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Green Moong dal

lentilindianspicy
Servings 4
Servings4
Prep10m
Cook25m
Total35m
RoleMeal

Source: Piping Pot Curry

Vegan: use oil instead of ghee

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Whole green moong lentils cooked in a simple cumin-onion-tomato base — lighter and less starchy than split dal, with a slightly nutty flavor and enough body to eat with rice or roti. The lentils hold their shape after pressure cooking rather than turning to mush, which makes them feel more substantial than yellow dal. Soaking for a few hours isn't required but it shortens the cook time and makes the dal easier to digest.

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 Oct 26, 2026