Dump-and-Go Ginger Mung Bean Dahl (Instant Pot)

Creamy • High-Protein • Oil-Free • Cozy Comfort

This is a rich, warming dahl that feels indulgent — but it’s made entirely from pantry staples and cooks itself while you do literally anything else.

Ingredients

• 1 medium onion, chopped

• 1 Tbsp freshly grated ginger

• 3 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp turmeric

• 1 tsp ground coriander

• ½ tsp chili powder

• 1 tsp garam masala

• 1 tsp salt

• Dash of black pepper

• 1 (14–15 oz) can petite diced tomatoes

• 1 cup dried mung beans

• 3 cups vegetable broth

Lentil Swap (If You Don’t Have Mung Beans)

Use green lentils instead:

• Increase broth to 3½ cups

• Increase cook time to 20 minutes

Instructions

1. Select Sauté on the Instant Pot.

2. Add the chopped onion and cook for 2–3 minutes, stirring often.
   (Add a splash of water if needed to prevent sticking — no oil required.)

3. Stir in ginger, garlic, cumin, turmeric, coriander, chili powder, garam masala, salt, and black pepper.
   Sauté for about 30 seconds until fragrant.

4. Add the diced tomatoes, mung beans, and vegetable broth. Stir well.

5. Secure lid and set valve to Sealing.

6. Pressure cook on High for 15 minutes
   (20 minutes if using green lentils).

7. Let pressure naturally release for 5 minutes, then quick release.

8. Stir in:

   • 1 can coconut milk (full-fat or light)

   • Juice of ½ lemon

9. Let sit 3–5 minutes to thicken.

Serve With

• Steamed rice

• Pickled red onions

• Fresh cilantro

• Optional naan or roti