Instant Pot Mung bean in Yogurt gravy
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
  • Mung bean or Moong bean- 2 cups
  • Oil- 1 tbsp
  • Dried bay leaves- 2
  • Cumin seeds- ½ tsp
  • Onion, chopped- 1
  • Tomatoes, chopped- 2
  • Turmeric powder- ⅛ tsp
  • Chili powder- 1½ tsp (based on your spice level)
  • Cumin powder- ½ tsp
  • Coriander powder- 2 tsp
  • Salt- ½ to 3.4 tsp
  • Water- 3 cups + ½ cup
  • Beaten Yogurt- 1 cup
  • Cilantro, chopped- 2 handfuls
  1. Soak the mung bean in 2 cups water for 30 minutes. After 30 minutes, discard the water and rinse the mung bean taken in a sieve under running water.
  2. Turn on the Instant pot- I used Ultra IP.
  3. Click on Saute button and let the display show HOT.
  4. Add oil, let oil turn hot.
  5. Add bay leaves and cumin seeds, saute for 30 seconds.
  6. Add onion, season with ¼ tsp salt, saute till onion turn light golden.
  7. Add tomatoes, combine well, cook for a minute.
  8. Add turmeric powder, chili powder, cumin powder, coriander powder and ½ tsp salt, combine well.
  9. Add rinsed and soaked mung bean.
  10. Add 3 cups water.
  11. Close the pot with the lid.
  12. Cancel Saute mode.
  13. Select Pressure mode- high pressure and set the time to 25 minutes.
  14. After 25 minutes cooking, either you can do a quick pressure release or let the pressure release naturally.
  15. Open the lid, combine everything well.
  16. Add the beaten yogurt, ½ cup water and chopped cilantro. Combine well and let sit in the pot for a few minutes.
  17. The stainless steel liner is hot, so no need to turn on the saute mode to cook.
  18. Taste and add salt if required.
Instead of yogurt, you can add coconut milk.

Or just skip yogurt and coconut milk, just add water to thin down the gravy and enjoy.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at