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Instant pot green moong dal khichdi/pulao in a blue plate with cucumber slices, tomato slice and lemon slice and raita on the side.

Instant pot Green Moong Dal Khichdi/Pulao

  • Author: Yamini
  • Total Time: 30 minutes
  • Yield: 30 mins 1x
  • Diet: Gluten Free


Green moong dal khichdi or pulao is an simple, quick and delicious one pot meal which is nutritionally well balanced with carbohydrates, protein, fiber and vegetables.


  • 2 tbsp oil
  • 1/2 cup green moong dal  soaked overnight
  • 1.5 cup basmati rice soaked 20 mins 
  • 2 1/4 cups water
  • 1 medium onion thinly sliced
  • 2 red chilli broken into 1 inch pieces
  • 2 medium potatoes cubed 
  • 2 Carrots cut into 2 inch pieces
  • 1/4 cup Cilantro 

Whole spices 

  • Bay leaf 1 big ( optional )
  • 2 inch cinnamon stick
  • 2 cloves
  • 1 black cardamom
  • 1 tsp cumin seeds or black jeera


  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala powder


  1. Wash and soak moong dal overnight or at least 8 hours.
  2. Soak basmati rice for 20 mins. Soak it as the first step in the prep so it will be ready when you are done chopping and Sautéing.
  3. Turn on the manual mode on the instant pot. Add oil to the inner pot when the display says 'hot'.
  4. Add bay leaf, black cumin seeds ( or regular cumin seeds), black elaichi, cinnamon stick, cloves and broken red chillies and sauté for few seconds.
  5. Now add sliced onions and 1/2 teaspoon of salt ( to help onions cook faster ) and sauté for 2 to 3 mins.
  6. Add ginger garlic paste, mix well and sauté for a min. Then add coriander powder, cumin powder and red chilli powder and garam masala, mix well and sauté for a min. Add couple tablespoons water if required to deglaze the pot and make sure nothing is sticking to the bottom.
  7. Now add cubed potatoes and carrots( or any vegetables you prefer ) and mix well. Add little salt, around 1/2 teaspoon for the vegetables. Sauté for 2 to 3 mins.
  8. Add soaked whole moong dal ( whole green gram ) and soaked basmati rice, mix well. Sauté for a min to bring out the flavors. Add 2 1/4 cups water, 2 teaspoons salt and mix well.
  9. Cancel the sauté mode, close the lid of the instant pot, turn the vent knob to seal position, press manual and choose 6 mins and let it cook.
  10. Once the instant pot beeps and turns off, let the steam release naturally for 10 mins and then you can do a quick release by turning the knob to vent position. Open the lid and fluff the rice gently.
  11. Green moong dal khichdi/pilaf is ready. Enjoy it with plain yogurt or raita and sliced cucumbers on the side.
  12. Remove the instant pot steel insert from the instant pot base immediately to make sure lower layer of pulao doesn't get burnt because of the hot base.


  • Do not skip soaking the moong dal. 
  • If you prefer, you can increase the amount of moong dal to 3/4 cup instead of 1/2 cup without increasing the water levels or changing the recipe. Just adjust the salt levels slightly.
  • You can add any vegetables fresh or frozen that usually go with vegetable pulao like potatoes, carrots, peas, corn, cauliflower. Add around 2.5 cups to 3 cups of vegetables.
  • It can be eaten just with raita without any other curry or entrée to go with it or if you prefer, any masala gravy curries go will with it.
  • To increase the spice levels, increase the coriander powder and red chilli powder by 1/2 tsp each and garam masala by 1/4 tsp.
  • To decrease the spice levels, skip the red chilli powder and red chillies.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Main course, Side dish
  • Method: Instant pot/Pressure cooker
  • Cuisine: Indian

Keywords: green moong dal khichdi recipe, Moong dal pulao, Moong dal Instant pot, green moong khichdi, pressure cooker mung beans