Instant Pot Whole Green Moong Dal - Mung Bean Curry

Instant Pot Whole Green Moong Dal or Mung Bean Dal is a delicious, healthy, wholesome, nutritious, and protein-rich lentil soup which is loaded with flavors and textures.

Recipe Source Link:https://www.mygingergarlickitchen.com/instant-pot-mung-bean-curry/

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RECIPE INGREDIENTS

» For Whole Green Moong Dal or Mung Bean Dal:

• 1 cup whole green mung beans
• 1 large onion, chopped
• 1 large tomato, chopped
• 1 tablespoon garlic minced or grated
• 1 tablespoon ghee (or vegan butter)
• 1 tablespoon ginger minced or grated
• 1 teaspoon coriander (cilantro) leaves
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• 2 small green chilies, slit
• 3 tablespoons oil or ghee
• 4 cups water + 3-4 tablespoons
• Pinch of asafetida (hing)

» Powdered spices:

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon black salt
• Salt, to taste
• 1/2 teaspoon garam masala powder, (or according to taste)
• 3/4 teaspoon chaat masala powder

» For Serving:

• Cilantro (coriander) leaves
• Lemon wedges

RECIPE INSTRUCTIONS

» How to make Whole Green Moong Dal in Instant Pot:

1. Rinse mung bean and soak them in cold water for 1 hour. (You can skip the soaking part if you don't have time).Drain and set aside.
2. Press the sauté button in your Instant pot and add the ghee/oil it.
3. Once hot, add the asafetida, mustard seeds, and cumin seeds to the pot liner.
4. Sauté for 30-40 seconds or until the seeds sizzle and turn aromatic.
5. Next, add the ginger, garlic, and green chilies. Sauté for 1 minute.
6. After that, add the chopped onions and sauté for 2 to 3 minutes or till slightly softened.
7. Add the chopped tomatoes and cook for 2-3 minutes.
8. Now add black salt, regular salt, red chili powder, coriander powder, cumin powder, and turmeric powder.
9. Stir well and add 2-3 tablespoons of water.
10. Let the spices cook for about 1 minute. Also, deglaze the pot if you see that some masala has stuck to the bottom.
11. Now add mung bean and mix everything well to combine.
12. Add water and stir it.
13. Cover the instant pot with the lid, set the valve to sealing position.
14. Press the manual or pressure cook button. Adjust or pressure level button to set the pressure to HIGH. Cook on high pressure for 15 minutes. Cook for about 17 minutes if you are not soaking them for 1 hour. (Pressure building takes around 10 minutes in Instant Pot. So be patient and don't try to open the lid to see why pressure is not building.)
15. Natural release pressure. Cancel and press the sauté button.
16. Add chaat masala powder, and garam masala powder. Mix well and cook for 2 minutes.
17. Next, add coriander leaves and ghee. Mix and cook for 1 minute.
18. Garnish with coriander leaves and serve hot with rice or roti.

» How to make Whole Green Moong Dal in a stovetop pressure cooker:

1. Heat oil in the pressure cooker.
2. Add cumin seeds, mustard seeds, and asafoetida.
3. Add ginger, garlic, and green chilies. Sauté 1 minute.
4. Add the chopped onions and sauté them for 2-3 minutes.
5. Then add tomatoes and stir well. Mix well and saute for 2-3 minutes or until soft.
6. Now add the spices (coriander powder, cumin powder, red chili powder, turmeric powder, black salt, regular salt) and mix well and cook for a few seconds.
7. Next, add 2-3 tablespoons of water, and sauté for another 2 more minutes.
8. Then, add the soaked beans, water, and mix well.
9. Cover the cooker with a lid and pressure cook on medium-high heat for 5 whistles.
10. Turn off the stove, and let the pressure cool off completely before opening the lid.
11. Open the lid and add chaat masala powder, and garam masala powder. Mix well and cook for 2 minutes on medium heat.
12. Next, add coriander leaves and ghee. Mix well and cook for 1 minute.
13. Serve this Whole Green Moong Dal hot with paratha or any other flatbread of your choice.

RECIPE NOTES

1. This dal thickens further as it cools. So when you want to eat, add the hot water to thin it out. Also, give it a boil.
2. Omit onion and garlic to make it a no-onion garlic recipe.
3. After cooking, if the dal is too watery then sauté it for a few minutes or until you get the desired consistency. If the dal is too thick, then you can add some hot water to adjust the consistency.
4. You can replace coriander powder cumin powder and garam masala powder with 2 teaspoons of curry powder.
5. I cook my dal in oil and add some ghee at the end. But if you want rich flavor and aroma then you can cook your dal entirely in ghee.
6. For this recipe, use freshly chopped tomatoes if possible. However, if you do not have fresh tomatoes then replace them with 4 tablespoons of tomato puree.