Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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.
Servings: 4 Servings
Calories: 251kcal
Equipment
Recipe Video
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
- 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.
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.
-
- 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.
-
- 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
Calories: 251kcal | Carbohydrates: 41g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1199mg | Potassium: 751mg | Fiber: 10g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 63mg | Calcium: 109mg | Iron: 4mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
