Green Moong Dal (Mung Bean Curry)

Ingredients

• Lentil sprouts

  raw

  1 cup or 77g

• Sesame oil

  1 tbsp or 14g

• Cumin seed

  1 tsp, ground or 3g

• Red chili pepper

  raw

  100g

• Ground ginger

  ½ tbsp or 3g

• Garlic

  raw

  ½ tbsp or 4g

• Onion

  canned

  1 cup, chopped or diced or 224g

• Orange tomatoes

  raw

  1 cup, chopped or 158g

• Water

  3 cup or 710g

• Lime juice

  1 tbsp or 15g

• Cilantro

  Raw - Whole Foods Market

  100g

• Turmeric

  ground

  ¼ tsp or 0.6g

• Cilantro

  dried

  1 tsp or 0.6g

• Chili powder

  ½ tsp or 1g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Salt

  table

  1 tsp or 6g

Directions

1. Instant Pot Method
2. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili and saute for 30 seconds.
3. Add onions, ginger and garlic. Saute for 3 minutes.
4. Add chopped tomato, spices and stir.
5. Add lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.
6. Press MANUAL or Pressure Cook mode for 15 minutes. When the instant pot beeps, let the pressure release naturally (NPR).
7. Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.
8. Stovetop Pressure Cooker Method
9. Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili and saute for 30 seconds.
10. Add onions, ginger and garlic. Saute for 3 minute.
11. Add chopped tomato, spices and stir.
12. Add lentils and water. Stir well.
13. Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 8 minutes. Let the pressure release naturally.
14. Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served.
15. (source: https://pipingpotcurry.com/green-moong-dal-pressure-cooker/)