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.
- Ingredient Notes
- How to make Whole Green Moong Dal in Instant Pot
- Anvita’s Top Tip
- Common Mistakes & how to fix them
- Pairing
- Instant Pot Whole Green Moong Dal for Busy Weeknights
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:
- Easy Refreshing Tantalizing Kachumber Salad
- Instant Pot 2 Ingredient Homemade Yogurt !
- Homemade Roti / Chapati
- Punjabi Aloo Gobi
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.
Video
Notes
Nutrition
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.
