Green Moong Dal (Mung Bean Curry)
User Reviews
4.9
549 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Indian
Green Moong Dal (Mung Bean Curry)
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Wholesome Green Moong lentils simmered in onion-tomato gravy made in Instant Pot (Pressure Cooker). A protein rich mung bean curry, enjoy as a lentil soup along with a side of rice.
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Ingredients
- 1 cup Green Gram Lentils (Green Moong Dal) whole, rinsed (1 cup = 250 ml)
- 1 tablespoon ghee or oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper chopped (optional)
- 1/2 tablespoon ginger grated or paste
- 1/2 tablespoon garlic minced or paste
- 1 cup onion diced
- 1 cup tomato chopped
- 3 cup water
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) I used Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Instructions
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili and saute for 30 seconds.
- Add onions, ginger and garlic. Saute for 3 minutes.
- Add chopped tomato, spices and stir.
- Add lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or Pressure Cook mode for 15 minutes. When the instant pot beeps, let the pressure release naturally (NPR).
- Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili and saute for 30 seconds.
- Add onions, ginger and garlic. Saute for 3 minute.
- Add chopped tomato, spices and stir.
- Add lentils and water. Stir well.
- Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 8 minutes. Let the pressure release naturally.
- Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.
Equipments used:
Notes
- Spice level: To reduce spice, skip the green chili and red chili powder.
- Soaking: I did not soak the dal in this recipe. If you soak for 3-4 hours, reduce cooking time to 12 minutes.
- Double recipe: This recipe can be doubled with no change in cooking time.
- Vegan variation: Use oil when tempering in step 1.
- Using a prepared curry sauce: Here is my Bhuna Masala (curry sauce) recipe. You can use 1/2 cup of this masala and skip onion, tomato, ginger and garlic in this recipe. Do adjust the spices to your taste.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Serving
339g
Calories
245kcal
(12%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
644mg
(27%)
Potassium
822mg
(23%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
454IU
(9%)
Vitamin C
14mg
(16%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 339g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 644mg | 27% |
| Potassium | 822mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
549 reviews
Excellent
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