Whole Green Moong Dal/Green Lentils Curry/Hesarukalu Palya is a simple high protein, delicious curry recipe made with green lentils in an Instant Pot or a Stovetop Pressure Cooker that can be served along with roti's, chapatis, or even rice.
This is a North Karnataka style recipe for green moong dal, also known as Hesarukalu Palya (Hesarukalu means moong bean and palya means subji/curry). Whole Green Moong Dal can be prepared dry or as a gravy dish.
Moong bean being protein-rich, this Hesarukalu Palya is one of the perfect dishes to add more protein to your vegetarian diets.
I have made this recipe by soaking moong beans overnight but If you don't have time to soak lentils, You can still make this dish by setting the timer to 15 minutes on the INSTANT POT with (Quick Pressure Release) and for ¾ cup of dry green lentils add 3 cups of water.
Have this as a green moong dal soup with a piece of bread or baguette. You can also add veggies like carrot, broccoli, squash along with lentils before you pressure cook, and instead of water use vegetable stock or broth.
Stir spinach or kale at the end to make this a healthy vegetable lentil soup.
If you are looking for more Lentil (dal) recipes check Dal tadka, Spinach Dal / Palak Dal, Panchmel dal from my blog.
If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
How to Make Whole Green Moong Dal in Instant Pot
Firstly, wash and soak moong dal overnight (or about 6-7 hours).
Press Saute on Instant Pot. Add oil and once it's hot add cumin seeds. Let them crackle.
Add ginger-garlic paste, saute till the ginger-garlic turns golden brown.
Next add onions, green chili and allow to saute for 2-3 minutes until translucent - stir regularly.
Then add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and cook for 1-2 minutes, till tomato turns soft.
Now add soaked moong dal, water, and salt give a stir.
Close the lid on the pot. Set the pot to manual (High Pressure) and set the timer to 3 minutes (for firmer moong beans) or 5 minutes(for softer, broken up moong beans).
Once the pot beeps, manually do a quick pressure release (QR).
Lastly, remove the lid away from you, add cilantro and lemon juice. Also, adjust the consistency of the dal at this point.
Serve Instant Pot whole green moong da hot with any flatbread, steamed rice, roti, quinoa, or eat as a soup.
Stovetop Pressure Cooker Method
Follow the same steps as above. Just cook the green lentils on a stovetop pressure cooker for 2 whistles on high heat, then set the heat to medium-low and cook for another 5-8 minutes. Pressure cooker green moong dal is ready.
Tips & Variations
- If you don't have time to soak lentils. You can still make this dish by setting the timer to 15 minutes on the INSTANT POT with (Quick Pressure Release) and for ¾ cup of dry green lentils add 3 cups of water.
- If you don't have garam masala, add half a teaspoon each of cumin powder and coriander powder.
- If your green moong dal is watery, you can turn on the saute and cook for another 2-3 minutes in the end.
- No onion/no garlic variation: You can take out the onion and can replace garlic with a pinch of asafetida/hing.
More Curry Recipes
- Lauki(Bottle gourd) Sabji
- Black Eye Pea Curry(Lobia curry)
- Zucchini Besan Sabzi
- Potato Peas Curry
- Mushroom Masala
Whole Green Moong Dal
Ingredients
- Measuring cup used 1 cup = 250 ml
- ¾ cup dry Green gram/dry whole green mung lentil/moong dal
- 1 teaspoon cumin seeds
- 1 large onion chopped
- 2 medium tomato chopped
- 1 tablespoon ginger-garlic paste
- 3 green chillies split in half
- 1 teaspoon salt adjust to taste
- 2-2.5 cups water
- 2 tablespoon coconut oil
- cilantro/coriander leaves for garnish
- juice of ½ lemon
Spices
- ¼ teaspoon turmeric powder
- ½ teaspoon cayenne or red chili powder (adjust to your preference)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala/curry powder
Instructions
Instant Pot Method:
- Wash and soak moong dal overnight(6-7 hours)
- Press SAUTE mode on Instant Pot. Add oil and once it's hot add cumin seeds. Let them crackle.
- Add ginger-garlic paste, saute till the ginger-garlic turns golden brown.
- Add onions, green chili and allow to saute for 2-3 minutes until translucent -stir regularly
- Then add tomatoes and cook for 1-2 minutes, till tomato turns soft.
- Add turmeric powder, red chili powder, coriander powder, garam masala and cook mixture for another 1 minute(avoid burning of spices)
- Now add soaked moong dal, water and salt give a stir. Close the lid on the pot and turn pressure valve from to SEALING position.
- Set the pot to manual (High Pressure) and set timer to 3 minutes (for firmer moong beans) or 5 minutes(for softer, broken up moong beans).
- Once the pot beeps, manually do a quick pressure release(QR) .
- Remove lid away from you, add cilantro and lemon juice. Also adjust consistency of the dal at this point.
- Whole green moong dal is ready and serve hot with any flatbread, boiled rice, roti, quinoa or eat as a soup
Stovetop Pressure Cooker:
- Follow the same steps as above. Just cook the green lentils on stovetop pressure cooker for 2 whistles on high heat, then set the heat to medium-low and cook for another 5-8 minutes.
Stovetop Pot/Pan Method:
- Use a thick bottomed deep pot or pan. Follow the same steps as above. Add the soaked green moong dal, 3-3.5 cups of water. Cover the pan with a lid and cook the green lentils on medium high flame till done(appx takes 15-20 minutes).
Notes
- If you don't have time to soak lentils, You can still make this dish by setting timer to 15 minutes on the INSTANT POT with (Quick Pressure Release) and for ¾ cup of dry green lentils add 3 cups of water.
- If you don't have garam masala, Add half teaspoon each of cumin powder and add half teaspoon of coriander powder.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- No onion/no garlic variation: You can take out the onion and can replace garlic with a pinch of asafetida/hing.
Nutrition
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babloo says
seems a perfect dish, healthy and tasty. cheers!
bhavana says
Thank you ! Hope you tried this recipe.
Kathy says
When you say “3 split green chilies,” what kind of chilies do you mean? What size? Could I use jalapeños, or were you thinking of something hotter?
bhavana says
I have used 3 thai chillies here for the recipe.But you can add jalapenos according to your spice intake level.
Christine Dycio says
QUESTION:
Do you use the water that you soaked the lentils in for the water used in the recipe? I am increasing the recipe to 4 servings. In the original amount recipe (3 servings) it looks like you use 1/4 water to every 1/4 cup of lentils. Is that a good ratio? Thanks
bhavana says
Hi Christine ,in the recipe i have used 3/4 cup of dried mung beans and soaked for atleast 4-5 hours (fyi I dint used soaked water)..and added 2.5 cups of water while pressure cooking.
For 4 servings use 1 cup dry moong beans and 3 cups of water.Even if you add extra water no worries,you can press saute after pressure cooking and dry up a bit to get your consistency.Let me know if you have more questions.
Another Method:
If you dont have time to soak lentils,You can still make this dish by setting timer to 15 minutes on the INSTANTPOT with (Quick Pressure Release) and for 3/4 cup of dry green lentils add 3 cups of water.
Anonymous says
Tried it came perfect!
bhavana says
thankyou!