Green Whole Moong curry- a healthy delicious curry made in the pressure cooker.
Green moong or sabut moong is a considered as a very healthy lentil in Asian cooking. You can make so many type of dishes with this healthy lentil. you can make stir fries, dry curries, soups, fritters, pancakes , dosa etc with it.
This green moong dal curry is easy to make and taste delicious. like my all recipe this is also without onion and garlic ,cooked just with the basic Indian spices and tomato etc. Moong dal curry is cooked in all regions of India with slight variation . In Northern part of India it is called as sabut Moong and in Gujarat they call it Mag and the curry is Mag Nu Shaak and in South they use coconut to make it.
This Green moong curry can be made with overnight soaked moong beans or atleast soak it for 5-6 hours so it will cook easily . I have used sprouted moong beans to make this curry as I have sprout in stock. Sprouting make it more nutritious and easy to digest but you can also make it without sprouting the lentil. I have posted a detailed post on sprouting moong beans in my blog earlier.
The recipe is vegan and gluten free. You can make it using an instant pot, stove top , pressure cooker or in a pan, just the cooking time may vary. You only need few basic Indian spices and tomato, green chili, ginger and lemon to add in the curry.
You can serve this delicious moong bean curry with hot chapatis /steamed rice or jeera rice with some salad or dahi as a side dish , pairs well with both.
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Green Moong Bean Curry | Mag Nu Shaak
Green Whole Moong curry- a healthy delicious curry made in the pressure cooker.
Ingredients
- 4 cup Soaked Moong Beans
- 2 big Tomatoes / Tamatar 300 gm
- 2 Green Chillies / Hari Mirch
- 1.5 tsp Ginger / Adrak
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 2 tsp Lemon Juice / Nimbu Ka Ras
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 2 tbsp Ghee or cooking oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
Instructions
- Wash moong beans and then soak them overnight or at least for 5-6 hours.(I have used 4 cups of overnight soaked and sprouted moong beans)
- Grind tomatoes and make puree or chop them finely.
- In the pressure cooker add ghee or oil for tempering.
- When ghee become hot then add cumin seed and mustard seeds.
- Then add the curry leaves, asafoetida and the chopped green chili and ginger and saute for few seconds.
- Now add the tomato puree and salt and cook till oil start separating from the tomatoes.
- Now add all the dry spices in tomatoes and saute for few seconds and then add the moong beans In it.
- Saute it for a minute and then add around 3 cups of hot water and mix well.(you can adjust the quantity of water as per your preference )
- Close the cooker lid and pressure cook on medium heat for 3 whistles or cook till done.
- When the cooker cool down then open the lid and add chopped fresh coriander and lemon juice.
- Enjoy the moong bean curry with chapati, paratha or steamed rice .
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