Green Moong Curry Recipe – a simple, nutritious, and comforting meal, this Green Moong Curry is just perfect for weekday lunch or dinner. Made with whole green gram, aromatic spices, and a light gravy, this dish is not only delicious but also packed with protein and goodness.
Green Moong Curry is a healthy, protein-rich Indian dish made using whole green gram, aromatic spices, and a simple onion-tomato base. This easy green moong dal recipe is perfect for everyday meals and pairs beautifully with rice or chapati.
If you are looking for a nutritious and comforting curry, this whole moong dal curry is a must-try.
It’s one of those recipes that reminds you of home-cooked comfort food—easy to prepare, wholesome, and satisfying with every bite. Pair it with hot rice or soft chapatis, and you have a complete meal ready! Watch the step-by-step video here –
Table of Contents
Ingredients
Main Ingredients
- Whole Moong – 1 cup (soaked overnight & pressure cooked with salt – 2 whistles)
- Onion – 1 medium, chopped
- Tomato – 1 medium, pureed
- Green chillies – 2, slit
- Oil – 2 tbsp
- Salt – to taste
- Coriander leaves – for garnish
Whole Spices
- Cinnamon – 1-inch
- Black cardamom – 1
- Cloves – 3
Dry Spices
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp (heaped)
- Cumin powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Pepper powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
How To Make Green Moong Curry
- Prepare the Moong
Soak the whole moong overnight. Pressure cook with a little salt for 2 whistles until soft but not mushy. - Make the Curry Base
Heat oil in a pan. Add the whole spices – cinnamon, black cardamom, and cloves. Let them release their aroma. Add chopped onions and sauté till they turn light golden. Then add the tomato puree and salt and cook until the oil begins to separate. - Add Dry Spices
Add red chilli powder, coriander powder, cumin powder, turmeric, and pepper powder. Mix well and cook for a minute. Add a dash of water to stop the spices from burning. - Add Cooked Moong
Now, add the pressure-cooked moong along with some of its water. Mix well. Cover and cook so all the flavours blend beautifully. - Finish with Garam Masala
Finally, add the slit green chillies, coriander leaves, and garam masala powder. Adjust salt if needed
Serving Suggestions
- Serve with steamed rice for a comforting meal
- Pair with chapati or roti for a light dinner
- Add a side of grilled vegetables, pickle, and papad for extra flavour
Health Benefits of Green Moong
Green moong (whole green gram) is:
- Rich in protein and fiber
- Easy to digest
- Great for weight management
- Perfect for a healthy Indian diet
Tips for Perfect Green Moong Curry
- Don’t overcook the moong—it should hold its shape
- Add a little extra pepper for a warm, spicy kick
- You can add a dash of lemon juice at the end for freshness
Why You’ll Love This Recipe
- High in protein and fiber
- Made with simple pantry ingredients
- Perfect for everyday meals
- Light, healthy, quick, and easy to digest
This Green Moong Curry Recipe is proof that simple ingredients can create something truly comforting and delicious. Do try it and let me know how it turns out 😊
If you enjoyed this recipe, don’t forget to check out more recipes on Flavours by AR!
Other Indian Vegetarian Recipes You May Like
Whole Pulses with Bottle Masala
Sabut Masoor Dal Recipe in a Pressure Cooker
Printable Recipe Card
Green Moong Curry Recipe | Healthy Whole Moong Dal Curry
Materials
Main Ingredients
- 1 cup Whole Moong soaked overnight & pressure cooked with salt – 2 whistles
- 1 medium Onion chopped
- 1 medium Tomato pureed
- 2 Green chillies slit
- 2 Oil
- Salt
- Coriander leaves – for garnish
Whole Spices
- 1 inch Cinnamon stick
- 1 Black cardamom
- 3 Cloves
Dry Spices
- 1 tsp Red chilli powder
- 1 tsp Coriander powder heaped
- ½ tsp Cumin powder
- ½ tsp Turmeric powder
- ½ tsp Pepper powder
- ½ tsp Garam masala powder
Instructions
- Soak the whole moong overnight. Pressure cook with a little salt for 2 whistles until soft but not mushy.
- Heat oil in a pan. Add the whole spices – cinnamon, black cardamom, and cloves. Let them release their aroma. Add chopped onions and sauté till they turn light golden. Then add the tomato puree and salt and cook until the oil begins to separate.
- Add red chilli powder, coriander powder, cumin powder, turmeric, and pepper powder. Mix well and cook for a minute. Add a dash of water to stop the spices from burning.
- Now, add the pressure-cooked moong along with some of its water. Mix well. Cover and cook so all the flavours blend beautifully.
- Finally, add the slit green chillies, coriander leaves, and garam masala powder. Adjust salt if needed
Video
Notes
- Do not over cook the moong beans for the best results.
- Adjust spices to suit your taste
- Add water as needed to make gravy, depending on what you want to serve it with.
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