Instant pot mung bean curry using dry whole green mung beans (green moong dal), tomatoes and spices is very delicious, quick and super easy to make with very minimal efforts.This vegetarian & vegan Indian style green moong dal curry is best enjoyed with a bowl of rice, but you can also enjoy this as a delicious & nutritious mung bean soup or stew by making minor variations.
What Is Mung Beans?
Mung beans is also known as moong dal, cherupayar etc in India and it is very widely used in Indian cooking.
The whole beans with skin is green in color and it is completely edible including it’s skin. Unlike many other beans, mung beans is too easy to cook and it only takes few minutes to cook in the instant pot pressure cooker.
As I told, the whole mung beans is green in color because of the presence of it’s skin.
However, when the skin is removed it looks yellow in color and the yellow mung beans which is also known as yellow moong dal is also very popularly used in Indian cooking, especially to make dishes like moong dal fry.
Mung beans is very nutritious, rich in protein and contains lots of fibers which is very healthy.
In fact, it is a very good source of vegetarian & vegan, plant based protein.
You can read more about the health benefits of mung beans here.
Mung beans is used in a lot of recipes which are healthy and delicious!
I have this easy mung bean soup recipe here which is also prepared in instant pot where I didn’t use tomatoes, but just onions & spices.
Different kinds of dal recipes are very popular in India and this kind of whole green moong dal is used in a variety of dishes including dal curry, soup, stew, salads etc.
To know about cooking mung beans in detail, see my blog post on how to cook mung beans without soaking here.
This is also known as cherupayar curry, pachai payaru curry etc in South India which is often served with rice or other dishes.
Learning the cooking time for mung beans using instant pot helps you to make a lot of instant pot mung beans recipes like instant pot mung bean soup, stew, curry etc.
Should You Soak Mung Beans Before Cooking?
No, we do not need to soak mung beans in water before cooking.
We can cook dry green mung beans directly in the instant pot as the green mung beans do not need prior soaking.
This is because, mung beans cook much faster. However, if you have soaked mung beans, you can reduce the cooking time since they will cook even more faster!
In the above mentioned blog post on how to cook mung beans, I have explained this in detail.
We use whole green mung beans to make this delicious curry which goes great with rice or Indian dishes like chapathi, poori etc.
The cooking time for yellow split mung beans instant pot will be even lesser as they cook much faster.
You can easily prepare this green mung bean curry using a 6 quart instant pot as I did.
As I mentioned above, as you learn the cooking time and water ratio for cooking green mung beans using instant pot, you can also learn to make green mung bean soup, stew etc using instant pot.
Once you have finished the cooking, you can serve this as it is or if you prefer more gravy, you can add more water and stir well which will easily blend with the cooked green mung beans in the instant pot.
Also as I mentioned above, you can turn this dish to a soup or stew consistency by adding more liquids like coconut milk or vegetable broth as you desire.
If you do not have instant pot also, you can make delicious green mung bean curry using a pressure cooker following this green mung bean curry pressure cooker recipe.
Green mung bean curry is simple and easy to make and it is healthy and delicious which can be served with rice for a simple and easy vegetarian lunch or dinner.
I used coconut oil in this instant pot mung bean curry, but you may also replace the coconut oil with butter, ghee or any other oil like olive oil, canola oil, sunflower oil etc as you like.
So here is how you can make this quick, easy and delicious green mung bean curry in instant pot following this easy instant pot mung bean curry recipe.
How To Make Instant Pot Mung Bean Curry
We use the following ingredients to make the green mung bean curry or green moong dal curry in the instant pot.
Ingredients to make instant pot mung bean curry
1.5 cups green mung beans (whole green moong dal)
3 cups water or vegetable broth
1 cup extra water or little more as needed (this is optional)
1 tablespoon oil (or ghee or butter for more flavor)
3 medium sized tomatoes
salt adjust to taste
1 teaspoon onion powder
1 teaspoon garlic powder may use 2 teaspoons
1 teaspoon ginger powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
(can also add cumin seeds powder, red chili powder etc according to preference)
Steps To Follow (The Process)
Wash the green mung beans and add it to the inner pot of instant pot.
Wash and chop the tomatoes to small pieces, add the chopped tomatoes also to the pot (if you want to add onions, you can also add a sliced onion to the instant pot now along with the chopped tomatoes. To make it more spicy, you can also add sliced green chilies if you wish).
Add salt and all spices to the instant pot, stir well.
