Instantpot Split Green Mung Bean Dal

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Instantpot Split Green Mung Bean Dal

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Instantpot Split Green Mung Bean Dal
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.