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Instant Pot Green Moong Dal Soup

Hearty, simple and comforting green moong dal and spinach soup with pantry ingredients

Course: Soup
Cuisine: Indian
Keyword: instant pot, lentils, soup
Servings: 3
Author: Preethi
Ingredients
  • 1 cup green moong dal soaked in water overnight
  • 1/2 onion chopped ( any kind of onion will do)
  • 1 cup chopped spinach, tightly packed. can subsitute with any other greens
  • 2 bayleaf
  • 1/2 tsp cumin seeds
  • 1 tbsp chopped ginger - garlic
  • 3 tbsp chopped celery
  • 2 tbsp almonds or cashews (optional)
  • 2 cups vegetable stock (substitute with water)
  • 1 tsp lemon / lime zest
  • 1 tbsp lemon/ lime juice
  • 1 tsp oil
  • 1/4 tsp black pepper or to taste
  • salt to taste
  • 2 tbsp chopped cilantro for garnish
Instructions
Instant pot recipe

  1. Switch on the saute mode in your Ip and add oil. When the oil becomes hot, add the bayleaf, cumin seeds and let the cumin sizzle.

  2. Then add the chopped onions, celery and saute until they start to caramalize.

  3. Then add the chopped ginger - garlic and saute for a minute or so.

  4. Now add the soaked lentils, spinach, almonds, vegetable stock, lime zest, salt, extra 2 cups water and close the lid. Cook on manual mode / pressure cook mode for 15 minutes.

  5. When done, release pressure naturally. Blend everything until creamy. Add more water/ stock at this stage if you wish.

  6. Add lemon juice, black pepper and cilantro to taste.

  7. Serve hot with crusty sourdough.

Pressure cooker method

  1. Heat your pressure cooker and add oil. When the oil becomes hot, add the bayleaf, cumin seeds and let the cumin sizzle.

  2. Then add the chopped onions, celery and saute until they start to caramalize.

  3. Then add the chopped ginger - garlic and saute for a minute or so.

  4. Now add the soaked lentils, spinach, almonds, vegetable stock, lime zest, salt, extra 2 cups water and cook for 4 whistles. Let the pressure release naturally.

  5. Blend everything until creamy. Add more water/ stock at this stage if you wish. Add lemon juice, black pepper and cilantro to taste.

  6. Serve hot with crusty sourdough.

Recipe Notes
  • It is important to soak the lentils overnight or atlesast for 6 hours.
  • The nuts are optional. The soup will turn out creamy even without these.
  • Can substitute the celery with more onions.
  • Lemon or lime juice is important to balance the creaminess in the dish.