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    Whisk Affair » Recipes » Dal & Curries » Dal » Homestyle Green Moong Dal (Instant Pot & Stove Top)

    Published: Oct 18, 2022 | Last Updated On: Oct 19, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Homestyle Green Moong Dal (Instant Pot & Stove Top)

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    This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a spicy tadka. Make it in an instant pot or a traditional stovetop pressure cooker using my easy recipe (vegetarian, can be easily made gluten-free).

    Here are a few more dal recipes that you may like – Urdachi Dal, Restaurant Style Dal Maharani, Green Mango Dal, Malwa Dal, Shahi Dal, Dal Makhani, Lauki Chana Dal, Moong Dal, and Bengali Masoor Dal.

    Homestyle green moong dal served in a bowl.
    Jump to:
    • What is Green Moong Dal
    • About Homestyle Green Moong Dal (Chilka Mung Dal)
    • Health Benefits Of Green Moong Beans
    • Ingredients
    • How To Make Green Moong Dal
    • Tempering Variations
    • Frequently Asked Questions
    • Serving Suggestion
    • Storage Suggestion
    • You Might Also Like
    • Recipe Card

    What is Green Moong Dal

    Green Moong Dal, also known as green gram or mung bean, is a legume commonly used in Indian cuisine. It is small, round, and green in color and is typically sold split and hulled.

    It is often used to make dals, soups, curries, and salads.

    Green moong dal is a healthy food choice due to its high nutrient content and low glycemic index. It is also relatively easy to digest compared to other legumes and is often recommended for those with digestive issues.

    This lentil is readily available in all Indian grocery stores and major local grocery stores like trader joes, whole foods, Costco, etc. You can also order it online from Amazon.

    Moong dal can last several months if stored properly, but it’s best to use it reasonably to ensure freshness and quality.

    To store the moong dal for a longer time, transfer it to an airtight container with a tight-fitting lid. This will prevent moisture and air from getting in, which can cause the dal to spoil.

    Store the container of moong dal in a cool, dry place away from direct sunlight. A pantry or a kitchen cabinet works well.

    You can place a moisture absorber, such as silica gel packets or a handful of uncooked rice, at the bottom of the container to keep the moong dal dry.

    Before storing, check the dal for any signs of pests or insects. If you find any, discard the dal and clean the container thoroughly before storing it.

    About Homestyle Green Moong Dal (Chilka Mung Dal)

    Dal (lentil) is an integral part of Indian cuisine. Every Indian home makes a lentil dish for everyday meals.

    There are multiple ways in which dal can be made, and in today’s post, I am sharing my Homestyle Green Moong Dal Recipe (Chilka Mung Dal).

    This green mung dal is super easy to make, loaded with vegetarian protein, and comes together in under an hour with minimal effort.

    Serve it with sabzi, phulka, rice, and raita on the side for a simple everyday Indian-style meal.

    The dal can be cooked in a traditional pressure cooker or an instant pot. I am sharing both methods in the post below.

    This recipe is vegetarian and can be easily made gluten-free.

    I made it in my 6-quart instant pot (or 3-liter stovetop pressure cooker). You can use a bigger instant pot (or pressure cooker) to scale the recipe. The time of cooking will remain the same.

    Health Benefits Of Green Moong Beans

    1. Lowering cholesterol levels: Green Moong Beans’ fiber content can help lower cholesterol levels. This, in turn, can reduce the risk of heart disease.

    2. Regulating blood sugar levels: Green Moong Beans can help to regulate blood sugar levels. This is especially beneficial for people with diabetes.

    3. Improving digestion: The fiber in Green Moong Beans can also help to improve digestion and prevent constipation.

    4. Boosting energy levels: Green Moong Beans are a good source of plant-based protein. This makes them an excellent option for those looking for a natural energy boost.

    5. Supporting weight loss: Green Moong Beans are low in calories and high in fiber. This makes them an excellent food choice for those who are trying to lose weight.

    6. Enhancing skin health: The antioxidants present in Green Moong Beans can help to protect the skin from damage and promote healthy skin.

    7. Improving hair health: The nutrients in Green Moong Beans can also help improve hair health and prevent hair loss.

    8. Boosting brain function: The nutrients present in Green Moong Beans can also help to improve cognitive function and memory.

    Ingredients

    Green moong dal ingredients 1
    Green moong dal ingredients 2

    For The Dal

    You will need green moong dal (split moong beans), water, turmeric powder, salt, and freshly squeezed lime juice.

    For Tempering

    You will need ghee, garlic, asafetida (hing), cumin seeds, and Kashmiri red chili powder to temper the dal.

