Go Back
–+ servings
Green Moong Dal Curry in a white bowl

Green Moong Dal | Whole Green Gram Curry

By Shiny Samuel
Green Moong dal or green gram curry, an Indian vegetarian high-protein meal, made with whole green gram that is cooked with herbs and spices.
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 40 minutes
Serving Size 6

Video

Ingredients
 

  • 1 cup Whole green moong dal
  • 2 medium Onions roughly chopped
  • 1 tbsp Ginger Garlic paste
  • 2 medium Tomato chopped
  • 2 Green Chili chopped
  • 1 tsp cumin seeds
  • 3 cloves
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Garam Masala
  • 2 tbsp ghee

For Tempering

  • 1 tbsp ghee
  • 1/2 tsp Cumin seeds
  • 1/8 tsp Asafoetida
  • 2 Dry red chilies
  • 3-4 Garlic cloves chopped
  • 1/8 tsp red chili powder

For Garnish

  • 1 Tbsp Coriander leaves finely chopped
  • 1/4 Lemon juice

Instructions
 

​Preparation:

  • Soak 1 cup green sabut moong in a bowl with 4 cups of water for 3-4 hours.
  • Roughly chop the onions, green chilies, and tomatoes.
  • Pound ginger and garlic into a smooth paste.

Cooking in an Open Pot

  • Cook the soaked green gram in a pot with 3 cups of water. Cook till the dal is completely cooked and is soft and mushy when pressed.
  • In another pan, heat 1 tbsp ghee or oil. When the ghee is hot add 1 tsp cumin seeds or jeera and few cloves.
  • Add the ginger garlic paste and fry for a few seconds.
  • Add the finely chopped onions and green chillies. Fry for a minute or till the onions are translucent.
  • Add the chopped tomatoes and fry for another minute or two.
  • Now add the dry spice powders, turmeric powder, red chili powder, and coriander powder. Fry this for a minute.
  • Add the cooked whole green moong dal. Mix everything well. Add approximately 1 cup water or as per preference of the thickness of the curry.
  • Bring it to a boil and cook for 4-5 minutes.
  • Add 1/2 tsp garam masala and a few chopped coriander leaves, mix, and set aside.

Tempering (Optional)

  • In a small pan heat ghee. To the hot ghee ass 1/2 tsp cumin seeds aka jeera, asafoetida or heeng, and 2 dry red chillies. Fry for 5-10 seconds.
  • Add 1 tbsp sliced or chopped fresh garlic cloves. Fry for around 30 seconds or lightly brown.
  • Add a dash of red chilli powder or paprika for extra heat and color.
  • Pour the hot sizzling temper on top of the cooked whole green moong dal curry.

To Cook ​In a Pressure Cooker

  • Heat a pressure cooker pot and add ghee.
  • Add cumin seeds, cloves, asafoetida aka hing, and ginger garlic paste. Fry for a minute.
  • Add chopped onions and green chili and fry till the onions are lightly brown.
  • Then add the chopped tomatoes and cook them for 1-2 minutes. Add the dry spice powders, turmeric, red chili, and coriander powder, and fry for a few seconds.
  • Add 3 cups of water and the soaked green mung dal. Add salt and mix well.
  • Close the pressure cooker lid and cook till 3-4 whistles on medium-high heat.
  • Remove from heat and let the pressure release completely before opening.
  • Open the lid, add garam masala, and stir well. Add more water if needed.
  • Garnish with chopped coriander and lemon juice. Mix and serve hot.
  • Add the optional tempering mentioned above to add extra flavor.

Notes

Make Vegan: Use coconut oil or any vegetable oil instead of ghee.
  1. Soak the green gram for not more than 3-4 hours. Soaking longer can cause the skin to separate from the lentil while cooking creating an unpleasant texture.
  2. Cook the green gram until it is soft and mushy to make a thick, creamy curry.
  3. Use fresh ingredients for the best flavors.
  4. Add cream or coconut milk at the end to make the curry more creamy and less spicy.

Nutrition (Estimates Only)

Calories: 240kcalCarbohydrates: 34gProtein: 10gFat: 9gSaturated Fat: 4.5gCholesterol: 15mgSodium: 210mgPotassium: 670mgFiber: 8gSugar: 6gCalcium: 80mgIron: 3.6mg