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Green lentils in a bowl garnished with cilantro
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4.73 from 72 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: 246kcal
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

Spice level: To reduce spice, skip the green chili and reduce garam masala to 1/2 tsp.  
Soaking: I did not soak the dal in this recipe. If you soak for 3-4 hours, reduce cooking time to 10 minutes.
Double recipe: This recipe can be doubled with no change in cooking time. 
Vegan variation:  Use oil when tempering in step 1. 
Using a prepared curry sauce: Here is my Bhuna Masala (curry sauce) recipe. You can use 1/2 cup of this masala and skip onion, tomato, ginger and garlic in this recipe. Do adjust the spices to your taste.  
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

Nutrition

Serving: 339g | Calories: 246kcal | Carbohydrates: 39g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 646mg | Potassium: 840mg | Fiber: 10g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 4mg