Easy Instant Pot® Green Moong Dal recipe

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Ingredients

1 tablespoon olive oil
1 onion, diced
½ tablespoon minced garlic
½ tablespoon ground ginger
1 teaspoon cumin
1 cup moong dal (split husked mung beans)
3 cups water
1 teaspoon coriander
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon cayenne pepper
1 pinch ground turmeric
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Nutrition Info

206.7 calories
carbohydrate: 32.5 g
cholesterol: : -
fat: 4.9 g
fiber: 8.4 g
protein: 10.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 596.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil, add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.

Recipe Yield

4 servings

Recipe Note

This delicious and traditional vegan lentil curry soup is hearty, high in protein, and very simple to make in your Instant Pot®.

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