Green Moong dal
Servings
4
Source: Piping Pot Curry
Vegan: use oil instead of ghee
Jump to Instructions ↓Ingredients
- 1 cup Green Gram Lentils (Green Moong Dal), whole, rinsed (1 cup = 250 ml)
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, chopped (optional)
- 1/2 tablespoon Ginger, grated or paste
- 1/2 tablespoon Garlic, minced or paste
- 1 cup Onion, diced
- 1 cup Tomato, chopped
- 3 cup Water
- 1 tablespoon Lime juice
- Cilantro, to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder), I used Kashmiri red chili powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
Instructions
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili and saute for 30 seconds.
- Add onions, ginger and garlic. Saute for 3 minutes.
- Add chopped tomato, spices and stir.
- Add lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.
- Pressure Cook for 15 minutes. When the instant pot beeps, let the pressure release naturally (NPR).
- Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.
Note: If you soak for 3-4 hours, reduce cooking time to 12 minutes.
Note: Yet to play around with ratio of water. This recipe says 1:3. I started with 1:4. If not soaked 1:8 is also ok.
Added Aug 27, 2026 · Updated Aug 27, 2026