Make this delicious Green Moong Dal Recipe (also known as Green Gram Curry) in the pressure cooker, Instant pot or in a pot on the stovetop. Green gram also known as Mung Bean, green moong dal or whole Moong dal is a lentil that is widely used in Asian cooking. This green dal is used to make curry, stew, stir fry, soup and even sweet dishes. Green gram is also sprouted and added to Noodles and Sprouts salads. In Indian cuisine, these are mostly used to make a curry or dosa like this Pesarattu.
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About Green Moong Dal
Green Moong Dal curry is a delicious Indian dish where whole mung beans (Sabut Moong) are cooked with onions, tomatoes, whole & ground spices. It is one of those dishes that is actually cooked in many regions of India.
North Indians call it as Sabut Moong Dal, the Tamil Nadu version is known as Pachai Payaru curry, the Kerala dish is known as Cherupayar Curry & the Andhra version is well-known as Pesalu kura. Surprisingly all these taste different & so delicious!
The recipe I have shared here is the simplest and it makes for a delicious, comforting and hearty meal when served over plain steamed rice or roti. Sometimes we also eat this with Jeera rice, Ghee rice or Turmeric rice.
This recipe can be prepared in a stovetop cooker, instant pot or a regular pot. I have the instructions for all these methods. If using a instant pot, you may cook the rice as well along with the curry.
Most Indians prefer to cook their lentils & legumes in a pressure cooker for convenience & for the lovely texture. A pressure cooker also helps you bypass the soaking step.
Though Green gram can be cooked without soaking, it is best to soak them for at least 3 to 4 hours prior to cooking to avoid tummy problems. The fiber-rich skin on this whole lentils is harder to digest if cooked without soaking, especially when you cook in a pot.
However to cook in the Instant pot I don’t soak them.
More Dal recipes
Dal Makhani
Masoor Dal
Chana dal
Rajma Recipe
Photo Guide
How to Make Green Moong Dal (Stepwise Photos)
Preparation
1. Rinse ½ cup green gram very well. You don’t need to soak them if you use a instant pot, just immerse them in water until you prepare the ingredients & make the masala. But if you are using a pot or an Indian pressure cooker, soak the lentils in enough water for 3 to 4 hours. If you are in a hurry you may bring 1.5 cups water to a rolling boil and turn off. Add the rinsed green dal to the hot water and let soak for at least 45 mins.
2. Prepare the following ingredients:
- ½ cup fine chopped onions (1 medium)
- ¾ cup fine chopped tomatoes (1 medium)
- 1½ teaspoons Ginger garlic paste (¾ inch ginger, 2 to 3 garlic cloves)
- 1 green chilli (Indian/ Thai or Serrano peppers) Chopped or sliced, optional
3. Measure and set aside the following:
- ½ teaspoon cumin seeds
- ½ to ¾ teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¾ teaspoon salt (adjust to taste)
Make Green Moong Dal Curry
4. Heat 1½ tablespoon ghee or oil in a pot or cooker (saute mode on Instant pot). When the oil turns hot, add ½ teaspoon cumin & ¼ teaspoon mustard seeds (optional). The seeds will begin to splutter, then add curry leaves or bay leaf & green chilies. Saute until a nice aroma comes out, for 30 seconds.
5. Add onions & saute until they turn golden. Add ginger garlic paste and saute for a minute until it begins to smell aromatic.
6. Add tomatoes. Cook until they break down and turn mushy. I usually cover and cook at this stage to quicken the process.
7. Add all the ground spices and salt – red chilli powder, garam masala, coriander powder and turmeric.
8. Saute for a minute until the masala smells good.
9. Drain the water from the green moong dal and add them here. Pour 1½ cups water for pressure cooking or 2½ cups if cooking in a pot. Soaked green gram doesn’t need a lot of water. So add carefully. If needed add more later.
10. To cook in pot, bring it to a rolling boil on a high heat. Reduce the heat, cover and simmer them on a low to medium heat until cooked through and soft.
11. To cook in pressure cooker, cover and pressure cook for 3 whistles on a medium heat. When the pressure releases, open the lid. If the dal is runny, evaporate the excess by cooking for a little longer. If it is too thick, pour some hot water and give a stir.
Instant Pot: Cover the IP, position the vent to sealing and pressure cook for 12 mins. If using dried mung beans (without soaking) then cook them for 15 mins. Wait for the pressure to release naturally.
I usually take off when there is little more moisture in the pot as the curry thickens when it cools down. Taste it and add more salt if needed. To thicken, mash some of the dal.
Garnish with coriander leaves.
Top green gram curry with ghee & squeeze in some lemon juice. Serve it with plain rice or roti.
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Recipe Card
Green Moong Dal (Mung Bean Curry)
4.99 from 174 votes
Green moong dal curry is a delicious protein packed dish made with mung beans, onions, tomatoes, spices and herbs. Instructions included to make this in the instant pot & in a regular pot on the stovetop.
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Prep Time10 minutes minutes
Cook Time30 minutes minutes
Total Time40 minutes minutes
Servings2
AuthorSwasthi
Ingredients (US cup = 240ml )
- ½ cup green gram (dried whole green moong, mung beans)
- ½ cup onions fine chopped (1 medium)
- ¾ cup tomatoes deseeded & chopped or pureed (1 large)
- 1 green chili chopped (optional)
- ¾ teaspoon ginger minced or paste (¾ inch)
- 2 to 3 garlic cloves minced (or ¾ teaspoon paste)
- 1 sprig curry leaves or bay leaf
- 1½ to 2 tablespoons oil or ghee
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon mustard seeds (optional)
- ½ to ¾ teaspoon Kashmiri red chili powder (adjust to taste)
- ½ teaspoon garam masala
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¾ teaspoon salt (adjust to taste)
- 1½ cups water (3 cups for pot) (1½ cups for Instant pot)
- 2 tablespoon coriander leaves to garnish
Instructions
How to Make Green Moong Dal Curry (Stovetop)
Rinse and soak green gram for 3 to 4 hours. Avoid over soaking as the skin begins to separate on its own while cooking. Once soaked, discard the water and rinse them well.
Heat a pan or pot or pressure cooker with oil.Add mustard seeds (optional) & cumin seeds.
When they begins to splutter, fry curry leaves & green chilies for 1 minute.
Add onions & saute until golden. Add the ginger garlic & fry for a minute.
Next add tomatoes & saute until they break down and turn mushy
Stir in red chili powder, garam masala & coriander powder. Saute for about 1 to 2 minutes.
Add the green gram and pour water.
If cooking in a pot: Cook till the green gram is tender & soft. Add more hot water if required, as you cook.
If using a pressure cooker, cook on a medium heat for 3 whistles. When the pressure releases, open the lid.
If the curry is runny, mash the green moong dal a bit and cook further for a while until it becomes thick.
Pour a teaspoon of ghee before serving. Squeeze in some lemon juice. Garnish with coriander leaves. Serve with rice or chapati.
Instant Pot Green Gram Curry
Rinse the green moong dal well and keep immersed in fresh water until you prepare the ingredients. Press saute button on your Instant pot and wait for the display to show “HOT”.
Pour oil or ghee. Add cumin seeds, curry leaves, onions and green chili.
Saute until the onions turn light golden. Stir in the ginger garlic & saute for 30 to 60 seconds.
Add tomatoes and sprinkle salt. Saute until the tomatoes turn soft and mushy.
Add chilli powder, garam masala, coriander powder & turmeric. Saute for 30 seconds & press cancel button.
Pour water and mix well at the bottom of the steel insert to deglaze any bits of food stuck. At this stage if you desire you can also blend the onion tomato masala using a hand blender.
Drain water from the green gram and add them. (Optional for cooking rice – Place a trivet and then the rice bowl. Cover the rice bowl.)
Secure the IP with the lid and position the steam release handle to sealing.
Press pressure cook button and set the timer to 12 mins. If using dried mung beans (unsoaked) then cook them for 15 mins.
Let the pressure release naturally for 10 mins, then release the rest manually.
Garnish green gram dal with coriander leaves. You can also stir in some coconut milk or lemon juice if you want.
Notes
- If you are cooking in a pot without pressure cooker, it is not essential to soak the green moong dal but soaking improves the flavor and saves cook time
- 1/4 cup coconut milk can be added towards the end.
- You can also blend 3 to 4 tbsps of fresh coconut with little water to a smooth paste and add it to the curry along with green moong dal.
- To finish off, you can also temper the dal with 1 tbsp ghee, a pinch of cumin, 1 dried red chilli, little red chilli powder & a pinch of hing. But the basic dal itself is delicious!
Video
Watch Green Moong Curry Video
NUTRITION INFO (estimation only)
Nutrition Facts
Green Moong Dal (Mung Bean Curry)
Amount Per Serving
Calories 218Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 655mg28%
Potassium 585mg17%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 5g6%
Protein 9g18%
Vitamin A 370IU7%
Vitamin C 30mg36%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes
Green Moong Dal Curry first published in November 2014. Updated and republished in December 2019.
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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