Green Moong Dal
A protein-rich mung bean curry simmered in onion and tomato gravy. Serve as a lentil soup alongside rice.
Ingredients
Method
Completed steps 0
Select sauté mode and heat ghee. Toast cumin seeds and green chili for 30 seconds.
Add onion, ginger, and garlic; sauté 3 minutes.
Stir in tomato and all spices.
Add lentils and water; stir well. Cancel sauté and seal the lid.
Pressure cook on high for 15 minutes. Allow pressure to release naturally.
Open lid, stir in lime juice and cilantro.
Heat ghee in the pressure cooker over medium-high heat. Toast cumin seeds and green chili for 30 seconds.
Add onion, ginger, and garlic; sauté 3 minutes.
Stir in tomato and all spices.
Add lentils and water; stir well. Cover and increase heat to high.
When two whistles sound, reduce heat to medium and cook 8 minutes more. Allow pressure to release naturally.
Open lid, stir in lime juice and cilantro.
Notes
Rinse lentils thoroughly before cooking to remove debris.
For creamier texture, mash some lentils after cooking or blend partially.
Keeps refrigerated up to 4 days; reheat with extra water if needed.
Calories: 245 kcal · Carbs: 40 g · Protein: 13 g · Fat: 5 g · Sodium: 644 mg · Fiber: 10 g · Sugar: 7 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.