Looking for a quick lentil curry on a cold evening? Well, look no further. This is not your average dal! It’s a one-pot-meal and taste amazing!
If you don’t own an Instant Pot (IP), I highly recommend getting one. You’ll be surprised with its functionality!
I have been getting a lot of requests lately for recipes that don’t take up a lot of time. However, if you’re like me and you hover around your IP while its cooking, you can’t be helped! Lol. Everyone wants home cooked food, but doesn’t want to spend hours in the kitchen. Being a parent, I can understand how quickly your evenings/weekends can fly by, especially with all the extra-curricular activities, etc. So don’t worry, I got you.
NOTE: To make this IP dish, and many others in the future, you will require a clear IP lid – available here.
Mung beans are one of the best protein packed lentils. My top 3 favourite ways to make mung beans are: Gujarati Vardu (sprouted mung beans in a light curry sauce), Sprouted Mung Bean Salad and this recipe (of course).
This dal is filled with an abundance of flavours! Be sure not to skip any ingredients below, because each one of them plays a crucial role in the outcome and authenticity of this dish. Make it tomorrow as your Monday Mung and don’t forget to tag @aweebitofgarlic!
• 1 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 bay leaves
• 1 clove
• 1 dry red chili
• 1 inch cinnamon stick
• A pinch of asafoetida powder (Hing)
• 1 green chili, finely chopped (or a wee bit more, depending on your spice level)
• 1 tsp turmeric
• 12-15 curry leaves
• ½ medium onion, finely chopped
• 1 tsp pureed ginger
• 1 tsp pureed garlic (a wee bit more won’t hurt)
• 1 large tomato, finely chopped
• 1 tbsp cumin-coriander powder
• 1 tsp red kashmiri chili powder
• 1.5 tsp MDH Kitchen King Masala (or any other brand)
• 1 cup of washed, uncooked dry mung beans
• 1-2 tsp salt (or to taste)
• ½ tsp lemon juice
• 3 cups water
1. Turn your Instant Pot on Saute mode (adjust to More heat). Once it reads hot, add in oil.
2. Add in mustard seeds, cumin seeds, bay leaves, clove, dry red chili, cinnamon stick, asafoetida powder, green chilies and turmeric. Saute until you hear the seeds crackle (less than a minute).
3. Add in curry leaves.
4. Add onions, ginger and garlic and cook until translucent.
5. Add tomatoes, cumin-coriander powder, red kashmiri powder, kitchen king masala and salt. Mix well and cover with a lid for about 1-2 minutes.
6. Add in mung beans and water.
7. Turn off Saute mode.
8. Turn on Manual mode on High Pressure Cook. Set time to 20 minutes.
9. Quick release. I always cover the valve with a dry cloth.
10. Add lemon juice and mix well. Taste for salt. If you like it soupier, add in some more water.
11. Serve with rice/roti. Voila!