Mung Bean Curry (No Onion No Garlic)-Instant Pot & Stovetop

This Mung Bean Curry is a simple and easy recipe, without onion and garlic, and light on the stomach! But it is delicious, nutritious, healthy, flavorful, and packed with protein.

This Mung Bean Curry is my mom’s recipe and one of my favorite recipes. Mostly I love to have it for breakfast or brunch. It makes a healthy meal and keeps us full for longer. I have included this recipe in both ways to make it in an Instant Pot and a stovetop.

Jump to:

• About Mung Bean Curry
• Why You Will Love This Mung Bean Curry
• Step-by-Step Directions
• Stovetop Pressure Cooker Method
• Helpful Tips
• More Healthy Lentils and Bean Curries
• Recipe Card

About Mung Bean Curry

Mung beans are one of the best plant-based sources of protein. So it is a staple ingredient in my pantry, or I would rather say in most Indian households. 

Whole green moong is very versatile, and we can use them in a variety of ways. We can mix green moong dal with other lentils to make Dal, like this Rajasthani Panchmel Dal. They are also good for salads, like this Sprouted Moong and Fruit Salad, and very popular as sprouted Mung beans.

Or we can make this simple and delicious Whole Green Moong Dal using only Mung beans. This recipe is my mom’s recipe, and I have loved it ever since. I love to have it at breakfast, and whenever I go to India, my mom knows exactly what I will eat for my first breakfast. 

This mung bean curry suits vegan, gluten-free, Jain, and No Onion, No Garlic diets.

In my mom’s house and almost every Jain family’s house, Mung beans are popular and made mostly the same way. Especially after the fasting day, this is the preferred food for the next day for breakfast.

On certain days of the month and during Paryushan, Jains do not eat any leafy vegetables. So during those days, they leave out the coriander while making Mung beans or, in fact, any of the meals.  

So this Jain Mung Bean Curry recipe is straightforward. I do not use tomatoes in this recipe. This dish is all about whole green Moong, boiled and seasoned with salt, some regular spices, lime juice, and garnished with coriander leaves. 

Why You Will Love This Mung Bean Curry

• The recipe includes the Instant Pot and stovetop instructions.
• Mung Bean Curry is healthy, filling, wholesome, and nutritious.
• The recipe is the simplest and the easiest.
• Green Moong Dal is protein-packed and flavorful.
• It is light on the stomach.
• The dish can be prepared in under 30 minutes.
• The recipe suits Jain, Vegan, No Onion, No Garlic, and Gluten-free diets.

Step-by-Step Directions

• Wash whole Green Moong and soak it in the water for 2 hours.
• You can also soak for only 1 hour; if you do not have time, do not soak.

• After two hours, drain the water and set soaked Moong aside.

• Start the Instant Pot on saute mode and heat the oil in it. Add cumin seeds.

• After the cumin seeds start sizzling, add Moong and stir.

• Add water and stir well.

• Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.

• Press cancel and close the Instant Pot lid. Then press pressure cook mode on high for 10 minutes.
• If you did not soak the Mung beans, then keep it on high for 17 minutes.
• When the time is over and the Instant Pot beeps, let the pressure release naturally (NPR).

• After opening the lid, stir well.

• Add lime juice and coriander. Stir well. 

• Serve hot with Rice or Paratha. This Moong curry is good to serve with Khakhra (cracker) for a light but filling breakfast.

Stovetop Pressure Cooker Method

• Wash whole Green Moong and soak it in water for 2-4 hours. After soaking, drain the water and take it into a pressure cooker. Add 2 & ½ cups of water and salt. Close the lid with a whistle and pressure cook for 2-3 whistles or until Moong is cooked. Let the cooker cool down before opening.
• Heat oil in a pan and add cumin seeds. Once cumin seeds change color, add boiled Mung beans (including the water used for boiling) and stir well. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well. 
• Add more water if required to adjust the consistency. Taste and adjust the salt as required. Let it cook for 4-5 minutes; add lime juice, chopped coriander, and turn off the heat.
• Take whole green Moong curry into a serving bowl and serve hot.

Helpful Tips

• If you want or don’t have enough time, skip soaking the Mung beans. And cook in the Instant Pot for 17 minutes instead of 10 minutes on high pressure.
• Add ¾ cup of Mung beans and more water to make it a soup. Add 3 cups of water for a soup consistency.
• I don’t prefer tomatoes in my whole green moong dal. But if you wish, add one finely chopped tomato after adding cumin seeds. Saute for a minute, and then add Mung beans.
• For the stovetop pressure cooker method, do not skip soaking Mung beans. Soak them for at least 2 hours.

Whole Green Moong Curry is a versatile dish; we can have it for breakfast. Or for lunch or dinner with Roti, Paratha, or Rice. Also, it is a very comforting dish to have when we are not feeling well. 

More Healthy Lentils and Bean Curries

You May Lime More No Onion, No Garlic Recipes

• Sweet Corn Curry (No Onion No Garlic)
• Shahi Paneer (No Onion No Garlic)
• Dal Fry Tadka (No Onion No Garlic) / Jain Dal Fry
• Paneer Korma (No Onion No Garlic)
• Maa Chole Ki Dal (No Onion No Garlic)

Recipe Card