This is a straightforward mung bean curry made in the Instant Pot using a simple combination of spices, coconut milk, and tomatoes. Once the base is built, it cooks with minimal attention and produces a consistent, filling result. It’s easy to scale and works well for batch cooking.
Why this recipe works
- Reliable Instant Pot method
- Balanced spice base without complexity
- Good texture from whole mung beans
- Works well for batch cooking
Instant Pot Mung Bean Curry (Green Moong Bean Dal)
A simple mung bean curry made in the Instant Pot with spices, tomatoes, and coconut milk.
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
- 9 cloves garlic (≈3 tbsp, crushed)
- 2 tbsp fresh ginger (minced)
- 1 medium red chilli or jalapeño (chopped)
- 2 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp salt
- 400 g chopped tomatoes (1 can)
- 400 g mung beans (rinsed, checked for debris)
- 1200 ml water
- 400 ml light coconut milk (1 can)
- Juice of 1–2 limes
- ½ bunch fresh coriander (chopped)
- Set Instant Pot to sauté mode.
- Add cumin and mustard seeds and toast for ~30 seconds.
- Add garlic, ginger, and chilli. Cook for another 30 seconds.
- Stir in tomatoes and ground spices.
- Simmer for about 5 minutes, stirring and scraping the base.
- Turn off sauté. Add water and stir the base clean.
- Add mung beans and mix well.
- Seal lid and cook on High Pressure for 10 minutes.
- Allow natural pressure release (~20 minutes).
- Open lid and stir in coconut milk, coriander, and lime juice.
- Simmer briefly if needed, then taste and adjust seasoning.
Variations & substitutions
- Substitute black mustard seeds with brown or yellow mustard seeds
- Add spinach when adding coconut milk
- Adjust chilli depending on heat preference
Storage & leftovers
Keeps for 3–4 days in the fridge and freezes well. The curry thickens as it sits, just add water when reheating.