Green Moong Dal / Mung Bean Curry – Instant Pot & Stovetop

Wholesome Green Moong Dal is a delicious creamy lentil soup that is so easy and quick to make in a pressure cooker. This mung bean curry is a protein-packed, comforting meal with rice made with mung beans, onions, tomatoes, and aromatic spices. Vegan & Gluten-free.

This is a North Indian-style recipe for green moong dal. This dal is also known as sabut moong dal (sabut means whole), chilka moong dal (chilka means with skin), green gram dal, or mung beans.

Growing up, this dal was made almost every week for dinner. We always had a vegetable curry, lentil or legume dish, and roti (Indian flatbread) for dinner. Some days, we would have rice, but not every day. This is a very typical North Indian dinner.

This dal is also popular in other parts of India. In Gujarat, it is known as mag; in Tamil Nadu, it is referred to as pachai payaru curry. You can also make a protein-rich sprouted bean salad with this dal.

If you don’t have green moong dal in your pantry, consider exploring other popular North Indian lentils, such as Chana Dal, Moong Dal Fry, and Moth Bean Curry.

Don’t forget to check out my post for 29 Best Instant Pot Vegetarian Recipes. 

Watch How to Make Green Moong Dal / Mung Bean Curry

Is Green Moong Dal healthy?

Green Moong Dal, also known as Mung beans, is high in protein and fiber, making it easier to digest and keeping us fuller for longer. This is why this dal is considered beneficial for weight loss. Each cup serving of whole moong dal contains around 15g of fiber and 14g of protein.

They are also a good source of vitamins, minerals, potassium, and magnesium. They are also high in antioxidants.

Whole Moong beans are a good source of folate, making them a great food choice during pregnancy.

Moong beans are versatile and can be eaten as soup, curry, or salad. So, do incorporate them into your diet.

Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.

Ingredients

The main ingredient for this curried mung bean recipe is dry green mung beans. These can be easily found in Indian grocery stores. You can also find these in some regions at mainstream stores such as Whole Foods and Costco. They are also readily available on Amazon for shipping.

In addition to the dal, we primarily use pantry ingredients such as onions, tomatoes, ginger, garlic, and spices.

How to Make Green Moong Lentils in Instant Pot? 

I do not soak these lentils.  If you have planned well, you can reduce the cooking time to 10 minutes. I usually don’t plan much for lentils, as I know I can easily and quickly cook them in the pressure cooker.

Heat the ghee (or oil for vegan options) in the instant pot on sauté mode and add the cumin seeds. Then add green chili, onions, ginger, and garlic.

Sauté for about 3 minutes until the onions soften. Then, add the chopped tomato and spices.

Now add in the rinsed green moong dal and water.

Pressure cook for 15 minutes. Then, let the pressure release naturally.

If you are in a hurry, it is also okay to open the Instant Pot after 15 minutes of natural pressure release.

Add the lime juice and mix the dal well.

Garnish with cilantro, and enjoy.

How to cook in Stovetop Pressure Cooker?

Follow the same process as in the video when cooking in a stovetop pressure cooker. Cook on a high flame for 2 whistles, then reduce the flame to medium-low and let it cook for an additional 8 minutes.

How to Serve?

This Green Moong Dal pairs perfectly with basmati rice. You can also pair it with quinoa or cauliflower rice. Pair with kachumber salad and raita.

Sometimes, we also like to add a bit of tempering to the dal when serving. This is the red color oil (or ghee) along with the sautéed garlic you see on the top of the bowl of dal in the pics.

To make the tempering, heat ghee or oil in a small pan. Add some cumin seeds and finely diced or sliced garlic. Cook for about 30 seconds to a minute until the garlic becomes golden in color. Then, take the pan off the heat and add a pinch of red chili powder. I prefer Kashmiri red chili powder, as it is not spicy.

Drizzle this tempering over the dal when serving. It adds such a beautiful pop of color!

Tips for Perfect Mung Bean Curry

Make it Vegan: Replace ghee with your favorite plant-based oil to make this recipe vegan.

Add veggies or greens: If you plan to enjoy this as a soup, add veggies like carrots, sweet potatoes, or celery along with the lentils before pressure cooking. Stir spinach or kale at the end to make this a hearty vegetable lentil soup.

Double the quantity: You can also double this recipe without changing the pressure cooking time. The pressure cooker will take longer to come to pressure. This lentil also freezes well, making it an excellent choice for meal prep.

Use my Onion Tomato Bhuna Masala: You can use 1/2 cup of this masala and skip the onion, tomato, ginger, and garlic in this recipe. Do adjust the spices to your taste.  

Using split green moong dal in this recipe: You can follow the same recipe, but pressure cook for only 6 minutes.

Common Questions

Enjoy this easy and delicious green lentil soup.

If you like this recipe, you might like the following Indian Lentil favorites made in a pressure cooker:

• Spinach Dal
• Dal Tadka
• Dal Makhani
• Panchmel Dal