Green moong dal curry is a delicious protein packed dish made with mung beans, onions, tomatoes, spices and herbs. Instructions included to make this in the instant pot & in a regular pot on the stovetop.
For best results follow my detailed step-by-step photo instructions and tips.
1½cupswater(3 cups for pot) (1½ cups for Instant pot)
2tablespooncoriander leavesto garnish
How to make the recipe
How to Make Green Moong Dal Curry (Stovetop)
Rinse and soak green gram for 3 to 4 hours. Avoid over soaking as the skin begins to separate on its own while cooking. Once soaked, discard the water and rinse them well.
Heat a pan or pot or pressure cooker with oil. Add mustard seeds (optional) & cumin seeds.
When they begins to splutter, fry curry leaves & green chilies for 1 minute.
Add onions & saute until golden. Add the ginger garlic & fry for a minute.
Next add tomatoes & saute until they break down and turn mushy
Stir in red chili powder, garam masala & coriander powder. Saute for about 1 to 2 minutes.
Add the green gram and pour water.
If cooking in a pot: Cook till the green gram is tender & soft. Add more hot water if required, as you cook.
If using a pressure cooker, cook on a medium heat for 3 whistles. When the pressure releases, open the lid.
If the curry is runny, mash the green moong dal a bit and cook further for a while until it becomes thick.
Pour a teaspoon of ghee before serving. Squeeze in some lemon juice. Garnish with coriander leaves. Serve with rice or chapati.
Instant Pot Green Gram Curry
Rinse the green moong dal well and keep immersed in fresh water until you prepare the ingredients. Press saute button on your Instant pot and wait for the display to show “HOT”.
Pour oil or ghee. Add cumin seeds, curry leaves, onions and green chili.
Saute until the onions turn light golden. Stir in the ginger garlic & saute for 30 to 60 seconds.
Add tomatoes and sprinkle salt. Saute until the tomatoes turn soft and mushy.
Pour water and mix well at the bottom of the steel insert to deglaze any bits of food stuck. At this stage if you desire you can also blend the onion tomato masala using a hand blender.
Drain water from the green gram and add them. (Optional for cooking rice – Place a trivet and then the rice bowl. Cover the rice bowl.)
Secure the IP with the lid and position the steam release handle to sealing.
Press pressure cook button and set the timer to 12 mins. If using dried mung beans (unsoaked) then cook them for 15 mins.
Let the pressure release naturally for 10 mins, then release the rest manually.
Garnish green gram dal with coriander leaves. You can also stir in some coconut milk or lemon juice if you want.