Mung Bean Dahl
By :Amanda Rae
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Votes: 9
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Curry Powder
Prep Time 2 minutes
Cook Time 25 minutes
Servings
2-4 servings
Ingredients
  • 1/2 cup mung beans dry
  • 2 cups vegetable stock
  • 2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Curry Powder
Prep Time 2 minutes
Cook Time 25 minutes
Servings
2-4 servings
Ingredients
  • 1/2 cup mung beans dry
  • 2 cups vegetable stock
  • 2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
Votes: 9
Rating: 4.33
Rate this recipe!
Instructions
  1. Add mung beans, stock, curry powder, salt, onion, and garlic to the Instant Pot inner pot.
  2. Secure lid in place, turn the valve to sealing. Press Manual and adjust the time to the required time to cook mungbeans (about 25 minutes in the Instant Pot typically).
  3. When time is up, allow for natural pressure release for 10 minutes. Quick release the remaining pressure after 10 minutes.
  4. With a fork, smash about 1/4 to 1/3 of the beans and stir to thicken the sauce.
  5. Stir in spinach and allow to cook in the residual heat. Enjoy!
16 replies
  1. 50s.momshell
    50s.momshell says:

    I made this because I am always looking for mung bean recipes… I ended up a tsp. short of curry, and subbed kale for spinach. So easy and very nutrient dense!

  2. rihamy2nd
    rihamy2nd says:

    It was super easy and very delicious. Ingredient list needs to be edited to include the spinach that goes in at the end. It is one cup of fresh spinach, by the way.

  3. Milst733
    Milst733 says:

    Very delicious recipe. It’s become a go to for me. I put in about 50% more curry as I prefer a bit more spice

  4. Kim
    Kim says:

    only cooked mung bean 12 minutes and they were very mushy – next time decreasing them to 8 🙂 in pressure cooking

  5. Jeannejac
    Jeannejac says:

    Easy and delish. Cooked x 14 min on high. Pressure. Used half the salt. Would use less next time. Didn’t measure the spinach. 2 bih handfuls baby spinach. Maybe 1 1/2 c+. Serve over brown rice. Yummy

  6. Melissa
    Melissa says:

    I doubled this recipe except for the curry powder and cooked it for 10 minutes high pressure, NPR, serving it over brown rice. Will make again!

  7. ccdragonfly
    ccdragonfly says:

    Even my boyfriend loved it! First time using mung beans. They ended up a bit mushy, but it was delicious. Didn’t have fresh spinach so threw in frozen kale and spinach mix. Delish.

  8. ccdragonfly
    ccdragonfly says:

    Easy to make and delicious… Even my boyfriend loved it! I easily doubled the recipe. There were no leftovers! First time using Mung beans- they came out a tad mushier than expected for some reason, but were delish! Maybe will try a bit less time next time.

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