Green Moong Dal (Mung Bean Curry)
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
22 stepsTiming varies by step
Ingredient prep checklist
- Onion: ½ cup (60 grams) onions (fine chopped (1 medium))
- Tomatoes: ¾ cup (125 grams) tomatoes (deseeded & chopped or pureed (1 large))
- Green Chilies: 1 green chili (chopped (optional))
- Ginger: ¾ teaspoon ginger (minced or paste (¾ inch))
- Garlic: 2 to 3 garlic (cloves minced (or ¾ teaspoon paste))
- Mustard Seeds: ¼ teaspoon mustard seeds ( (optional))
- Kashmiri Red Chilli Powder: ½ to ¾ teaspoon Kashmiri red chili powder ((adjust to taste))
- Salt: ¾ teaspoon salt ((adjust to taste))
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.
Visual cue
until you prepare the ingredients & make the masala.
Step help
Watch for
Timing180-240 minute
for 3 to 4 hours
Visual cue
until you prepare the ingredients & make the masala.
Source
Green Moong Dal (Green Gram Dal)
Green Moong Dal (Green Gram Dal)
References
This step 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))
Full ingredient reference
- ½ cup (105 grams) green gram ((dried whole green moong, mung beans))
- ½ cup (60 grams) onions (fine chopped (1 medium))
- ¾ cup (125 grams) tomatoes (deseeded & chopped or pureed (1 large))
- 1 green chili (chopped (optional))
- ¾ teaspoon ginger (minced or paste (¾ inch))
- 2 to 3 garlic (cloves minced (or ¾ teaspoon paste))
- 1 sprig curry leaves (or bay leaf)
- 1½ to 2 tablespoons oil (or ghee)
- ½ teaspoon cumin seeds ((jeera))
- ¼ teaspoon mustard seeds ( (optional))
- ½ to ¾ teaspoon Kashmiri red chili powder ((adjust to taste))
- ½ teaspoon garam masala
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¾ teaspoon salt ((adjust to taste))
- 1½ cups (360 ml) water ((3 cups for pot) (1½ cups for Instant pot))
- 2 tablespoon coriander leaves (to garnish)