My Recipe! (Instant Pot Green Moong Dal)

This green moong dal recipe was first shared in Nov 2013. That time, mung beans were pressure cooked first and then added into cooked onion tomato masala.  For the last 6 years, I have been making this in instant pot and I have updated this post and shared that method in step-by-step photos.   Meal prep friendly: make a big batch of this sabut moong dal and have it for a lunch or freeze it for later.

Ingredient Notes

You’ll need basic, easy-to-find ingredients to make this delicious whole moong dal curry. 

Step By Step Photos (With Tips)

Note: Usually I prepare this green mung curry as a freezer meal prep (more details on that below). So you’ll see a double batch here in the pics. 

  1. Rinse & Soak Mung Beans:

Rinse green moong beans using water by messaging with your hands 2-3 times or until the water is not cloudy anymore.  Soak in enough water (1-2 inches water above the beans) for 4-5 hours. Alternatively, you can skip the soaking step. Discard the soaking water and use fresh water for cooking beans.

  1. Saute Onion: Temper cumin seeds and hing in hot oil and saute onion until soft, light pink or translucent in color.
  2. Crush Ginger, Garlic, Green chili: While onion is cooking, crush ginger, garlic, and green chili together in a small grinder. I prefer to use a wet jar of my spice grinder.  Alternatively, you can use readymade ginger garlic paste and finely chopped green chilies.
  3. Saute Ginger, Garlic, Green chili: Once the onion is cooked, add crushed ginger, garlic, and chili and saute for 1 minute or until the raw smell of ginger garlic goes away.
  4. Add Tomatoes & Spices: Mix in chopped tomatoes along with spices powders (turmeric powder, red chili powder, cumin-coriander powder) and salt. 
  5. Cook Mung Beans:

Add soaked beans with fresh water and stir. Cover the instant pot with a lid, keep the valve in a sealing position, and pressure cook.

Instant Pot:– Soaked Beans: Manual (High Pressure) for 10 minutes– Not-Soaked Beans:  Manual (High Pressure) for 15 minutes StoveTop Pressure Cooker:– Soaked beans: 1 whistle on high + 10 minutes on medium-low.– Not-Soaked Beans: 1 whistle on high + 20 minutes on medium-low.

Let the pressure go down by itself. When the pin drops, open the lid. Adjust the consistency by adding hot water.  Lastly, add garam masala, lemon juice, and cilantro. 

Expert Tips

Freeze Green Moong Dal

In the freezer, this green gram dal stays good for up to 3 months. Divide it into family-portion size containers, label, and freeze.  Thaw in the refrigerator overnight or for a few hours on the countertop. 

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

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