4.77 from 13 votes
whole green lentil curry, moong dal recipe, mung beans curry
Sabut Moong Dal/ Whole green Mung Bean curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Whole green moong dal has an earthy taste and in this recipe the flavours are enhanced by cooking with whole spices like cinnamon, bayleaf, peppercorns and cloves. Unlike other lentils, mung bean stays firm even after long cooking making it ideal for curries, salads and sprouting.

Course: Main Course
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup sabut moong dal green mung beans, soaked overnight
  • 1 onion chopped
  • 2 tomatoes puréed
  • 2 cloves of garlic grated
  • 1 inch ginger grated
  • 1 tbsp ghee/oil
  • 1 inch cinnamon stick
  • 2 black peppercorns
  • 2 cloves
  • 1 bayleaf
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 pinch asafoetida
  • Salt to taste
To garnish:
  • Fresh Ginger cut into slivers
  • Red Chilli sliced
  • Fresh mint
Instructions
  1. Wash the moong dal under running water and then soak in 3 cups of water for at least 4 hours (or overnight).
  2. Drain and add the dal to a pressure cooker. Add 3 cups of water, some salt and ½ tsp turmeric. Close the lid and pressure cook the dals on medium-high heat for 3-4 whistles (about 10-15 mins). Remove from heat and open the cooker only after all the steam has escaped on its own. Alternately cook them in a stock pot for about half an hour until the dals are tender.

  3. While the dal is cooking, heat ghee/oil in a separate pan. Once the ghee is hot, add asafoetida, cumins seeds, cinnamon, cloves, peppercorns and bayleaf. Sauté for a minute.
  4. Add garlic, ginger and onions. Sauté for 2-3 minutes till the onions start to turn soft and translucent. Add the tomato purée, salt and turmeric powder. Mix well and cook open for another 5 minutes till the onion-tomato mix is cooked.

  5. Once the dal is cooked, add the onion-tomato masala mixture to the dal. Mix well. Cook for another couple of minutes.

  6. Garnish with fresh ginger, coriander leaves and red chillies and serve hot with rice or roti.