Green Moong Dal (Mung Bean Curry)

Ingredients

• 1 tablespoon neutral oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/8 teaspoon hing
• 10 curry leaves
• 1 medium yellow onion (diced )
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 plum tomatoes (diced )
• 1/2 teapsoon ground turmeric
• 2 teaspoons Kashmiri red chili powder (use less if using a spicier chili powder)
• 2 teaspoons ground coriander
• 2 teaspoons kosher salt
• 1/2 teaspoon garam masala
• 1 cup whole moong beans (mung beans) (rinsed and drained )
• 3 cups water
• 1 tablespoon jaggery (optional )
• 1/2 lemon (juiced)
• 1/4 cup cilantro (chopped )

Instructions

1. 1

   Set the Instant Pot to Saute Mode and heat oil for 2 to 3 minutes.

2. 2

   Add mustard seeds and once they start to splutter, add cumin seeds and hing. Add curry leaves, onions, ginger, and garlic paste and saute for two minutes.

3. 3

   Add tomatoes and cook for another minute, mixing well.

4. 4

   Add turmeric, red chili powder, coriander powder, salt, and garam masala.

5. 5

   Add moong beans, and water and mix well.

6. 6

   Close the Instant Pot lid with the pressure release valve to sealing and pressure cook for 15 minutes followed by 10 minute natural pressure release.

7. 7

   Add jaggery, and lemon juice and mix well.

8. 8

   Garnish with cilantro and serve hot with steamed Basmati Rice and pickled onions for a delicious gluten-free and vegan meal. You can also serve with roti or paratha and cucumber raita.