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green moong dal pulao served in a blue bowl with a spoon
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5 from 3 votes

Green Moong Dal Pulao

Instant Pot Green Moong Dal Pulao – fragrant basmati rice cooked with whole green moong dal and aromatic spices
Prep Time10 mins
Cook Time20 mins
Soaking time8 hrs
Course: Dinner
Cuisine: Indian
Servings: 4
Author: Madhavi

Equipment

  • Instant pot 6 qt

Ingredients

  • 1 cup basmati rice, washed and soaked for 10 minutes
  • 1 cup soaked green moong dal
  • 1 cup diced bell pepper or potato
  • 1 medium onion, sliced
  • 1 large tomato, chopped
  • 1-2 green chili, finely chopped
  • 2 tsp chopped ginger
  • 2 minced garlic cloves
  • 1 tsp coriander powder
  • 3/4 tsp garam masala or to taste
  • 1/2 tsp red chili powder or to taste I used kashmiri red chili powder which is mild
  • salt to taste
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • 2 cardamom
  • 2 cloves
  • 1 small cinnamon stick
  • 1 small bay leaf
  • 1.5 tbsp oil
  • handful of coriander leaves
  • 1- 2 tsp lemon juice
  • 2 cups water add extra 1/4 cup water if you like the rice well done

Instructions

  • Wash and soak the green moong dal in plenty of water for 8-10 hours. Drain the water, measure 1 cup of the soaked dal and use it in the pulao.
  • Rinse the rice two to three times and soak in some water for 10 minutes. After 10 minutes drain the water from the rice.

Instant Pot Method -

  • While the rice is soaking, press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves, cinnamon and cumin seeds. Saute for 30 seconds. Then add the sliced onion and cook for 3-4 minutes until soft. Add the chopped ginger, garlic and green chili and cook for 45 seconds.
  • Add the chopped tomato and cook for two minutes. add the spices and salt and saute for 45 seconds.
  • Now add the bell pepper ( or any veggies of your choice), drained rice and green moong dal.
  • Gently give a mix and add the water and coriander leaves. Deglaze the pot, making sure nothing is stuck at the bottom.
  • Cancel the saute mode, close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for the pressure to release naturally.
  • When you open the lid, the top may look dry. Fluff the rice, close the lid and set a side for 5 minutes before serving. Squeeze in some lemon juice, mix gently and serve the pulao.

Pressure Cooker Method-

  • Follow the same procedure as you would with instant pot. Pressure cook in medium flame for 2 whistles and wait for the pressure to release naturally.

Notes

  • Measure 1 cup of green moong dal after they are soaked for 8 hours.
  • 1:2 rice to water worked perfectly for me, you may have to adjust the amount of water depending on the quality or brand of rice used.
  • You can replace bell pepper with potato or any other vegetable of your choice. 
  • Can’t find the whole spices? you can skip it or add a bit more garam masala.