Go Back
+ servings
green moong dal recipe
Print Recipe
0 from 0 votes

green moong dal, green gram curry or sabut moong dal

A dal tadka recipe made using green moong dal or mung beans
Prep Time20 mins
Cook Time1 hr
Course: Curries/Gravies
Cuisine: Andhra/South Indian, North Indian, Punjabi
Servings: 4
Calories: 102kcal
Author: yummy indian kitchen

Ingredients

To cook dal:

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

Tadka for dal:

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

Instructions

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.

Notes

  • 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

Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 30mg | Calcium: 11mg | Iron: 1mg
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!