Go Back
+ servings
how to cook instant pot mung beans curry
Print

Instant Pot Mung Beans Curry (Video) - Green Moong Dal Curry

Instant pot mung beans are easy to cook and you can follow the recipe to make instant pot mung bean curry (with green mung beans) and also learn to cook green mung beans in instant pot for soups, stews etc. This tomato moong dal curry is made using whole green mung beans, tomatoes and spices. You can add a sliced onion too if you wish. To make the curry creamy, you can also add couple of spoons of heavy cream or coconut milk once the curry is made.
Course Side Dish, Soup
Cuisine Indian
Keyword green moong dal curry, green moong dal recipe, instant pot cherupayar curry, instant pot mung beans, instant pot mung beans curry, mung bean curry, tomato dal curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 220kcal

Equipment

  • instant pot 6 quart duo or lux

Ingredients

  • 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)

Spice Powders

  • 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)

Instructions

  • 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!
  • 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.

Video

Notes

If you are adding onions to the recipe, you do not need to add onion powder for flavor.
Also, instead of using garlic powder & ginger powder, you can use fresh garlic (about 2 small cloves crushed) and fresh garlic (a small piece grated or minced) if you wish.
To make the curry more spicy, you can add sliced green chilies or red chilies or add more red chili powder or ginger as you like.
Also, you can add red chili powder to make it more spicy & also more spices like cumin seeds powder (about 1/4 teaspoon) if you wish.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 816mg | Fiber: 10g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 4mg