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    Home » All Recipes » Green Moong Dal (No onion & garlic)

    Green Moong Dal (No onion & garlic)

    By Khushboo Leave a Comment August 16, 2020 August 16, 2020

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    Jump to the recipe

    Make tasty whole green moong dal without onion and garlic in your Instant Pot pressure cooker in minutes.  It is also known as sabut moong dal, green gram dal, and moong bean. This mung bean curry is protein-rich and healthy enough to include in your diet every day. Eat is as a soup or pair it with some rotis and steamed rice. . Vegetarian and gluten-free.

    Green moong dal served with rice and papad

     

    Being a vegetarian, I can’t imagine my meals without lentil and beans. Pulses are rich in protein and form an important part of our vegetarian diet. I like to add lentils to our meals almost every day. Some days it is as simple as dal rice like this carrot dal and on other days it is in the form of a soup like this Quinoa lentil detox soup.

    Indian Mung bean curry in a white bowl

    I grew up in a Jain Marwari family eating this green moong dal every few days. Moong bean has always been a part of my diet since I was a baby. My mom fed me moong dal water when I was 6 months old. She made it for breakfast and we had it with khakhras. Sometimes she made it for lunch or dinner and served it with roti, rice, and a subzi. She used leftover dal if any to make delicious theplas.

    Green mung dal on a white plate over steamed rice

    Green moong dal recipe without onion and garlic

    The recipe that I am sharing today is moong dal without onion garlic or tomatoes. It is Jain mung bean suitable to eat every day, even on tithis like aatham, chaudas and fits in the Paryushan menu.

    This mung bean curry uses only pantry ingredients. If you are out of fresh veggies then make this curry with rice or rotis.

    Does it taste really good with minimum ingredients

    Yes, absolutely. This Jain recipe uses kokum, dry spices and amchoor to make a delicious dal even without onion, tomatoes, garlic, or even lemon.

    You can always use green chilies, curry leaves and freshly squeezed lemon to make it more flavorful.

    Easy handsfree method

    The easiest way to cook Green Moong Dal is to use a pressure cooker.

    I am using my electric pressure cooker Instant Pot to make it. Feel free to use the traditional one!

    Soaking or no soaking method

    • Green moong dal or mung bean does not require soaking as chickpea does.
    • It cooks quickly in a pressure cooker even without soaking.
    • If I plan to make rice with moong then I soak it for 3-4 hours.
    • This way I can cook the dal and rice together in an Instant pot using pot in pot method.
    • Soaking also reduces the cooking time of the mung bean.

    Moong bean subzi served with tadka on the top

    Step by Step making of Green moong dal

    Cooking green moong dal without soaking –

    Wash the dal 2-3 times under cold tap water and drain excess water.

    Warm ghee in the Instant Pot on saute mode

    Once hot, add everything called in the tempering section in the order written.

    Immediately add in ½  cup water.

    Let it cook for 10 seconds.

    At this point, you may remove 2-3 tablespoons tadka to add it later after cooking. (See Notes)

    Add in the moong bean dal and remaining water.

    Add in salt and sugar.

    Give it a stir.

    Cancel sautee mode and close the pot with the lid.

    Make sure the black knob is turned to the SEALING position.

    Press Manual, cook on HIGH PRESSURE for 13 minutes followed by natural pressure release.

    Once the silver pin drops down (takes approx. 15 minutes), open the lid carefully.

    Stir well and smash some moong to check if it’s done.

    Moong dal will thicken after cooling

    Steps in making green moong dal in an instant pot with rice

    Pre-soaked green moong dal

    If using pot in pot method to cook rice then do the following.

    Soak the moong dal 2-3 hours in warm water to match the cooking time with rice.

    Wash rice and fill in with fresh water. The ratio I follow is 1:1.5 (rice: water)

    No need to soak rice.

    Follow the steps above to cook moong dal until (give it a stir).

    Place a long leg trivet inside the pot.

    Top it with a rice bowl covered.

    Close the lid and follow the instructions mentioned in the soaking method above.

    Cook on manual HIGH PRESSURE for 4 minutes followed by natural pressure release.

    Spoonfull of mung beans cooked

    Useful tips to make delicious Moong Bean Curry

    Soaking mung bean for 3-4 hours will cut down the cooking time.

    Add some vegetable stock to eat this dal like a soup.

    Moong dal thickens after it’s cooled. So add more water to hydrate and adjust the consistency if needed.

    Storing cooked green moong dal

    You can make a big batch of moong bean curry and freeze in single-use portion size containers up to 3 months.

    Thaw it in the microwave or room temperature.

    Keeps well in the refrigerator for 3 days.

