Green Moong Dal (Mung Bean Curry)
Green moong dal curry made with green gram, spices, herbs, onions & tomatoes. Serve This protein-packed dish with rice or roti.
Dish: Green Moong Dal
Variant: Green Moong Dal (Mung Bean Curry)
Source: Green Moong Dal (Green Gram Dal)
- Total time
- 40 min
- Active time
- 10 min
- Yield
- 2
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
½ cup (60 grams) onions (fine chopped (1 medium))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Tomatoes
¾ cup (125 grams) tomatoes (deseeded & chopped or pureed (1 large))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Green Chilies
1 green chili (chopped (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Ginger
¾ teaspoon ginger (minced or paste (¾ inch))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Garlic
2 to 3 garlic (cloves minced (or ¾ teaspoon paste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Mustard Seeds
¼ teaspoon mustard seeds ( (optional))
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Details and source
Source: Green Moong Dal (Green Gram Dal)
Kashmiri Red Chilli Powder
½ to ¾ teaspoon Kashmiri red chili powder ((adjust to taste))
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Details and source
Source: Green Moong Dal (Green Gram Dal)
Salt
¾ teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Green Moong Dal (Green Gram Dal)
Additional ingredient notes
Notes
If you are cooking in a pot without pressure cooker, it is not essential to soak the green moong dal but soaking improves the flavor and saves cook time 1/4 cup coconut milk can be added towards the end.
You can also blend 3 to 4 tbsps of fresh coconut with little water to a smooth paste and add it to the curry along with green moong dal. To finish off, you can also temper the dal with 1 tbsp ghee, a pinch of cumin, 1 dried red chilli, little red chilli powder & a pinch of hing. But the basic dal itself is delicious!
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Rinse ½ cup green gram very well.
You don’t need to soak them if you use a instant pot, just immerse them in water until you prepare the ingredients & make the masala. But if you are using a pot or an Indian pressure cooker, soak the lentils in enough water for 3 to 4 hours. If you are in a hurry you may bring 1.5 cups water to a rolling boil and turn off. Add the rinsed green dal to the hot water and let soak for at least 45 mins. Prepare the following ingredients: ½ cup fine chopped onions (1 medium) ¾ cup fine chopped tomatoes (1 medium) 1½ teaspoons Ginger garlic paste (¾ inch ginger, 2 to 3 garlic cloves) 1 green chilli (Indian/ Thai or Serrano peppers) Chopped or sliced, optional 3. Measure and set aside the following: ½ teaspoon cumin seeds ½ to ¾ teaspoon Kashmiri red chili powder ½ teaspoon garam masala ¾ teaspoon coriander powder ¼ teaspoon turmeric ¾ teaspoon salt (adjust to taste).
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
40 min
Total time from the source recipe card.
Step 1
Rinse ½ cup green gram very well. You don’t need to soak them if you use a instant pot, just immerse them in water until you prepare the ingredients & make the masala. But if you are using a pot or an Indian pressure cooker, soak the lentils in enough water for 3 to 4 hours. If you are in a hurry you may bring 1.5 cups water to a rolling boil and turn off. Add the rinsed green dal to the hot water and let soak for at least 45 mins.
Image detailsGreen moong dal soaking in a bowlSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until you prepare the ingredients & make the masala.
Checks2
Visual cueInfoVisualuntil you prepare the ingredients & make the masala.
Expected state: until you prepare the ingredients & make the masala.
TimingInfoTimingfor 3 to 4 hours
Target: 180-240 minute
Expected state: But if you are using a pot or an Indian pressure cooker, soak the lentils in enough water for 3 to 4 hours.
Inputs and tools3
Uses
- ½ cup (105 grams) green gram ((dried whole green moong, mung beans))
- ½ teaspoon garam masala
- 1½ cups (360 ml) water ((3 cups for pot) (1½ cups for Instant pot))
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 2
Prepare the following ingredients: ½ cup fine chopped onions (1 medium) ¾ cup fine chopped tomatoes (1 medium) 1½ teaspoons Ginger garlic paste (¾ inch ginger, 2 to 3 garlic cloves) 1 green chilli (Indian/ Thai or Serrano peppers) Chopped or sliced, optional
Image detailstempering spicesSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Inputs and tools4
Uses
- ½ cup (60 grams) onions (fine chopped (1 medium))
- ¾ cup (125 grams) tomatoes (deseeded & chopped or pureed (1 large))
- ¾ teaspoon ginger (minced or paste (¾ inch))
- 2 to 3 garlic (cloves minced (or ¾ teaspoon paste))
Step 3
Measure and set aside the following: ½ teaspoon cumin seeds ½ to ¾ teaspoon Kashmiri red chili powder ½ teaspoon garam masala ¾ teaspoon coriander powder ¼ teaspoon turmeric ¾ teaspoon salt (adjust to taste)
Step 4
Heat 1½ tablespoon ghee or oil in a pot or cooker (saute mode on Instant pot). When the oil turns hot, add ½ teaspoon cumin & ¼ teaspoon mustard seeds (optional). The seeds will begin to splutter, then add curry leaves or bay leaf & green chilies. Saute until a nice aroma comes out, for 30 seconds.