    To make the dal vegan, replace ghee with coconut oil, olive oil, avocado oil, or any other cooking oil you choose.

    Skip adding asafetida to make gluten-free dal.

    You can skip adding garlic to make a no-onion, no-garlic version.

    How To Make Green Moong Dal

    Soak The Dal

    Wash 1 cup of green moong dal with water 2-3 times.

    Soak the dal in 3-4 cups of water for 30 minutes. Soaking the dal makes it easier and faster to cook and digest.

    Soaked moong dal.

    Cook The Dal

    In A Traditional Stovetop Pressure Cooker

    Drain the water and add the soaked dal to a pressure cooker.

    Add 4 cups of water, ½ teaspoon turmeric powder, and 2 teaspoon salt, and stir it.

    Dal, salt and turmeric powder added to the cooker.
    Water added to the cooker.

    Close the lid of the pressure cooker and cook for 1 whistle on high heat.

    Lid of the cooker closed.

    Reduce the heat to low and cook for 10 minutes.

    Remove the cooker from the heat and let the pressure release naturally.

    Lid of the cooker opened.

    Open the lid and whisk the dal using a wire whisk.

    Whisked dal.

    Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.

    Add 1 tablespoon freshly squeezed lime juice and mix well.

    Adding lime juice to the dal.
    Ready green moong dal.

    In An Instant Pot

    Drain the water and add the soaked dal to an instant pot.

    Add 3 and ½ cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt, and mix well.

    Close the instant pot lid and set the valve to the sealing position.

    Press PRESSURE COOK and set the timer to 10 minutes at high pressure.

    The instant pot will take some time (approx 10 minutes) for the pressure to build and the timer to start.

    Once the timer goes off, let the pressure release naturally for 10 minutes.

    Release the remaining pressure manually and open the lid.

    Whisk the dal using a wire whisk.

    Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.

    Add 1 tablespoon freshly squeezed lime juice and mix well.

    Temper The Dal

    Heat 2 tablespoon ghee in a small pan over medium-high heat.

    Ghee added to a pan.

    Once the ghee is hot, add 2 teaspoon chopped garlic and fry until it turns light brown, stirring frequently.

    Garlic added to the pan.

    Add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Asafetida and cumin seeds added to the pan.

    Switch off the heat and add 1 teaspoon Kashmiri red chili powder, and mix using a spoon.

    Red chili powder added to the pan.

    Pour the tempering immediately over the dal and mix well.

    Tip – You can save some tempering to garnish the dal.

    Tempering poured over the dal.

    Serve hot.

    Ready homestyle green moong dal.

    Tempering Variations

    Hing Jeera Red Chilli Tadka – You can give the dal a tempering of only cumin seeds, dry red chilies, and asafetida (hing) in ghee.

    Sweet and Sour Tempering – Temper the dal with ghee, asafetida, dry red chilies, mustard seeds, fenugreek seeds (methi dana), cumin seeds, peanuts, tomatoes, curry leaves, and red chili powder. Add a little tamarind pulp and jaggery to the dal and mix well.

    Onion Green Chilli Tadka – Sometimes, I give my garlic tadka a break and add some finely chopped green chilies and thinly sliced onions to the tadka.

    You can also add finely chopped garlic and ginger to this tadka.

    Onion Tomato Tadka is one of my favorite tadka to add to the dal.

    Temper the dal with ghee, dry red chili, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.

    Masala Tadka – Add Indian spices like coriander powder, cumin powder, and red chilli powder along with the onion tomato tadka to make a masala version.

    Panch Phoran Tadka – Add a teaspoon of panch phoran to the tempering. Try my recipe to make homemade Panch Phoran.

    Frequently Asked Questions

    Are whole moong (sabut moong) and moong dal (split lentils) the same?

    No, whole moong (sabut moong) and moong dal (split lentils) are different. They are two different forms of the same legume, the green moong or mung bean.

    Whole moong beans, sabut moong, or whole green gram refers to entire, unbroken mung beans with intact green skin.

    On the other hand, moong dal is made by splitting the mung beans. When the skin is intact, it’s called green moong dala; when the skin is removed, it is called yellow moong dal.

    Can I make this recipe using whole mung beans instead of split ones?

    Yes, you can. Increase the cooking time by 8 minutes, as the whole beans will take longer to cook than the split ones. It is also a good idea to soak the beans for 3-4 hours for easy cooking.

    Can I make moong dal without soaking it?

    Although it is recommended to soak the lentils before cooking, you can cook them without soaking too. Just increase the cooking time by 5 minutes.

