Green Moong Dal Instant Pot Pressure Cooker
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4.56 from 49 votes

Green Moong Dal / Green Lentil Soup Recipe - Instant Pot & Stovetop Pressure Cooker

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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: green lentils, lentil soup
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 228kcal
Author: Meeta Arora

Ingredients

Instructions

Instant Pot Method

  • 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.  

Stovetop Pressure Cooker Method

  • Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili and saute for 30 seconds.
  • Add onions, ginger and garlic. Saute for 3 minute. 
  • Add chopped tomato, spices and stir. 
  • Add lentils and water. Stir well. 
  • Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 8 minutes. Let the pressure release naturally. 
  • Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.  

Video

Notes

  • To reduce spice, skip the green chili and reduce garam masala to 1/2 tsp.  
  • I did not soak the dal in this recipe. If you soak for 3-4 hours, reduce cooking time to 10 minutes.
  • This recipe can be doubled with no change in cooking time. 
  • Vegan variation:  Use oil when tempering in step 1. 
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

Nutrition

Serving: 339g | Calories: 228kcal | Carbohydrates: 37.72g | Protein: 13.18g | Fat: 3.75g | Saturated Fat: 1.95g | Trans Fat: 0.116g | Cholesterol: 8mg | Sodium: 595mg | Potassium: 585mg | Fiber: 6.8g | Sugar: 4.5g | Vitamin A: 2000IU | Vitamin C: 46.2mg | Calcium: 60mg | Iron: 4mg