Green Moong Dal | Green Gram Curry | Sabut Moong Dal Recipe
North Indian Curry
Green Moong Dal or Sabut Moong Dal curry is a popular homely north indian dish made with dal and having its main ingredient as whole green moong beans. Green gram dal is a delicious indian cuisine dish rich in proteins. The curry can be taken as a side dish with roti or rice or nan or paratha.
- 1/2 Cup Whole Moong Beans (Green Gram Dal) - Soaked in water for 1 or 2 hours or overnight
1 Tsp Cumin Seeds
- 3 Tsp Oil
1 Medium Sized Chopped Onion
- 1 Medium Bay Leaf (Tej Patta)
- 1 Large Sized Finely Chopped Tomatoes
- 1 Tsp Ginger Garlic Paste
- 1/4 TspTurmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Seeds Powder
- 1/2 Tsp Garam Masala
- 2 and 1/2 Cups Water
- Salt To Taste
- 1/2 Bunch of Coriander Leaves
- 1/2 Tsp Amchur Powder
- 1 Tbsp Oil
- 1/2 Tsp Cumin Seeds
- A Pinch of Hing (Asafoetida)
- 1 Tsp Mustard Seeds
- 1 Red Dried Chilli
- 1 Pod Curry Leaves
Green Moong Dal Preparation
Clean and soak green gram dal for an hour or 2 in water or 6-8 hours overnight.
Boil them with some salt and water. Keep them aside.
Making Green Moong Dal Curry
Heat oil in a pan or pressure cooker.
Add the whole spices - bay leaf, mustard seeds, cumin seeds, curry leaves, and let them pop.
Add the chopped onions and saute them till they turn into golden brown colour.
Add ginger garlic paste and chopped green chillies. Saute till the raw smell fades off.
Add the chopped tomatoes, salt, red chilli powder, turmeric powder, amchur powder, coriander seed powder, garam masala, and leave it for a few min.
Keep stirring and saute till the tomatoes soften, become pulpy. Stir and saute till you can see oil realising from the sides.
Add some water and salt to taste. Stir well.
Cover and pressure cook the moong dal for 15 minutes in a medium to high flame till the moong dal softens.
drain and add the boiled green gram / moong dal and leave it until the water evaporates.
For Tempering Green Moong Dal (Optional)
Heat 1 tbsp oil in a pan and add 1/2 cumin seeds to splutter.
Put off the flame and add a pinch of hing (asafoetida), curry leaves and dried red chilli.
Add this tempering to the boiled moong dal and stir well.
Take the curry into another bowl, squeeze lemon juice (optional) and garnish it with coriander leaves.
Serve it with roti / chapathi / paratha / nan or directly with steamed rice.
* If you cook in a pan or pot, use a thick bottommed one. Follow the recipe stes after adding moong beans and water. Cover the pot or pan with a lid and cook in a medium flame until the moong beans are done.
* If you use a cooker for the recipe and if the curry looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
* The consistency of the dal should not be watery. While cooking you can mash a few lentils with the stirring spoon.
* Skip hing to make the curry gluten free.
* 1/4 cup of coconut milk can be added to the curry at the end as per your taste if needed.
* You can also blend 2 tbsps of fresh coconut with some water into a smooth paste and add to the recipe along with moong dal while cooking.