Green Moong Dal Curry (Moong Bean Curry)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the green gram and soak it for 3 to 4 hours. Do not soak longer, or the skins will separate. Drain, then rinse well.
2. Heat oil in a pan, pot or pressure cooker. Add the mustard seeds (if using) and cumin seeds.
3. When the seeds splutter, fry the curry leaves and green chilies for 1 minute.
4. Add the onions and sauté until golden. Add the ginger and garlic and fry for 1 minute.
5. Add the tomatoes and sauté until they break down and turn mushy.
6. Stir in the salt, turmeric, red chili powder, garam masala and coriander powder. Sauté for 1 to 2 minutes.
7. Add the green gram and pour in the water.
8. In a pot: simmer until the green gram is tender and soft, adding more hot water as needed.
9. In a pressure cooker: cook on medium heat for 3 whistles, then open the lid once the pressure releases.
10. If the curry is runny, mash some of the dal and cook a while longer until thick.
11. Before serving, pour in a teaspoon of ghee and squeeze in some lemon juice. Garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomato