Green Moong Bean Curry | Mag Nu Shaak
Green Whole Moong curry- a healthy delicious curry made in the pressure cooker.
Servings: 5 person
Calories: 640kcal
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 .
Nutrition
Calories: 640kcal | Carbohydrates: 106g | Protein: 40g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 93mg | Potassium: 2104mg | Fiber: 28g | Sugar: 12g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 230mg | Iron: 12mg