Green Moong Dal (Green Gram) Recipe – Easy Pressure Cooker Method
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Green Moong Dal (Green Gram) Recipe – Easy Pressure Cooker Method
23rd May, 2025 By : Gulnaz
Green moong dal, also known as green gram, is a wholesome and nutritious dish that's quite popular in Asian cooking. You might also hear it called whole moong dal or moong beans. It's not just cooked like a curry but also often used in salads, thanks to its health benefits and light, easy-to-digest nature.
Today, I’ll show you a super simple way to make this dal in a pressure cooker. This is a home-style recipe that’s light, satisfying, and perfect especially during the summer months. It’s often cooked with basic spices and onions, and while some people also add tomatoes, I’ve kept this version tomato-free. Of course, you’re free to include them if you like.
In many Indian households, this dal is considered a comfort food – the kind of meal that reminds you of home. Growing up, it was often the first dal we were given as kids, because it’s so gentle on the stomach.
Though you can cook green moong dal without soaking, I highly recommend soaking it overnight or at least for 8 hours. Soaking helps it cook faster and also makes it easier to digest – unsoaked whole dals sometimes take a bit longer to cook and can be heavier on the stomach.
Try my other recipe also:
How to Make Green Moong Dal (Green Gram) Recipe – Easy Pressure Cooker Method
1. Heat about 2 tablespoons of oil in a pressure cooker.
2. Once the oil is hot, add the sliced onions and sauté them until they turn golden brown.
3. Add ½ teaspoon of ginger-garlic paste and sauté for a few seconds to remove the raw smell.
4. Now drain the soaked green moong dal and add it to the cooker.
5. Add salt to taste, ¼ tsp turmeric, ½ tsp Kashmiri red chili powder, ¼ tsp regular red chili powder, and 1 tsp cumin powder. Mix everything well and cook for 2–3 minutes so the spices blend in nicely.
6. Add about half a cup of water and stir well. Close the pressure cooker lid and cook the dal for 4–5 whistles.
7. Let the pressure release naturally. Once cooled, open the lid and check if the dal is tender. Usually, it cooks well in 4–5 whistles, but if it’s still firm, you can cook it for a couple more whistles.
8. Once the dal is perfectly cooked, garnish with fresh chopped coriander leaves and green chilies for an extra kick.
Serve hot with roti, chapati, paratha, or even steamed rice. It’s comforting, full of flavor, and loaded with protein.
Extra Tips:
For a richer taste, you can add a little ghee on top while serving.
If using tomatoes, add them after the onions are browned and cook until soft before adding the spices.
For a spicier version, add a slit green chili while sautéing the onions.
Nutritional Benefits:
Green moong dal is a powerhouse of nutrients. It’s rich in protein, fiber, and antioxidants, making it great for digestion, weight loss, and maintaining blood sugar levels. Since it’s a plant-based protein, it’s an excellent choice for vegetarians and vegans. Its cooling nature also makes it ideal for summer meals.
You can customize this recipe in several ways. Some people love adding spinach or methi (fenugreek leaves) for a more earthy flavor and extra nutrition. You could also mix in a few tablespoons of coconut milk at the end for a creamy South Indian-style twist. If you're in a hurry, skip the sautéing and just pressure-cook everything together for a more simple, one-step dish.
This dal pairs beautifully with jeera rice or simple steamed basmati rice. It’s also perfect with hot phulkas, parathas, or even as a side with a dry sabzi. For a light dinner, serve it with a bowl of curd or a fresh salad on the side.
Storage and Reheating Tips:
You can store leftover dal in an airtight container in the fridge for up to 3 days. Reheat it in a pan with a splash of water to loosen it up. It tastes even better the next day as the flavors deepen over time.
This dal is not just easy to make, it’s also super budget-friendly, filling, and great for meal prep. Enjoy!
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