Wholesome Green Moong Dal made in an Instant Pot or Pressure Cooker. This is a delicious creamy lentil soup, that is so easy and quick to make in a pressure cooker. Very nutritious with lots of protein and perfect for a cold evening.
This is a North Indian style homely recipe for green moong dal, also known as sabut moong dal. Growing up this used to be made almost every week for dinner. We always had a veggie curry and a lentil or legume, along with roti (handmade Indian flatbread) for dinner. Some days we would have rice, but not every day. This is a very typical north indian dinner.
How to make Green Moong Lentils in Pressure Cooker?
Here is a quick video to cook green moong lentils in an instant pot:
I do not soak these lentils. You can if you have planned well, and reduce the cooking time to 10 minutes. I usually don’t plan much for lentils, as I know that I can easily and quickly cook them in the pressure cooker.
If you plan to enjoy this as a soup, you can add veggies like carrot, sweet potato to celery along with the lentils before you pressure cook. Stir spinach or kale at the end to make this a hearty vegetable lentil soup.
You can also double this recipe with the same cooking time. The instant pot will just take longer to come to pressure. This lentil also freezes well, so it is great for meal prep.
If you like this recipe, you might like the below dishes made in a pressure cooker:
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Wholesome Green Moong lentils simmered in onion-tomato gravy made in Instant Pot. A protein rich dish, enjoy as a lentil soup along with a side of rice.
- 1 cup Green Moong Dal or Green Gram Lentils whole, rinsed (1 cup = 250 ml)
- 1 tbsp Ghee or Oil
- 1 tsp Cumin seeds or Jeera
- 1 Green chili chopped (optional)
- 1/2 tbsp Ginger minced or paste
- 1/2 tbsp Garlic minced or paste
- 1 Onion medium, diced
- 2 Tomato medium, chopped
- 3 cup Water
- 1 tbsp Lemon juice
- Cilantro to garnish
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 1 minute.
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.
Press MANUAL or Pressure Cook mode 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.
- To reduce spice, skip the green chili and reduce garam masala to 1/2 tsp.
- This recipe can be doubled with no change in cooking time.
- Vegan variation: Use oil when tempering in step 1.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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