Instant Pot Method - Green Moong Daal

Ingredients

• 1 cup green moong daal (mung bean), rinsed
• 1 tbsp avocado oil, ghee (for oil-free, substitute with 3 tablespoons water)
• 1 tsp cumin seeds
• ½ green Serrano pepper (optional), diced
• 1 medium yellow (or purple) onion diced
• ½ tbsp fresh ginger grated or crushed into paste
• ½ tbsp garlic minced or crushed into paste
• 1 medium tomato, chopped
• 3 cups water
• 2 tbsp lemon juice
• cilantro to garnish
• *Spices
• 1 tsp ground turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder (Optional)
• ½ tsp garam masala
• 1 tsp salt
• black pepper

Directions

1. Turn on the Instant pot and select SAUTE mode. Add the oil (or water), and cumin seeds. Sauté for 20-30 seconds, until the cumin seeds begin to sputter.
2. Add the Serrano pepper, onions, ginger and garlic. Sauté until the onions become translucent, about 3-4 minutes. If needed add a few tbsp of water to keep it from sticking to the pot.
3. Add the chopped tomato and all the spices, give it a stir.
4. Add the washed green moong bean and water, stir it again to combine all the ingredients.
5. Cancel the SAUTE mode and place the sealed lid onto the Instant Pot. Close the vent so that it is in the sealing position.
6. Select Pressure Cook mode and set the time to 18 minutes and set aside. Allow the pressure to release naturally.
7. Once cooking is finished, remove the lid and stir in the lemon juice and fresh cilantro. Taste and adjust spices as needed. Serve with roti, rice, quinoa, or enjoy as a soup.

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