Need a simple dal that feels hearty and practical for a busy day? This whole moong dal recipe, also called green mung bean curry, is one of those easy home-style dishes that works well for both lunch and dinner.
It uses everyday spices, cooks nicely in the Instant Pot or Stovetop pressure cooker, and gives you a filling curry that pairs well with rice or chapati.
Quick Recipe Info
- Soaked whole moong dal cooks in 10 minutes in the Instant Pot or about 4 to 5 whistles in a stovetop pressure cooker.
- Unsoaked whole moong dal takes 15 minutes in the Instant Pot or about 6 to 7 whistles in a stovetop pressure cooker.
- This recipe gives you a simple, home-style dal with very little hands-on work.
- Serve it with basmati rice or chapati for an easy everyday meal.
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Why I use a Pressure Cooker for Whole Moong Dal
Whole moong dal takes longer to cook than split dals because the outer skin is still intact. That is why I like making it in the Pressure cooker. It cooks the beans evenly and gives me a soft, well-cooked dal without having to stand near the stove for a long time.
I also like that this recipe comes together in one pot. It is a practical method for busy weekdays, especially when I want a simple dal that does not need much attention.
Adding bottle gourd makes this dal even more useful for everyday cooking. It softens into the gravy as the dal cooks and adds extra body without much extra work. I often use it when I want the curry to feel a little more complete as a meal.
If you are new to the Instant Pot, check out my Instant Pot dals guide, where I shared tips and tricks to make flavorful dal using an Instant Pot, and browse other dal recipes.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Set the Instant Pot to sauté mode or heat a stovetop pressure cooker. Add oil and once it is hot, add cumin seeds and let them sizzle for 30 seconds.
Step 2: Add chopped onion, ginger, and garlic. Sauté for 3 to 4 minutes until the onion softens.
Step 3: Add chopped tomatoes. Cook for 2 to 3 minutes until soft.
Step 4: Add chopped bottle gourd, turmeric, red chili powder, coriander powder, and salt. Mix well.
Step 5: Add the rinsed whole moong dal. Stir to combine with the masala.
Step 6: Add 3 cups of water. Deglaze the pot well. Close the lid and set the valve to sealing.
For Instant Pot: Pressure cook on high for 10 minutes for soaked mung beans or 15 minutes for unsoaked mung beans.
For Stovetop: Cook for 4 to 5 whistles for soaked whole moong dal or 6 to 7 whistles for unsoaked dal.
Step 7: Let the pressure release naturally for 10 minutes. Then do a quick release. Open the lid. Stir in kasuri methi, garam masala, and fresh cilantro.
Step 8: Adjust salt and consistency. Add hot water if needed.
Step 9: Serve hot with a side of rice or roti.
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Serving Tips
This whole moong dal works well for both lunch and dinner. Here are a few easy ways to serve it.
- With rice: Serve it with rice. While I make this curry in the Instant Pot, I cook basmati rice in the rice cooker, or I use my stovetop basmati rice recipe. The dal is thick enough to spoon nicely over plain rice.
- With chapati: This dal also works well with chapati because it has enough body to scoop. Or serve with pumpkin paratha, zucchini paratha, or spinach paratha for a colorful meal.
- With a salad: A kachumber salad or 10-minute onion tomato salad rounds out the meal nicely.
- With raita: A simple spinach raita or plain cucumber raita pairs well here if you want a cooling side.
- Leftovers: The dal thickens as it sits. Add a splash of water when reheating. It keeps well in the fridge for 3 to 4 days and freezes well, too.
If you enjoy this kind of one-pot bean recipe, the Instant Pot Beans and Legumes guide has many more ideas.
Recipe
Whole Moong Dal Recipe (Green Mung Bean Curry)
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Ingredients
- 1 cup whole moong dal green mung beans
- 3 cups water
- 1 cup tomatoes chopped
- ½ cup onion chopped
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 cup bottle gourd chopped, optional
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ½ teaspoon kasuri methi dried fenugreek leaves, optional
- 1 teaspoon oil
- 1½ teaspoon salt adjust to taste
- ¼ cup cilantro for garnish
Instructions
- Sauté the cumin seeds: Set the Instant Pot to sauté mode or heat a stovetop pressure cooker. Add oil and let it heat for a minute. Add cumin seeds and let them sizzle for about 30 seconds.½ teaspoon cumin seeds, 1 teaspoon oil
- Add aromatics: Add the chopped onion, minced ginger, and minced garlic. Sauté for 3 to 4 minutes until the onion softens and turns slightly golden.½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
- Add tomatoes: Add the chopped tomatoes. Mix and cook for 2 to 3 minutes until the tomatoes soften slightly and start releasing their juices. You can use tomato puree or canned tomatoes as well.1 cup tomatoes
- Add vegetables and spices: Add the chopped bottle gourd, if using. Then add turmeric, red chili powder, coriander powder, and salt. Mix everything together.1 cup bottle gourd, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, 1½ teaspoon salt
- Add dal: Add the rinsed whole moong dal and stir so the beans mix with the masala.1 cup whole moong dal
- Add water and pressure cook: Add 3 cups of water. Deglaze the pot well so nothing sticks to the bottom. Close the lid and set the valve to sealing.3 cups water
- For Instant Pot: Pressure cook on high for 10 minutes for soaked mung beans or 15 minutes for unsoaked mung beans.
- For Stovetop: Cook for 4 to 5 whistles for soaked whole moong dal or 6 to 7 whistles for unsoaked dal.
- Add kasuri methi and cilantro: Open the lid. The dal should be soft and the gravy should look medium-thick. Add kasuri methi, garam masala, and fresh cilantro. Stir and check the salt. If the dal looks too thick, add a little hot water and mix. You can even add coconut milk to make the curry rich and creamy.¼ teaspoon garam masala powder, ½ teaspoon kasuri methi, ¼ cup cilantro
- Finish and serve: Once mixed, the dal is ready to serve hot.
Notes
Tested Tips from My Kitchen
- Soaking tip: Soaking the whole moong dal for 4 to 8 hours shortens the cook time to 10 minutes. If needed, skip soaking and cook for 15 minutes instead. Both methods work well.
- Deglazing matters: After adding water, scrape the bottom of the pot well to help avoid the burn notice.
- Kasuri methi: Add kasuri methi after pressure cooking, not before. This keeps the flavor fresher in the finished dal.
- Consistency: The dal thickens as it cools. If it gets too thick, stir in a little hot water when reheating.
- Vegetable swap: Bottle gourd works well because it softens fully and blends into the gravy. Other veggies like potatoes, carrots, beets, green beans, pumpkin, and squash also go well. You can skip veggies as well.
- Spice level: Reduce the red chili powder to ¼ teaspoon for a milder version.
- Freezer-friendly: This dal freezes well. Cool it completely before storing in airtight containers. Freeze for up to 3 months.
- Sprout variation: You can use mung bean sprouts as well to make this dal. If you enjoy mung beans in other forms, try Instant Pot steamed sprouts or mung bean salad as a quick weekday side.
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Nutrition
If you try this whole moong dal recipe, I would love to hear how you served it in your kitchen. Did you pair it with rice, chapati, or a simple salad? You can also tell me in the comments which recipe you want to try next from ENF.
If you enjoy simple dal and bean-based meals, you may also like my Instant Pot masoor dal, Instant Pot moong dal, and Instant Pot toor dal.
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