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green moong dal recipe

green moong dal, green gram curry or sabut moong dal

yummy indian kitchen
A dal tadka recipe made using green moong dal or mung beans
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Prep Time 20 minutes
Cook Time 1 hour
Course Curries/Gravies
Cuisine Andhra/South Indian, North Indian, Punjabi
Servings 4
Calories 102 kcal


To cook dal:

  • 1 cup green moong dal (sabut moong dal)
  • 3 cups water

Tadka for dal:

  • 3 tablespoon oil (olive or vegetable oil)
  • 1 medium size cinnamon stick (dalchini)
  • 3 cloves (loung)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon mustard seeds (rai)
  • 4 dried red chillies
  • 6 curry leaves
  • 2 slit green chillies
  • 2 garlic cloves (lehsun)
  • 1 teaspoon ginger garlic paste
  • 1 medium size onion, sliced or chopped
  • 1 tomato, chopped
  • salt to taste
  • 1 tsp red chilli powder
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder (optional)
  • 1 cup water
  • 1 teaspoon crushed kasoori methi
  • 2 tablespoon chopped coriander leaves


Boiling the dal:

  • Firstly, take a pressure cooker, add the dal into the cooker after washing it thoroughly.
  • Add 3 cups water into the cooker.
  • Pressure cook the dal for 6-7 whistles on high flame.
  • After 6 to 7 whistles switch off the flame and let the steam release naturally.

Giving tadka:

  • Take a cooking pan or a wok, add oil and heat it.
  • Add cinnamon stick, cloves, mustard seeds, cumin seeds and let them splutter.
  • Add the gralic cloves, dried red chillies, curry leaves, and saute for few seconds.
  • Add the slit green chillies.
  • Add the sliced onions and cook until very slight brown color.
  • Add ginger garlic paste and saute for few minutes on low flame.
  • Add chopped tomatoes and give a mix.
  • Add dry spices such as cumin powder, coriander powder, garam masala powder, black pepper powder.
  • Mix and let everything cook until oil releases and tomatoes turn soft.
  • Add water and give a mix.
  • Add the pressure cooked dal into the tadka, give a mix.
  • Add dried kasoori methi into it.
  • Let the dal cook for 5-10 minutes on low flame and keep it covered.
  • Keep stirring in between and do not let the water absorb completely.
  • When the dals gets a good gravy texture switch off the flame.
  • Lastly, garnish with chopped coriander leaves and serve hot with roti or rice.


  • Here, I have not soaked the dal for hours and used the dal without soaking as I have pressure cooked the dal and does not require soaking.
  • It can be tenderized in 6 to 7 whistles.
  • Do not mash the dal after pressure cooking.
  • Just add directly after pressure cooking.
  • Do not let the curry absorb all the water as the dal turns sticky later on by absorbing all the water and it is necessary to have a gravy kind of texture.


Nutrition Facts
green moong dal, green gram curry or sabut moong dal
Amount Per Serving
Calories 102 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 9mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 57IU1%
Vitamin C 30mg36%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.