Start by soaking the green gram or moong dal overnight or for 8 hours.

To get started with the rice, press the ‘saute’ option on your Instant Pot and saute cumin seeds, cloves, cardamoms, cinnamon, bay leaf in 3 teaspoon of oil. Saute them until the cumin seeds start to sizzle.

Add chopped garlic, ginger, green chilies, and chopped onions continue to saute until the onion turns translucent.

Add the canned tomatoes, and spices (red chili powder, turmeric, and garam masala). Sir well.

Add salt and soaked green gram, rinsed rice, and 2 cups of water. Stir well to get an even mix and press ‘cancel’ to stop sauteing.

Now close the lid on the instant pot and press the ‘pressure cook’ setting. Set the timer for 4 mins high pressure.

Once the timer goes off, do a natural pressure release.

When the pressure pin goes down on the Instant Pot, remove the lid and garnish the rice with cilantro. Fluff rice a little with a fork to let it cool down.

Instant Pot Moong Rice is ready! Serve it hot paired with a gravy-rich curry or raita.