Image detailssaute ginger garlicSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until a nice aroma comes out, for 30 seconds.
Checks2
Visual cueInfoVisualuntil a nice aroma comes out, for 30 seconds.
Expected state: until a nice aroma comes out, for 30 seconds.
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Saute until a nice aroma comes out, for 30 seconds.
Inputs and tools3
Uses
- 1 sprig curry leaves (or bay leaf)
- 1½ to 2 tablespoons oil (or ghee)
- 2 tablespoon coriander leaves (to garnish)
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 5
Add onions & saute until they turn golden. Add ginger garlic paste and saute for a minute until it begins to smell aromatic.
Image detailscook tomatoesSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until they turn golden.
Checks1
Visual cueInfoVisualuntil they turn golden.
Expected state: until they turn golden.
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 6
Add tomatoes. Cook until they break down and turn mushy. I usually cover and cook at this stage to quicken the process.
Image detailsadd spicesSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference 
Image detailsmake onion tomato masalaSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until they break down and turn mushy.
Checks1
Visual cueInfoVisualuntil they break down and turn mushy.
Expected state: until they break down and turn mushy.
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 7
Add all the ground spices and salt – red chilli powder, garam masala, coriander powder and turmeric.
Step 8
Saute for a minute until the masala smells good.
Image detailssimmering green moong dalSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until the masala smells good.
Checks1
Visual cueInfoVisualuntil the masala smells good.
Expected state: until the masala smells good.
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 9
Drain the water from the green moong dal and add them here. Pour 1½ cups water for pressure cooking or 2½ cups if cooking in a pot. Soaked green gram doesn’t need a lot of water. So add carefully. If needed add more later.
Step 10
To cook in pot, bring it to a rolling boil on a high heat. Reduce the heat, cover and simmer them on a low to medium heat until cooked through and soft.
high heat
Image detailsmash the lentilsSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Visual cue
until cooked through and soft.
Checks1
TextureInfoTextureuntil cooked through and soft.
Expected state: until cooked through and soft.
Why and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 11
To cook in pressure cooker, cover and pressure cook for 3 whistles on a medium heat. When the pressure releases, open the lid. If the dal is runny, evaporate the excess by cooking for a little longer. If it is too thick, pour some hot water and give a stir. Instant Pot: Cover the IP, position the vent to sealing and pressure cook for 12 mins. If using dried mung beans (without soaking) then cook them for 15 mins. Wait for the pressure to release naturally. I usually take off when there is little more moisture in the pot as the curry thickens when it cools down. Taste it and add more salt if needed. To thicken, mash some of the dal. Garnish with coriander leaves. Top green gram curry with ghee & squeeze in some lemon juice. Serve it with plain rice or roti. Related Recipes Mung Bean Soup Dal Makhani Recip... Masoor Dal Recipe... Chana Dal Recipe ... Rajma Recipe | Ra... Pesarattu Recipe #pt-cv-view-9688224as9 .pt-cv-content-item { padding-right: 2px !important; padding-left: 2px !important; } #pt-cv-view-9688224as9 { margin-right: -2px !important; margin-left: -2px !important; } #pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 18px !important; line-height: 1.3 !important; font-weight: 600 !important; } @media (min-width: 768px) and (max-width: 991px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 16px !important }} @media (max-width: 767px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 14px !important }} #pt-cv-view-9688224as9 .pt-cv-readmore { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 .pt-cv-readmore:hover { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 { text-align: center; }
medium heat
Image detailsgreen moong dal garnished with coriander leavesSwasthis Recipes · Green Moong Dal (Green Gram Dal)Dev reference Checks2
TimingInfoTimingfor 12 mins
Target: 12 minute
Expected state: Instant Pot: Cover the IP, position the vent to sealing and pressure cook for 12 mins.
