Green Moong Dal (Mung Bean Curry)

Method11 steps · about 4 hr 40 min

1. 1

   Step 1: Choose one cooking route. Rinse the 105 g dried mung. For an ordinary pot or Indian pressure cooker, soak 3–4 hours in separate water, discard and rinse. For Instant Pot, you may skip that soak: keep the beans immersed in fresh water only while preparing the masala, then drain. Discard all soak water.

   Ordinary-route mung soaking only · 240 minUses 105 g mung beans · ample rinse/soak water, discard

   
2. 2

   Step 2: Heat a pan or pot or pressure cooker with oil (1½–2 tbsp). Add mustard seeds (0.25 tsp) (optional) & cumin seeds (0.5 tsp).

   Uses 1½–2 tbsp oil · 0.5 tsp cumin seeds · 0.25 tsp mustard seeds

3. 3

   Step 3: When they begins to splutter, fry curry leaves (1 sprig) & green chilies for 1 minute.

   Uses 1 green chili · 1 sprig curry leaves OR 1 bay leaf · same cumin/optional mustard in the cooking oil

   
4. 4

   Step 4: Add onions (60 g) & saute until golden. Add the ginger (0.75 tsp) garlic (2–3 clove) & fry for a minute.

   Uses 60 g onion · 0.75 tsp ginger · 2–3 clove garlic · same chosen leaf and optional chili fried

   
5. 5

   Step 5: Next add tomatoes (125 g) & saute until they break down and turn mushy

   Uses 125 g tomatoes · same onion and ginger/garlic sautéed

   
6. 6

   Step 6: Stir in salt (0.75 tsp), turmeric (0.25 tsp), red chili powder, garam masala (0.5 tsp) & coriander powder (0.75 tsp). Saute for about 1 to 2 minutes.

   Uses ½–¾ tsp Kashmiri red chili powder · 0.5 tsp garam masala · 0.75 tsp coriander powder · 0.25 tsp turmeric · 0.75 tsp salt · same onion tomato base mushy

   
7. 7

   Step 7: Add the drained beans from step 1 to the aromatic masala. For an ordinary pot add initially 2½ cups cooking water and up to 3 cups according to the soaked beans. For Indian pressure or Instant Pot add 1½ cups. For Instant Pot scrape the base clean before sealing.

   Uses ONLY chosen route water: pressure/IP 1½ cups, ordinary pot initial 2½ cups of upto 3 cups · same base with measured spices and salt · same 105 g dry beans soaked 3–4 h OR brief IP immersion, not fresh stock

   
8. 8

   Step 8: Ordinary-pot route only: bring the assembled curry to a rolling boil, reduce the heat, cover and simmer until the beans are soft and tender. Add separately listed extra hot water only if needed. Skip step 9 and continue to step 10.

   Uses hot water (extra only as needed for cooking/consistency) · ONLY ordinary pot 2½–3 cup water ratio

   
9. 9

   Step 9: Pressure route only: skip step 8. For the Indian cooker, use medium heat for three whistles and let pressure release naturally before opening. For Instant Pot, use Sauté for steps 2–7, press Cancel, deglaze and seal. Pressure-cook on HIGH for 15 minutes with unsoaked beans or 12 minutes with beans soaked 3–4 hours. Let pressure release naturally for 10 minutes, then vent any remaining pressure according to cooker instructions. Open and confirm the beans are fully soft.

   Instant Pot pressure phase only · 15 minUses ONLY chosen pressure/IP 1½ cup water ratio

   
10. 10

    Step 10: Adjust the same cooked curry: if runny, mash some beans and cook further until thick; if too thick add only needed extra hot water. Taste and use extra salt if needed.

    Uses hot water (extra only as needed for cooking/consistency) · salt (extra only to taste cooked curry) · ONLY if ordinary pot 8 chosen and 9 omitted · ONLY if stove-pressure ORIP 9 chosen and 8 omitted

11. 11

    Step 11: Garnish the finished curry with coriander and lemon juice (to taste) to taste. Top with the optional teaspoon ghee (1 tsp), or omit it and use oil for a plant-based version. Serve with rice or chapati.

    Uses 2 tbsp coriander leaves · 1 tsp ghee · lemon juice (squeeze to taste at finish) · same curry consistency and seasoning adjusted