This Instant Pot Green Moong Dal recipe is your quick fix for a protein-packed meal on busy weeknights. Cooks perfectly every single time, easy recipe & you never know, this might just become your goto protein packed dal recipe for busy weeknight meals.
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I often make Green Moong Dal when I don't have the time to make multiple things, and just need something nutritious and filling to go with rotis or rice. I love that this recipe is minimal effort and comes together quickly. After Toor & Channa Dal is has to be my next favorite.
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Ingredient Notes
See recipe card for all ingredients & quantities. This is just a note on some of the ingredients.
- whole green moong dal: rinse well as it removes the muck on the lentil; always a good idea to soak, give cooking a head start and aids digestion.
- water: adjust for desired consistency, I like it thick, my hubby a little runn
- onions & tomatoes: will make the dal creamy, and tangy.
- aromatics, herbs & spices: cumin seeds, green chilies, ginger garlic paste, salt, cilentro1-2 green chilies, slit (adjust to heat preference)
- Fresh cilantro & lemon juice for garnish
How to make Whole Green Moong Dal in Instant Pot
- Rinse the whole green moong dal under running water until water runs clear.
- Turn on Instant Pot and set to sauté mode. Heat ghee/oil and add cumin seeds. Let them crackle.
- Add diced onions and ginger garlic & green chili paste & saute until the color changes slightly.
- Add chopped cilantro stems and spices - turmeric, red chili powder, coriander powder & dry mango powder, stir & sauté for 1 minute.
- Add chopped tomato and cook until soft.
- Add rinsed dal, water, and salt. Stir well. Cancel sauté mode.
- Close lid. Set Instant Pot to pressure cook/manual high for 20 minutes.
- Once done, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Open lid, stir dal. Adjust salt and consistency as needed.
- Garnish with fresh cilantro & lemon juice and serve hot with rice or roti.
- For tempering, heat ghee in a pan, add the chopped garlic and cook until aromatic without burning it.
- Add whole red chilies followed by red chili powder. Allow it to sizzle & pour it into the dal.
Anvita's Top Tip
- Always rinse dal well to prevent foaming and sticking.
- Natural pressure release helps dal cook evenly and avoids splatter.
Common Mistakes & how to fix them
| Mistake | Result | How to Fix |
|---|---|---|
| Not rinsing dal well | Excessive foam, sticking | Rinse until water runs clear |
| Quick pressure release | Dal may be too mushy | Let natural pressure release for 10 minutes |
| Adding tadka during cooking | Loss of tadka flavor | Always add tadka after cooking is complete |
Final Thoughts:
If you're like me, looking for quick, healthy, and satisfying meals, this Instant Pot green moong dal is a total winner. It's packed with protein, easy on the schedule, and gets that perfect comforting texture every time. I love how simple yet flavorful it turns out, thus it's definitely a staple in my kitchen! Give it a try and see how it changes your weeknight dinners for the better.
Pairing
These are my favorite dishes to serve with Green Mung Dal:
Instant Pot Whole Green Moong Dal for Busy Weeknights
Servings:
servingsCalories:
Ingredients
- 1 cup Whole Green Mung Beans washed and preferably soaked for atleast 30 minutes
- ½ cup onion diced
- 1 cup fresh tomatoes chopped or 1 tablespoon tomato sauce
- 1 tablespoon ginger garlic paste
- 2 tablespoon ghee or oil
- 3 cups water
- salt to taste
- 1 teaspoon fresh Lemon juice
- 1 tablespoon cilantro stems chopped
- 1 green chilly slit or paste
- 1 teaspoon cumin seeds
- ½ red chili powder or paprika
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon dry mango powder
Tempering
- 2 tablespoon ghee
- 1 tablespoon chopped garlic
- ½ teaspoon red chili powder
- 2 whole red chilies
Instructions
- Rinse the whole green moong dal under running water until water runs clear.
- Turn on Instant Pot and set to sauté mode. Heat ghee/oil and add cumin seeds. Let them crackle.
- Add diced onions and ginger garlic & green chili paste & saute until the color changes slightly.
- Add chopped cilantro stems and spices - turmeric, red chili powder, coriander powder & dry mango powder, stir & sauté for 1 minute.
- Add chopped tomato and cook until soft.
- Add rinsed dal, water, and salt. Stir well. Cancel sauté mode.
- Close lid. Set Instant Pot to pressure cook/manual high for 20 minutes.
- Once done, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Open lid, stir dal. Adjust salt and consistency as needed.
- Garnish with fresh cilantro & lemon juice and serve hot with rice or roti.
Tempering
- Heat ghee in a pan, add the chopped garlic and cook until aromatic without burning it.
- Add whole red chilies followed by red chili powder. Allow it to sizzle & pour it into the dal.
Shannon says
Hello, this recipe looks amazing! I'd like to see if my toddler would like it too (I already know I will :-)). 2 quick questions about the whole red chillies and green chilly listed in the ingredients: what kinds of chilies are these in Indian cooking? I'm not sure exactly which to look for. Also, is one/are both spicy? Many thanks!
JULIA B FISCHER says
Thanks!! This was delicious and easy!! Will make again!!
Soniya Saluja says
Glad you liked it. It’s healthy, delicious and easy to make.
Sun Impex says
Thanks for sharing this amazing recipe. Green moong is known by diverse names which include mung beans, green gram and golden gram. a whole range of green moong varieties which includes Pede, Annyar, Taungu Shwewar and Pahkokku
Melissa says
Do I chop up the green chili or leave it while? And how much paprika?
Melissa says
I meant, do I chop up the chili or leave it whole?
Kathy says
How long do you cook this with out an instant pot or pressure cooker?