8 mins. Add oil and allow it to heat up. I have used vegetable oil here but you can also use coconut oil for a beautiful flavor.
When the oil is hot, add the cumin seeds and bay leaf. Once the cumin seeds begin to crackle, add the ginger-garlic paste, and onions. Mix well. Saute for 1.5 mins until onions turn soft and pink.
Add the salt at this stage and mix well. Now add the spice powders, mix well and saute for 20 to 30 secs. Add the finely chopped tomatoes and mix well. Saute for 1 min. Now add 4 tbsp water and mix well. Cook till tomatoes turn mushy.
In the meanwhile, drain the soaked beans and keep ready. As soon as the tomatoes turn mushy, add the soaked beans and the water to this. Mix well.
Instant Pot Cooking and Timing
When you have finished sauteing the ingredients, turn off the saute mode. Close the IP and turn the valve to sealing. Turn on pressure cook mode ( Manual mode in older versions) and set it to high-pressure cooking for 10 mins.
Allow the cooking cycle to complete. When the cooking cycle is complete, do a natural pressure release for 10 mins. After 10 mins, do a quick pressure release by turning the valve to venting. However, a word of caution while doing a QPR- use a long ladle to turn the vent and wear gloves to protect your hands.
Make sure not to turn off the IP after the cooking cycle is complete. The keep-warm function comes on when the cooking cycle is complete. As the timer is on in this setting, it will help you keep a track of the time easily.
After opening the lip, mash the curry using a potato masher lightly. This step helps in making the curry creamier. Make sure not to mash too much. Over mashing will change the texture of this dal.
Lastly, when you have finished mashing, turn on Saute mode for 2 mins and simmer the curry. Garnish with finely chopped coriander leaves and mix well.
Our green moong dal curry is now ready to be served.
More Mung Beans and Moong Dal Recipes
As I mentioned before, you can serve this creamy curry with Rotis or rice. We enjoy this curry with Rotis and even Parathas. Here are some serving suggestions for you.
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Instant Pot Green Moong Dal
- Instant Pot
For soaking the Green Moong Beans
- ¾ c Whole green moong
- 3 c Water
For the Instant Pot Green Moong Dal
- 1 tbsp Vegetable oil
- 1 Bay leaf torn
- 1.5 tsp Cumin seeds
- 1 tsp Ginger garlic paste
- ¾ c Finely chopped onions
- 1.5 tsp Salt or to taste
- 1.5 tsp Ground Coriander Dhania powder
- 1 tsp Ground paprika Red chili powder
- ¾ tsp Garam Masala
- 1 c Finely chopped tomatoes
- 4 tbsp Water
- 1 recipe Soaked moong dal
- 2 c Water
- 1 tbsp finely chopped coriander leaves
Prepping the Moong Dal
- Wash the moong dal thoroughly in water.
- Drain all the water used for washing.
- Add 3 c water to this and let it soak for 6 hours.
Making Instant Pot Green Moong Dal Curry
- Place the inner pot in the IP and turn on Saute mode for 8 mins.
- Add oil and once it heats up, add the bay leaf and cumin seeds.
- When the cumin seeds crackle, add ginger garlic paste and onions. Mix well.
- Add salt and mix well. Saute this till the onions turn soft and pink. Takes 1.5 mins approx.
- Now, add the spice powders to the onion mixture and saute for 20 secs
- When done, add the tomatoes and mix well. Add ¼ c water.
- Cook the tomatoes till mushy.
- When done, drain the water from the soaked moong beans and add this to onion tomato mixture.
- Add 3 c water to this and mix well.
- Turn off the saute mode.
- Close the lid of the Instant Pot and turn the valve to sealing.
Instant Pot Cooking Time and Method
- Turn on the IP to pressure cook mode. Choose high pressure cooking for 10 mins.
- Allow the cooking cycle to complete.
- When done, do a natural pressure release for 10 mins. Allow the IP to stay in the Keep warm mode. This way, you can check the timer.
- After 10 mins, do a quick pressure release by turning the valve to venting.
Mashing and simmering
- Turn off the IP. Open the lid and gently mash the Moong dal with a potato masher.
- Turn on saute mode for 2 mins.
- Simmer the curry and garnish with coriander leaves.
- Our creamy Instant Pot Moong dal is ready to serve.