Add 3 cups of water (or broth) to the pot and also add the oil, stir well again and close the instant pot with lid in sealing position.
Press manual and pressure cook in high for 5 minutes of time.
Once the cooking is done and instant pot beeps, press ‘keep warm/cancel’ button and wait for natural pressure release which will take another few more minutes.
You may do a gradual controlled manual release of the pressure after 12 minutes of natural pressure release if needed.
Once the pressure is all released, carefully open the lid. Stir the contents and if needed for gravy, add one more cup of extra water (or as preferred) and simmer for about a minute (using the saute function).
Delicious mung bean curry or green moong dal curry with tomatoes & spices is ready to be served.
If you wish, you can add couple of spoons of heavy cream or coconut milk to make the curry creamy and more flavorful!
How To Serve Mung Bean Curry?
This green moong dal curry served with a bowl of rice makes a simple & delicious meal on its own but you can also add other vegetable side dishes like roased frozen cauliflower, sauteed instant pot broccoli, cabbage stir fry with coconut etc for a quick & wholesome vegetarian meal.
You can also enjoy this dish as it is, as its much like a curried lentil stew or spiced soup on its own.
As I mentioned earlier, you can read about how to cook mung beans here where I explain in detail how to cook mung beans in different ways or methods on stove top using a pan, pressure cooker or in the instant pot.
Can You Add Onions To This Mung Bean Curry?
Yes, you can. In this instant pot mung bean curry, we use green mung beans (whole green moong dal), tomatoes and spices.
I didn’t use any onions as I wanted to make it very quickly and I didn’t want to use the onions in this recipe.
If you wish, you can also chop half of a large onion (or use a whole medium sized onion) and saute it in the instant pot using little oil and the saute option for about 2 to 3 minutes, then press the ‘keep warm’ button and follow the rest of the instructions as mentioned in the recipe, so you can have sauteed onions also in this green mung bean curry.
If you do not wish to saute the onions, just add the chopped onions to the instant pot along with other ingredients (one medium sized onion will be enough).
See this easy, delicious green moong dal curry on stove top where I have used onions, tomatoes and spices to make the delicious dal curry.
However, even without adding onions, this instant pot green mung bean curry is very delicious as we use tomatoes and spices to prepare the gravy.
So you really do not have to use onions if you want to make this quickly, you can just go ahead and make it fast following the directions in the recipe!
More recipes using green moong dal:
You can see all instant pot recipes in this blog here.
Below you can get the recipe for instant pot mung bean curry in detail.
Instant Pot Mung Bean Curry (Video)
- instant pot 6 quart duo or lux
- 1.5 cups green mung beans (whole green moong dal)
- 3 medium sized tomatoes
- salt adjust to taste
- 3 cups water or vegetable broth
- 1 cup extra water or little more as needed (this is optional)
- 1 tablespoon oil (or ghee or butter)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (may use 2 teaspoons)
- 1 teaspoon ginger powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder (or curry powder)
- Wash the green mung beans and add it to the inner pot of instant pot.Wash and chop the tomatoes to small pieces, add the chopped tomatoes also to the pot (if you want to add onions, you can also add a sliced onion to the instant pot now along with the chopped tomatoes. To make it more spicy, you can also add sliced green chilies if you wish).
- Add salt and all spices to the instant pot, stir well.
- Add 3 cups of water (or broth) to the pot and also add the oil, stir well again.
- Close the instant pot with lid in sealing position. Press manual and pressure cook in high for 5 minutes of time. Once the cooking is done and instant pot beeps, press 'keep warm/cancel' button and wait for natural pressure release which will take another few more minutes. You may do a gradual controlled manual release of the pressure after 12 minutes of natural pressure release if needed.Once the pressure is all released, carefully open the lid.
- Stir the contents and if needed for gravy, add one more cup of extra water (or as preferred) and simmer for about a minute (using the saute function).
- Delicious mung bean curry or green moong dal curry with tomatoes & spices is ready to be served.If you wish, you can add couple of spoons of heavy cream or coconut milk to make the curry creamy and more flavorful!
- Serve the green moong dal curry or mung bean curry with a bowl of rice or serve with Indian breads like chapathi, poori, naan bread etc as you wish. You can also garnish the curry with chopped cilantro leaves or green chilies (as I used) or add an Indian style seasoning or tadka (tempering) with cumin seeds (or mustard seeds), dried broken red chilies, curry leaves etc which can be lightly fried in a tablespoon of oil in a separate pan and added to the prepared curry if you wish.