Yellow Moong Bean Instant Pot

Extremely healthy and delicious, this vegan yellow split moong dal recipe is plant-based and makes for a great accompaniment at the dinner table or as a whole meal in itself.


  • Wash and soak the split yellow lentils overnight in water with ½ teaspoon salt.
  • When you are ready to begin cooking, preheat the electric instant pot by selecting the sauté option in the ‘Medium’ setting. When the inner pot is hot, add the oil and let it for a minute or two. Add cumin seeds to the heated oil.
  • Once the cumin seeds begin to sizzle add giber, garlic, onion, and green chilies to it. Cook for 3 to 4 minutes stirring occasionally. Continue with this until the onion is translucent.
  • Next add, Kashmiri chili powder, turmeric, salt, cumin, and coriander powder. Sauté the spice mixtures for about 10 to 15 seconds.
  • Add Roma tomatoes in the pot and stir cook for 3 minutes until the tomatoes are soft and it breaks down into a paste.
  • Add moong beans and 2 cups of water into the pot. Stir frequently and scrape off the bits that are stuck to the bottom. Then, turn off the sauté in the instant pot.
  • Lock the lid and change the manual setting to pressure cook. Adjust to high pressure and cook for 10 minutes covered.
  • After the cooking, wait for another 10 minutes for the natural pressure to release. Unlock and remove the lid.
  • Garnish with chopped cilantro and lime juice. Enjoy with rice or bread.