ServiceMain recipeSource service instruction
To cook in pressure cooker, cover and pressure cook for 3 whistles on a medium heat. When the pressure releases, open the lid. If the dal is runny, evaporate the excess by cooking for a little longer. If it is too thick, pour some hot water and give a stir. Instant Pot: Cover the IP, position the vent to sealing and pressure cook for 12 mins. If using dried mung beans (without soaking) then cook them for 15 mins. Wait for the pressure to release naturally. I usually take off when there is little more moisture in the pot as the curry thickens when it cools down. Taste it and add more salt if needed. To thicken, mash some of the dal. Garnish with coriander leaves. Top green gram curry with ghee & squeeze in some lemon juice. Serve it with plain rice or roti. Related Recipes Mung Bean Soup Dal Makhani Recip... Masoor Dal Recipe... Chana Dal Recipe ... Rajma Recipe | Ra... Pesarattu Recipe #pt-cv-view-9688224as9 .pt-cv-content-item { padding-right: 2px !important; padding-left: 2px !important; } #pt-cv-view-9688224as9 { margin-right: -2px !important; margin-left: -2px !important; } #pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 18px !important; line-height: 1.3 !important; font-weight: 600 !important; } @media (min-width: 768px) and (max-width: 991px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 16px !important }} @media (max-width: 767px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 14px !important }} #pt-cv-view-9688224as9 .pt-cv-readmore { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 .pt-cv-readmore:hover { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 { text-align: center; }
medium heatWhy and source
This step has reviewed source-backed guidance.
- Source: Green Moong Dal (Green Gram Dal)
Step 12
Rinse the green moong dal well and keep immersed in fresh water until you prepare the ingredients. Press saute button on your Instant pot and wait for the display to show “HOT”.
Step 13
Pour oil or ghee. Add cumin seeds, curry leaves, onions and green chili.
Step 14
Saute until the onions turn light golden. Stir in the ginger garlic & saute for 30 to 60 seconds.
Step 15
Add tomatoes and sprinkle salt. Saute until the tomatoes turn soft and mushy.
Step 16
Add chilli powder, garam masala, coriander powder & turmeric. Saute for 30 seconds & press cancel button.
Step 17
Pour water and mix well at the bottom of the steel insert to deglaze any bits of food stuck. At this stage if you desire you can also blend the onion tomato masala using a hand blender.
Step 18
Drain water from the green gram and add them. (Optional for cooking rice – Place a trivet and then the rice bowl. Cover the rice bowl.)
Step 19
Secure the IP with the lid and position the steam release handle to sealing.
Step 20
Press pressure cook button and set the timer to 12 mins. If using dried mung beans (unsoaked) then cook them for 15 mins.
Step 21
Let the pressure release naturally for 10 mins, then release the rest manually.
Step 22
Garnish green gram dal with coriander leaves. You can also stir in some coconut milk or lemon juice if you want.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2
Garnish
Source step 11 creates or uses garnish.
Paste
Source step 2 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If you are cooking in a pot without pressure cooker, it is not essential to soak the green moong dal but soaking improves the flavor and saves cook time
If you are cooking in a pot without pressure cooker, it is not essential to soak the green moong dal but soaking improves the flavor and saves cook time
1/4 cup coconut milk can be added towards the end.
1/4 cup coconut milk can be added towards the end.
You can also blend 3 to 4 tbsps of fresh coconut with little water to a smooth paste and add it to the curry along with green moong dal.
You can also blend 3 to 4 tbsps of fresh coconut with little water to a smooth paste and add it to the curry along with green moong dal.
To finish off, you can also temper the dal with 1 tbsp ghee, a pinch of cumin, 1 dried red chilli, little red chilli powder & a pinch of hing.
To finish off, you can also temper the dal with 1 tbsp ghee, a pinch of cumin, 1 dried red chilli, little red chilli powder & a pinch of hing. But the basic dal itself is delicious!
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
More source notes
Useful article notes that do not need to interrupt the cooking method.
Nutrition
Calories 218kcal Carbohydrates 29g Protein 9g Fat 8g Saturated Fat 1g Sodium 655mg Potassium 585mg Fiber 7g Sugar 5g Vitamin A 370IU Vitamin C 30mg Calcium 79mg Iron 3mg.
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Green Moong Dal (Green Gram Dal)
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