Instantpot Green Mung Dal

Green mung dal is my go to comfort food, especially when I am sick or too tired to cook anything elaborate. Growing up in India, my family made this dal at least once or twice a week. This is a simple recipe, although I am not going to deny that even the most simple Indian dish may have a long list of spices in it.

A couple of these may only be found at an Indian store or online. Skip the curry leaves and replace kokum with an extra tablespoon of lemon juice, if you don’t have these ingredients on hand.

Instant pot makes this recipe even more easy to make. Enjoy it like a hot cup of soup or serve it with rice or quinoa.

Instantpot Split Green Mung Bean Dal

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Green mung dal is my comfort food, especially when I am sick or too tired to cook. Instant pot makes this recipe even simpler to make. Enjoy it like a hot cup of soup or serve it with rice or quinoa.

Ingredients

• 2 cups split green mung beans (triple rinsed and drained)
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asefetida
• 6-8 leaves fresh curry leaves (crushed, to release its essence)
• 1 teaspoon Serrano peppers (finely chopped)
• 1 teaspoon fresh ginger (grated)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cayenne pepper
• 4 kokum
• Sea salt
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro (finely chopped)

Directions

1.	In the insert of the Instantpot, combine the lentils, 8 cups water, curry leaves, pepper, ginger, coriander powder, cumin powder, fenugreek, and cayenne powder.
2.	In a small pan, heat the mustard seeds on medium low heat. When they start to pop, add the cumin seeds & asafetida. Roast for 30 seconds and add to the lentils.
3.	Close the lid of the pot and set to beans/Chili setting for 25 minutes. Let the pressure release naturally, about 22 minutes.
4.	Remove lid and add the kokum and set to saute at low for 5 minutes. Add salt, lemon juice and cilantro. Taste and adjust seasoning. Serve warm with steamed grains, bread or by itself.