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    Pin this recipe for future reference

    Other recipes without onion and garlic

    Leftover Rice Vada

    Lentil Dosa without rice (Mixed Dal Dosa)

    Instant Pot Moth Bean

    Nourishing Lentil Recipes to try –

    Rajasthani Dal Dhokli

    Moring Dal

    Indian Vegetarian Mulligatawny Soup

    Green Moong Dal in Instant Pot Recipe

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.67 from 3 votes

    Green Moong Dal (Instant Pot Vegetarian Curry)

    Make tasty whole green moong dal without onion and garlic in your Instant Pot pressure cooker. No soaking required. It is protein-rich and healthy too.
    Course lunch/ dinner
    Cuisine Indian, Indian - rajasthani/ marwari
    Prep Time 2 minutes
    Cook Time 13 minutes
    Cooling time 15 minutes
    Total Time 30 minutes
    Adjustable Servings -4
    Calories 223kcal
    Author Khushboo

    Ingredients

    • 1 cup Whole Green Moong Dal
    • 3 cups water

    For Tempering

    • 1 tablespoon ghee
    • Pinch of hing
    • ½ teaspoon cumin seeds jeera
    • 3-4 curry leaves
    • 2 green chilies chopped (optional)
    • 2-3 dried kokum see notes
    • ¼ teaspoon turmeric
    • ½ teaspoon coriander powder
    • ½ teaspoon red chili powder adjust to your taste
    • ½ cup water

    Additional ingredients

    • Salt to taste
    • ½ teaspoon sugar optional
    • 2-3 cloves optional

    Add these tastemakers towards the end  –

    • Fistful of chopped cilantro
    • Fresh lemon juice

    Instructions

    Cooking green moong dal without soaking.

    • Wash the dal 2-3 times under cold tap water and drain excess water.
    • Warm ghee in the Instant Pot on sautee mode
    • Once hot, add everything called in the tempering section in the order written.
    • Immediately add in ½  cup water.
    • Let it cook for 10 seconds.
    • At this point, you may remove 2-3 tablespoons tadka to add it later after cooking. (See Notes)
    • Add in the moong bean dal and remaining water.
    • Add in salt and sugar.
    • Give it a stir.
    • Cancel saute mode and close the pot with the lid.
    • Make sure the black knob is turned to the SEALING position.
    • Press Manual, cook on HIGH PRESSURE for 13 minutes followed by natural pressure release.
    • Once the silver pin drops down (takes approx. 15 minutes), open the lid carefully.
    • Stir well and smash some moong to check if it’s done.
    • Moong dal will thicken after cooling.

    Pre-soaked green moong dal

    • If using pot in pot method to cook rice then do the following.
    • Soak the moong dal 2-3 hours in warm water to match the cooking time with rice.
    • Wash rice and fill in with fresh water. The ratio I follow is 1:1.5 (rice: water)
    • No need to soak rice.
    • Follow the steps above to cook moong dal until (give it a stir).
    • Place a long leg trivet inside the pot.
    • Top it with a rice bowl covered.
    • Close the lid and follow the instructions mentioned in the soaking method above.
    • Cook on manual HIGH PRESSURE for 4 minutes followed by natural pressure release.

    Notes

    You can reserve few tablespoons tadka/tempering to top it later on.
    I do that because my kids eat less spicy food. So I remove some tadka and add for us towards the end.
    I have used all optional marked ingredients. Use it if you have.

    Possible substitutes

    Kokum is used for a tangy flavor. Swap it with ½ teaspoon of amchoor powder.
    Or use freshly squeezed lemon juice towards the end.
    Adjust chilies and spices to your spice level.

    Make it Vegan!

    Simply swap ghee with coconut oil.

    Useful tips to make delicious Moong Bean Curry

    • Soaking mung bean for 3-4 hours will cut down the cooking time.
    • Add some vegetable stock to eat this dal like a soup.
    • Moong dal thickens after it's cooled. So add more water to hydrate and adjust the consistency if needed.

    Storing cooked green moong dal

    • You can make a big batch of moong bean curry and freeze in single-use portion size containers up to 3 months.
    • Thaw it in the microwave or room temperature.
    • Keeps well in the refrigerator for 3 days.

    Nutrition

    Calories: 223kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 645mg | Fiber: 9g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 4mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

    Finally!!

    Mung bean is so versatile and can be enjoyed in so many ways. I like it in my salad, soup, curry, dal, dosa, pattice and, theplas. How do you like to eat moong dal? Let me know in the comment section.

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    Filed Under: All Recipes Tagged With: dal, instant pot, moong, soupAugust 16, 2020

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