This healthy Green Mung Dal is cooked easily in the Instant Pot. It goes
very well with plain rice or roti or this green gram lentils soup with a slice
of baguette bread. Or provide it as a green gram lentils soup with a slice of
bread or a baguette.
To make it even healthier, you can incorporate vegetables such as carrots,
spinach, kale, broccoli etc. and use vegetable stock or broth instead of
The thing I like most about this Instant Pot Green Mung Dal recipe is that
there is no need to soak them! You know, if we deal with any legumes, we
need to soak them for several hours or overnight. But that’s not the case
here, because we’re cooking in the Instant Pot Pressure Cooker.
From Ayurvedic Point of View:
Mung is the queen of legumes in Ayurveda! This is known to be the
lightest and easiest to digest, the least gas-producing, and is one of only
two beans with this ‘Sattvic’ impact on the mind (the other being red
lentils). From the western point of view, mung beans are regarded
as alkaline food.
Time to Prepare: 25 minutes
2 tsp. oil
4 cups water
1 cup whole green mung dal (rinsed or washed with tap water)
½ cup fresh or frozen onion tomato masala (no worries, there’s
also an alternate method; checkout notes)
1 tbsp. lemon juice
½ tsp. cumin seeds
2-3 tbsp. cilantro or coriander leaves (finely chopped)
Salt to taste
½ tsp. red chili powder (optional)
- Switch the Pot to Sauté mode.
- Add oil and cumin seeds once hot. Allow the seeds to sizzle.
- Now add onion-tomato masala, green mung dal, salt, red chili
powder (if used), and water. The onion tomato masala has chili
powder and salt in it, so be cautious.
- Cover the Pot with the lid and keep the valve to the Sealing
- Turn off the Sauté setting and switch on the Manual (High
Pressure) setting for 15 minutes.
- Let the Natural Release pressure open the lid once the pin drops.
- Add the lemon juice and the chopped cilantro.
- Mix and it’s ready to serve.
How to make Green Mung Dal without onion-tomato masala:
- Once the cumin seeds are sizzled, add 3⁄4 to 1 cup of the
chopped onion, 2 tsp. of both ginger and garlic paste. Sauté until
the onions are soft and translucent.
- Add 1 cup of the chopped tomatoes and simmer for 2 minutes.
- Add 1⁄2 tsp. of turmeric powder, 1 tsp. of red chili powder, and
1 tsp. of coriander powder.
- Then add the green mung dal, salt, and water. Follow the
Pressure Cooking time and rest steps as mentioned above.