Instant Pot Mung Dhal (muggh)

Mung or Maggh dhal is a staple in every Indian home and is a great option for vegetarians and can be made vegan too. Those that want, can add protein on the side such as chicken, chops or even fish.


Usually maggh takes really long to cook, it either requires pre-soaking or long boiling until it softens but with an instant pot that’s about to change. Lentils as a whole are tedious to cook so I’m enjoying using the instant pot to cut the cooking time down to half.


I made this maggh in a 2 step process. The first step took 15 mins to cook the maggh which I then drained and rinsed because I don’t like the gunky green color the curry becomes if you skip this step. Its also makes the maggh easier on the tummy.


The second step involved is turning my par-cooked maggh into a curry, which I did in the instant pot as well. so easy and so satisfying.





  • 1 cup green mung/ maggh
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • 2 cups water


  • 1 onion, diced
  • olive oil
  • 1 tsp cumin seeds
  • 1 green chili
  • 1 small stick of cinnamon
  • 2-3 pods cardamom
  • 2-3 curry leaves
  • 2 tsp red chili powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • ½ tsp crushed garlic
  • 2 blended tomato’s
  • ¼ cup yogurt
  • 2 cups water



  1. add the maggh to the instant pot along with 2 cups water, salt and the turmeric powder, in the first part of the recipe. Seal the instant pot and cook the maggh on high pressure for 15 mins. Thereafter do a quick pressure release.
  2. Rinse and drain the maggh and set aside.
  3. For part 2 of the recipe, use the sauté function on the instant pot on medium. Add the olive oil, onions and green chili. Sauté until soft
  4. Then add the garlic and all the spices. Braise for a further 2-3 minutes.
  5. Add the tomato, yogurt and water, mix well
  6. Then add the maggh, combine all well. seal the instant pot and set to high pressure for 6 minutes.
  7. Do a quick pressure release and give the curry a mix before serving. If you want it a bit more curry-ish, add a little more hot water to loosen it up.


This is best served with bread or roti. We add vinegar on the top before eating or you can add an Indian sambal.



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