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.
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Servings 6
Ingredients
- 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
Instructions
- 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.