Mung bean dahl


1/2 cup dry mung beans
2 tsp curry powder
1/2 tsp salt*
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper

1 cup spinach


1. Add mung beans, stock, curry powder, salt, onion, and garlic to INSTANT POT inner pot.
2. Secure lid in place > Turn valve to SEALING > Select MANUAL or PRESSURE COOK > Adjust time to 15 minutes > After 10 seconds display will read ON
3. When time has lapsed > Allow for NATURAL PRESSURE RELEASE for 15 minutes > QUICK RELEASE remaining pressure by turning valve to VENTING > Remove lid away from you
4. With a fork, smash about 1/4 to 1/3 of the beans and stir to thicken the sauce. Stir in spinach and allow to cook in the residual heat.

*The homemade Vegetable Stock used in the recipe had no salt. If using stock with salt, reduce the amount of salt accordingly.


Filling, and packed with protein and fiber, this dal is simple to make and super satisfying. And the Instant Pot makes it a no-brainer. Save time, and increase your energy with this delicious dal! |