Chili in a pod

Instant pot Green Moong Dal Pulao

This one-pot meal is very simple and gets done fast. Fragrant long grain basmati rice cooked with whole green moong dal, aromatic spices and coconut. Serve this delicious meal with raita or plain yogurt.

Vegan and Vegetarian friendly recipe.

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MAIN INGREDIENTS

Green Moong Dal – 1/2 cup Green Moong Dal / Moong bean, rinsed & soaked overnight

Basmati rice – 1 cup Long grain Basmati Rice, rinsed & soaked for 20 mins. I have used Khazana basmati rice from Costco

Onion – 1 cup sliced Onions

Tomato – 1/2 cup chopped Tomato

Ginger and garlic – 1/2 tablespoon Ginger Garlic paste

Coconut – 2 tablespoon Grated Coconut (fresh or frozen)

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

  • Soak raw whole green moong dal / bean over night or minimum of 6 hours. 
  • In a separate bowl take 1 cup basmati rice, rinse well and soak for 20 mins.

STEP 2 : Instant pot Method

Set Instant pot to saute mode high, add coconut oil. Once heated add 1 teaspoon fennel seeds, whole masala – bay leaf, star anise, cinnamon stick, cloves, green cardamom, saute for few seconds.

STEP 3 :

Add 1 cup sliced onions, saute until golden brown (takes about 4 to 5 mins).

STEP 4 :

  • Then add ginger garlic paste and saute for 1 minute or until raw smell goes off.
  • Now add in chopped tomato, drained moong dal and mix well. Make sure no browning sticking to the pot.
  • Switch off the heat (press cancel).

STEP 5 :

  • Finally add in drained basmati rice, chopped mint, chopped cilantro, 1.5 teaspoon salt, 1 & 1/4 cups water and mix gently without breaking the rice.
  • Submerge all the rice under liquid. Ratio for soaked basmati rice – Rice : Water ( 1 : 1 & 1/4 )

STEP 6 :

  • Close instant pot with lid and set vent in sealing position. 
  • Pressure cook at high for 4 mins. When the instant pot beeps, let the pressure release naturally (NPR) for 10 mins.
  • Then do a quick pressure release.

STEP 7 : Final preparation

Carefully open the lid, garnish with 2 tbsp of freshly grated Coconut or frozen and give a good mix.

STEP 8 : Serving

Serve this delicious meal with raita or plain yogurt.

TIPS AND TRICKS

Substitute: If you don’t have whole masala, use 1 tsp of garam masala powder. Add it along with rice, chopped mint and cilantro and mix well (step 5).

Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.

OUR LATEST FEATURED VIDEO

Instant pot Green Moong Dal Pulao
Print Recipe

Instant pot Green Moong Dal Pulao

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Indian Courses:Main Lunch Dinner
Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 10 minutesRest time: 10 minutesTotal time: 25 minutesServings:2 servingsCalories:300 kcal Best Season:Available

Description

Fragrant long grain basmati rice cooked with whole green moong dal, aromatic spices and coconut. Serve this delicious meal with raita or plain yogurt.

Ingredients

Whole Masala:

Instructions

    Preparation

  1. Soak raw whole green moong dal / bean over night or minimum of 6 hours. 
  2. In a separate bowl take 1 cup basmati rice, rinse well and soak for 20 mins.

    3.  Instant pot Method

  3. Set Instant pot to saute mode high, add coconut oil. Once heated add 1 teaspoon fennel seeds, whole masala – bay leaf, star anise, cinnamon stick, cloves, green cardamom, saute for few seconds.
  4. Add 1 cup sliced onions, saute until golden brown (takes about 4 to 5 mins).
  5. Then add ginger garlic paste and saute for 1 minute or until raw smell goes off.
  6. Now add in chopped tomato, drained moong dal and mix well. Make sure no browning sticking to the pot.
  7. Switch off the heat (press cancel).
  8. Finally add in drained basmati rice, chopped mint, chopped cilantro, 1.5 teaspoon salt, 1 & 1/4 cups water and mix gently without breaking the rice.
  9. Submerge all the rice under liquid. Ratio for soaked basmati rice – Rice : Water ( 1 : 1 & 1/4 )
  10. Close instant pot with lid and set vent in sealing position. 
  11. Pressure cook at high for 4 mins. When the instant pot beeps, let the pressure release naturally (NPR) for 10 mins.
  12. Then do a quick pressure release.

    13. Final preparation

  13. Carefully open the lid, garnish with 2 tbsp of freshly grated Coconut or frozen and give a good mix.

    14. Serving

  14. Serve this delicious meal with raita or plain yogurt.

Notes & Tips

  • Substitute: If you don’t have whole masala, use 1 tsp of garam masala powder. Add it along with rice, chopped mint and cilantro and mix well (step 5).
  • Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.