Green Moong Dal (Mung Bean Curry)

Name: Green Moong Dal (Mung Bean Curry)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 Servings
Ingredients: 1 tablespoon neutral oil; ½ teaspoon mustard seeds; 1 teaspoon cumin seeds; ⅛ teaspoon hing; 10 curry leaves; 1 medium yellow onion; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 plum tomatoes; ½ teapsoon ground turmeric; 2 teaspoons Kashmiri red chili powder; 2 teaspoons ground coriander; 2 teaspoons kosher salt; ½ teaspoon garam masala; 1 cup whole moong beans (mung beans); 3 cups water; 1 tablespoon jaggery; ½ lemon; ¼ cup cilantro

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
Servings
Calories
251 kcal
Course
Main Course, Dinner
Cuisine
Indian

Green Moong Dal (Mung Bean Curry)

Jeffrey Bond

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Green Moong Dal, also known as green gram curry or mung bean curry, is made in the Instant Pot in 30 minutes to make a flavorful vegetarian curry meal.

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Ingredients

1 tablespoon neutral oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
⅛ teaspoon hing
10 curry leaves
1 medium yellow onion diced
1 teaspoon ginger paste
1 teaspoon garlic paste
2 plum tomatoes diced
½ teapsoon ground turmeric
2 teaspoons Kashmiri red chili powder use less if using a spicier chili powder
2 teaspoons ground coriander
2 teaspoons kosher salt
½ teaspoon garam masala
1 cup whole moong beans (mung beans) rinsed and drained
3 cups water
1 tablespoon jaggery optional
½ lemon juiced
¼ cup cilantro chopped

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Instructions

Set the Instant Pot to Saute Mode and heat oil for 2 to 3 minutes.
Add mustard seeds and once they start to splutter, add cumin seeds and hing. Add curry leaves, onions, ginger, and garlic paste and saute for two minutes.
Add tomatoes and cook for another minute, mixing well.
Add turmeric, red chili powder, coriander powder, salt, and garam masala.
Add moong beans, and water and mix well.
Close the Instant Pot lid with the pressure release valve to sealing and pressure cook for 15 minutes followed by 10 minute natural pressure release.
Add jaggery, and lemon juice and mix well.
Garnish with cilantro and serve hot with steamed Basmati Rice and pickled onions for a delicious gluten-free and vegan meal. You can also serve with roti or paratha and cucumber raita.

Equipments used:

Notes

Cut down on cooking time – you can reduce the cooking time by soaking the mung beans overnight or for 3 to 4 hours in warm water. Drain the soaking liquid and discard then cook on high pressure in the Instant Pot for 10 minutes.
Cut down on cooking time – you can reduce the cooking time by soaking the mung beans overnight or for 3 to 4 hours in warm water. Drain the soaking liquid and discard then cook on high pressure in the Instant Pot for 10 minutes.
Make it spicy – if you prefer a curry with more heat, add 1 to 2 chopped green chilies along with the ginger and garlic in the recipe.
Make it spicy – if you prefer a curry with more heat, add 1 to 2 chopped green chilies along with the ginger and garlic in the recipe.
If you don’t have Kashmiri red chili powder, use smoked or sweet paprika with a pinch of cayenne pepper.
If you don’t have Kashmiri red chili powder, use smoked or sweet paprika with a pinch of cayenne pepper.
Substitute for jaggery, add dark brown sugar or turbinado sugar. Stovetop recipe - simmer the mung bean curry with the pot covered for 30 minutes or until the beans are tender.
Substitute for jaggery, add dark brown sugar or turbinado sugar.
Stovetop recipe - simmer the mung bean curry with the pot covered for 30 minutes or until the beans are tender.

Nutrition Information

Show Details

Calories 251kcal (13%) Carbohydrates 41g (14%) Protein 13g (26%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Sodium 1199mg (50%) Potassium 751mg (21%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 531IU (11%) Vitamin C 63mg (70%) Calcium 109mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Servings

Amount Per Serving

Calories 251 kcal

% Daily Value*

Calories	251kcal	13%
Carbohydrates	41g	14%
Protein	13g	26%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Sodium	1199mg	50%
Potassium	751mg	16%
Fiber	10g	40%
Sugar	8g	16%
Vitamin A	531IU	11%
Vitamin C	63mg	70%
Calcium	109mg	11%
Iron	4mg	22%