A delicious, comforting, and wholesome Moth Beans Curry. Full of flavor and nutrition, this Punjabi style Moth Dal can be made in the Instant Pot in just 30 minutes!
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 2-3 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.
Set to MANUAL or Pressure Cook mode on high pressure for 12 minutes. When the instant pot beeps, let the pressure release naturally (NPR).
Open the lid and add lime juice and cilantro. Stir and Moth 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 you hear 2 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.
Notes
To reduce spice, skip the green chili.
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.