Vegan Masala Recipe
Pressure Cooker Whole Moong Dal
Whole green moong becomes creamy and deeply savoury in the pressure cooker while keeping just enough texture. A fragrant tadka turns this humble dal into a satisfying meal.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
Whole moong needs more time than split lentils, but the pressure cooker handles that beautifully. Cook the beans until yielding, then add the sizzling tempering at the end so its aroma stays vivid.
Serving idea
Best served simply
Serve with steamed rice, roti, or a simple kachumber salad.
Recipe-specific guidance
Why this method works
Whole moong needs pressure to become tender while retaining some shape. Deglazing before sealing prevents scorching, and finishing with garam masala, lemon and coriander after pressure cooking preserves aromas that would otherwise flatten during the long cook.
Cues to watch for
- •Rinse the moong until the water is much clearer before it enters the cooker.
- •Scrape the cooker base clean after sautéing the onion and tomato.
- •Cooked beans should yield easily when pressed but should not all dissolve.
Useful substitutions
- •Soaked whole moong cooks more evenly and may need a shorter pressure time.
- •Brown lentils work with adjusted timing but will not have the same texture.
- •Add more cayenne at the end rather than guessing before pressure cooking.
Storage and reheating
The dal thickens considerably as it cools. Refrigerate for three days, loosen with water while reheating and bring it to a thorough simmer before serving.
Cook the recipe
Method
- 1
Add 1 cup rinsed moong dal, 1 large finely chopped onion, 2 medium chopped tomatoes, 1 inch grated ginger, 4 minced garlic cloves, 1 tsp turmeric, 1/2 tsp cayenne pepper, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp salt, and 1 cup water to the pressure cooker.
- 2
Seal and cook on High Pressure for 20 minutes.
- 3
Let the pressure release naturally for 10 minutes, then release any remaining pressure.
- 4
Open the lid and stir the dal well so the lentils break down a little and the texture looks even.
- 5
Stir in 1 tsp sugar and 1 tbsp lemon juice.
- 6
Taste and adjust salt or lemon if needed.
- 7
Finish with 2 tbsp chopped fresh coriander and serve hot.
Gather everything first
Ingredients
- 1 cup moong dal, rinsed
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt
- 1 cup water
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •The dal should be soft and lightly broken, with enough body to coat a spoon. If it looks too thick after pressure cooking, loosen it with a little hot water.
- •If the tomatoes still taste sharp, give the dal a few minutes off the heat before serving. The flavour settles as it stands.
- •Leftovers keep well in the fridge for up to 3 days and reheat cleanly on the stove with a splash of water.
- •For a thicker bowl, simmer briefly after pressure cooking; for a looser dal, add hot water a little at a time until it reaches the texture you want.
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