    Serving Suggestion

    Add a dollop of ghee on top and serve it with a dry sabzi like Besan Bhari Mirch, Aloo Bhindi, Kalonji Baingan, Cabbage Peas Shaak, and phulka or white rice. Jeera Rice, Ghee Rice, or any other mild pulao also goes well.

    I also like to serve a bowl of yogurt, raita, and papad on the side for a wholesome meal.

    Storage Suggestion

    Green Moong Dal will easily last 3-4 days in the refrigerator when stored in an air-tight container.

    Reheat it in a pan or microwave until nicely heated. Add some hot water to adjust the consistency if it has become thick after refrigeration.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).

    Homestyle Green Moong Dal Recipe (Chilka Mung Dal)

    This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Soaking Time: 30 minutes
    Total Time: 1 hour
    Servings: 6 people
    Calories: 169kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup green moong dal (chilka moong dal, split green mung beans)
    • 4 cups water
    • ½ teaspoon turmeric powder
    • 2 teaspoons salt
    • 1 tablespoon freshly squeezed lime juice

    For tempering –

    • 2 tablespoons ghee (use coconut oil for vegan)
    • 2 teaspoons chopped garlic
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • 1 teaspoon cumin seeds
    • 1 teaspoon Kashmiri red chili powder
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    Instructions

    Soak The Dal

    • Wash green moong dal with water 2-3 times.
    • Soak the dal in 3-4 cups of water for 30 minutes.

    Cook The Dal

      In A Traditional Pressure Cooker

      • Drain the water and add the soaked dal to a pressure cooker.
      • Add 4 cups of water, turmeric powder, and salt, and mix well.
      • Close the lid of the pressure cooker and cook for 1 whistle on high heat.
      • Reduce the heat to low and cook for 10 minutes.
      • Remove the cooker from the heat and let the pressure release naturally.
      • Open the lid and whisk the dal using a wire whisk.
      • Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
      • Add lime juice and mix well.

      In An Instant Pot

      • Drain the water and add the soaked dal to an instant pot.
      • Add 3 and ½ cups of water, turmeric powder, and salt, and mix well.
      • Close the lid of the instant pot and set the valve to the sealing position.
      • Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
      • Once the timer goes off, let the pressure release naturally for 10 minutes.
      • Release the remaining pressure manually and open the lid.
      • Whisk the dal using a wire whisk.
      • Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
      • Add lime juice and mix well.

      Temper The Dal

      • Heat ghee in a small pan over medium-high heat.
      • Once the ghee is hot, add garlic and fry until it turns light brown, stirring frequently.
      • Add asafetida and cumin seeds and let them crackle for 4-5 seconds.
      • Switch off the heat and add red chili powder, and mix using a spoon.
      • Pour the tempering immediately over the dal and mix well.
      • Tip – You can save some tempering to garnish the dal.
      • Serve hot.

      Video

      https://www.youtube.com/watch?v=ut9RPmD57UY

      Notes

      I made this recipe in my 6-quart instant pot (or 3-liter stovetop pressure cooker). You can scale the recipe with a bigger instant pot (or pressure cooker). The time of cooking will remain the same.
      Hing Jeera Red Chilli Tadka – You can give the dal a tempering of only cumin seeds, dry red chilies, and asafetida (hing) in ghee.
      Sweet and Sour Tempering – Temper the dal with ghee, asafetida, dry red chilies, mustard seeds, fenugreek seeds (methi dana), cumin seeds, peanuts, tomatoes, curry leaves, and red chili powder. Add a little tamarind pulp and jaggery to the dal and mix well.
      Onion Green Chilli Tadka – Sometimes, I give my garlic tadka a break and add some finely chopped green chilies and thinly sliced onions to the tadka.
      You can also add finely chopped garlic and ginger to this tadka.
      Onion Tomato Tadka is one of my favorite tadka to add to the dal.
      Temper the dal with ghee, dry red chili, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.
      Masala Tadka – Add Indian spices like coriander powder, cumin powder, and red chilli powder along with the onion tomato tadka to make a masala version.
      Panch Phoran Tadka – Add a teaspoon of panch phoran to the tempering. Try my recipe to make homemade Panch Phoran.

      Nutrition

      Calories: 169kcal | Carbohydrates: 22g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 799mg | Potassium: 24mg | Fiber: 4g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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      More Dal Recipes

      • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
        North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
      • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
        Urdachi Dal (Maharashtrian Style Urad Dal)
      • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
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      • Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish where lentils are cooked with green mangoes. Make it using my traditional recipe.
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