green moong dal

Comforting Green Moong Dal made with mung beans, onions, tomatoes and spices! Pair with rice for a hearty meal.

Green Moong Dal

cumin seeds

onion

ginger (chopped)

green chili (chopped, I used thai chili)

tomatoes (chopped)

turmeric

coriander powder

garam masala

salt (or

whole green mung beans (sabut moong dal, 210 grams)

water (24 oz)

chopped cilantro (plus more to garnish)

lemon

ghee (10 ml)

hing (asafoetida)

garlic (thinly sliced)

Kashmiri red chili powder

Before you start soak the moong dal for 3 to 4 hours in 2 to 3 cups water. Press the saute button on the Instant Pot. Once it displays hot add the oil and then add the cumin seeds and let them sizzle for few seconds.

Then add the chopped onion, ginger and green chili and cook for 2 minutes until onions are softened.

Add the chopped tomatoes and stir and then add the spices- turmeric, coriander powder and garam masala. Also, add the salt and mix everything.

Drain the water in which the dal was soaked and then add the dal to the Instant Pot.Add 3 cups water now and mix.

Close the Instant Pot with lid and press the manual or pressure cook button. Cook on high pressure for 15 minutes with the pressure valve in the sealing position. This will result in a very soft dal.If you don&#039;t like the dal to be very soft, then cook for 10 minutes only. If you haven&#039;t soaked the dal, then pressure cook for 20 minutes. Let the pressure release naturally.

Open the lid and give the dal a stir. Add in the chopped cilantro and squeeze in lemon juice.

For the tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 1/4 teaspoon cumin seeds and let them sizzle and then add hing.

Add sliced garlic and cook until the garlic starts changing color. Add kashmiri red chili powder, mix with a spoon and then remove pan from heat.

Pour tadka over dal and serve green moong dal with rice or quinoa.

Follow all the steps as it is and then pressure cook for 10 to 12 whistles on medium-high heat. Let the pressure release naturally. Then make the tadka in a pan and pour over.

Stove-Top Pressure Cooker Instructions

If you don&#039;t have a pressure cooker and want to make this dal, I would suggest first soaking the dal overnight. Then follow all the steps as it is until adding the lentils. Add the lentils, water and then cook for around 30 minutes uncovered on medium heat until lentils are soft and done. Cook them to consistency you prefer. You may need to adjust the amount of water here as water will evaporate when cooking in an open pot compared to a pressure cooker. Make the tadka as usual and pour over cooked dal.

Stove-Top Pan Instructions

Sabut moong dal or green gram curry recipe&nbsp;- homely recipe of dal made with whole green moong beans.

tej patta ((indian bay leaf))

onion, (chopped or ⅓ cup chopped onions)

tomato, (finely chopped or ½ cup finely chopped tomatoes)

turmeric powder

red chili powder

coriander powder ((ground coriander))

¼ teaspoon Garam Masala Powder

water

coriander leaves ((cilantro leaves))

salt

asafoetida ((hing))

Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.

Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.

preparation

Heat 2 tbsp oil in a pressure cooker.

Add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter.

Then add the chopped onions. Saute the onions till light golden.

Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.

Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.

Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.

Drain and add the moong beans. Stir very well.

Add 2.5 to 3 cups water and salt as per taste. Stir very well.

Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.

When the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.

If the mixture looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.

The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.

making green moong dal

Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.

Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir.

Add this tempering to the dal. Stir well.

Add 3 tbsp chopped coriander leaves. Stir again.

Serve green moong dal with steamed rice or chapatis.

While serving this green gram curry, you can garnish with a few coriander leaves if you want.

tempering for green moong dal (optional)

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 &amp; in a regular pot on the stovetop.

Green Moong Dal (Green Gram Curry)

green gram ((dried whole green moong, mung beans))

onions (fine chopped (1 medium))

tomatoes (deseeded & chopped or pureed (1 large))

green chili (chopped (optional))

ginger (minced

garlic (cloves minced (or ¾ teaspoon paste))

curry leaves (or bay leaf)

oil (or ghee)

cumin seeds ((jeera))

mustard seeds

Kashmiri red chili powder ((adjust to taste))

½ teaspoon garam masala

salt ((adjust

water ((3 cups for pot) (1½ cups for Instant pot))

coriander leaves (to garnish)

Rinse and soak green gram for 3 to 4 hours. Avoid over soaking as the skin begins to separate on its own while cooking.  If making in Instant pot you can skip soaking.

Once soaked, discard the water and rinse them well.

Preparation

Heat a pan or pot or pressure cooker with oil. Add mustard seeds (optional) &amp; cumin seeds. 

When they begins to splutter, fry curry leaves &amp; green chilies for 1 minute.

Add onions &amp; saute until golden. Add the ginger garlic &amp; fry for a minute.

Next add tomatoes &amp; saute until they break down and turn mushy

Saute red chili powder, garam masala &amp; coriander powder. Mix and saute for about 1 to 2 minutes.

Then drain water from the green gram and add it to the pot. Pour water.

If cooking in a pot: Cook till the green gram is tender &amp; soft.  If needed add more hot water. The curry should thicken by now.

If using a pressure cooker, cook on a medium heat for 3 whistles. When the pressure releases, open the lid.

Next if the curry is runny, just cook further for a while until it thickens.

Pour a teaspoon of ghee for serving. Squeeze in some lemon juice. Garnish with coriander leaves. Serve with rice or chapati.

How to Make Green Moong Dal Curry

Rinse the green moong dal well and keep immersed in fresh water until we need it later. Press saute button on your Instant pot and wait for the display to show “HOT”.

Pour oil or ghee. Then add cumin seeds and curry leaves. When the seeds splutter, add onions and green chilli.

Saute until the onions turn light golden. Stir in the ginger garlic &amp; saute for 30 to 60 seconds.

Add tomatoes and sprinkle salt. Saute until the tomatoes turn soft and mushy.

Add chilli powder, garam masala, coriander powder &amp; turmeric.  Saute for 30 seconds &amp; press cancel button.

Then pour water and scrape the bottom of the steel insert to deglaze any bits of food stuck at the bottom.

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 8 mins for firmer yet fully cooked lentils. For softer lentils set to 10 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 desire.

Instant Pot Green Gram Curry

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Green Moong Dal

Green Moong Dal (Green Gram Curry)

Top 3 green moong dal recipes from across the web

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Green Moong Dal

Green Moong Dal

Green Moong Dal (Green Gram Curry)

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