Split Mung Dal Bean Green Curry (Instant pot)

This is a favorite curry in my house, and it’s quite simple and easy to make. Split mung dal beans can be found in the bulk section of most health-food stores, or can be ordered online. They are packed with protein and healthy fiber, and make a delicious curry.

Ingredients

• 1 Tbs coconut oil

• 1 yellow onion, diced

• 2 cloves garlic, mined

• 1-in piece of ginger, peeled and grated

• 1 tsp salt

• 1 tsp ground coriander

• 1 cup cherry tomatoes, sliced

• 1 cup split mung dal beans, rinsed and sorted 

• 1/2 cup water (if soaked beans), 3/4 cup if not 

• 2 Tbs green curry paste

• 1 Tbs fish sauce

• 14 oz can coconut milk

• 2 cups spinach

• 1 lime

• Cilantro, for garnish

Preparation

1. Turn instant pot (IP) to saute mode, and once heated add coconut oil.

2. Once melted, add onion and saute for 5 minutes, stirring frequently.

3. Add ginger, garlic, salt, dried coriander, and tomatoes, and saute for another 1-2 minutes.

4. Add in beans, water, curry paste, fish sauce, and coconut milk (reserve the spinach).

5. Place the IP top on and close the lid. Make sure the vent is in the sealed position, and set the IP to pressure cook on high for 15 minutes.  

6. After the 15 minutes is finished manually release the pressure. Once pressure is released, open the top and stir in spinach until wilted.  

7. Garnish with cilantro and lime, add more salt as needed, and serve.