Whole Green Moong Curry / Jain Mung Beans Curry (Instant Pot & Stovetop)

Wash whole Green Moong and soak in water for 2 hours. After two hours, drain the water, and set soaked Moong aside. You can also soak for only 1 hour, or if you do not have time, do not soak.
Start the Instant Pot on saute mode and heat oil in it. Add cumin seeds, and after it changes the color, 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. 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 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 the light, but filling breakfast.

Wash whole Green Moong and soak 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 whistle or until Moong is cooked.
Heat oil in a pan and add cumin seeds. Once cumin seeds change the color, add boiled Mung beans with water and stir well. Add turmeric powder, red chili powder, coriander powder, 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.