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5.0 from 12 votes

Green Moong Dal (Mung Bean Curry)

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.

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

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

Instructions

    Cup of Yum
  1. Set the Instant Pot to Saute Mode and heat oil for 2 to 3 minutes.
  2. 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.
  3. Add tomatoes and cook for another minute, mixing well.
  4. Add turmeric, red chili powder, coriander powder, salt, and garam masala.
  5. Add moong beans, and water and mix well.
  6. 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.
  7.  Add jaggery, and lemon juice and mix well.
  8. 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.

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.