According to me, green moong dal fry is an under rated dish. I find it equally tasty as dal makhani, of course a lighter version of it.
I can have this all day long with steamed rice or roti.
Mung bean curry
Mung bean or whole green moong is packed with protein, anti oxidants and nutrients. Apart from it, can also help you in lowering cholestrol levels.
Do you need more reasons to include this tasty and healthy legume in your diet?
Comparatively, green moong is easy to cook than other legumes. It is also easily digestible. Just make sure to add ginger, garlic and asafoetida just like you add to other dals, to reduce the gastric effects.
Green moong dal fry | Mung bean curry recipe
- ¾ cup Whole green gram Mung bean
- 2 Green chilli
- 1 Onion
- 2 Tomato
- 1 teaspoon Ginger garlic paste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Dhaniya powder
- ½ teaspoon Kasuri methi
- 1 tablespoon Ghee/ Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafoetida
- Salt - As needed
- Soak dal to approx 4-6 hours and pressure cook for 3-4 whistles.
- Chop onions and tomatoes finely.
- Heat a heavy bottomed vessel with ghee/oil and splutter cumin seeds.
- After that, add asafoetida, onions and fry for to min till translucent.
- Then add ginger garlic paste and fry till fragrant.
- Add chopped tomatoes along with slit green chilli, salt.
- Fry till tomatoes turns mushy and add all the powders. Cook for a minute.
- Then add cooked dal.
- Add enough water (1 & ½ cups) and cook in low flame for 5-8 minutes, till it becomes a thick, homogenous.
- Boiling longer in mashed way gives creamier texture.
- You can add a dash of cooking cream and butter before switching off the stove.
- Lemon juice after switching off the stove gives a nice touch as well.
1. Wash green moong firstly and soak atleast 4-6 hours.
2. Once done, drain water, change it and and pressure cook for 4 whistles in medium flame.
For ¾ cup mung bean, you can add 1 & ½ cups water for pressure cooking directly in a cooker.
3. Chop onions and tomatoes finely.
4. Heat a heavy bottomed vessel with ghee/oil and splutter cumin seeds.
5. After spluttering, add asafoetida, onion and fry till translucent.
Then add ginger garlic paste and cook until fragrant
6. Add chopped tomatoes along with slit green chilli, salt. fry till tomatoes turns mushy and add all the powders.
7. Fry for a minute. Then add cooked dal.
8. Add enough water (1 & ½ cups) and cook in low flame for 5-8 minutes, till it becomes a thick.
Top with butter or fresh cream and serve with any pulavs or Plain rice or roti /chapati