If you are looking for a healthy and delicious lentil curry for your rotis or plain rice, try this Green gram curry. Green gram or moong bean is a nutritious whole lentil used vastly in making curries, stews, salads, soups, sweets, etc. Furthermore, cooking green gram is the easiest when compared to other whole lentils. Most of them require soaking for at least 8 hours or overnight. However, green gram requires only 3-4 hours of soaking. You could cook these directly, but soaking helps reduce the cooking time and decrease the gas and bloating that may result from eating these whole lentils.
Green gram curry or green moong dal is a simple dish that goes well with chapatis and plain rice. In this recipe, I am going to pressure cook these lentils using a traditional pressure cooker. However, you could use an Instant pot or a regular pot(requires a longer time to cook) as well. Continue reading to know how to make green gram curry.
Prep time: 4 hours
Cook time: 15 minutes
Total time: 4 hours, 15 minutes
Yield: 3-4 servings
2 teaspoons of cooking oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped
1/2 teaspoon minced ginger
1 teaspoon minced garlic
2 medium tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder or to taste
200g Green gram or green moong beans, soaked for 4 hours, and drained
500ml of water
Salt to taste
1/2 teaspoon MDH kitchen king masala/garam masala(any brand)
2 teaspoons of cooking oil/ghee
1/2 teaspoon mustard seeds
2 dried red chilies, split into halves
A pinch of hing/ asafoetida
One sprig of curry leaves
- Heat cooking oil in a pressure cooker.
- Once hot, add cumin seeds, ginger, and garlic, saute until aromatic on low heat.
- Add chopped onions, and sauté until onions are translucent.
- Add chopped tomatoes and sauté until soft.
- Add salt, turmeric powder, red chili powder, and sauté for 30 seconds.
- Transfer soaked and drained green moong beans and pour water.
- Cover the lid, and pressure cook for 2-3 whistles or until Moong is well cooked and soft. Allow the pressure to release naturally.
- Then add water if required to adjust consistency and cook on low heat.
- Taste for salt and adjust if necessary.
- Add kitchen king masala and cook for a minute on low heat.
- Meanwhile, for the tadka – heat oil in a separate pan on medium heat. Once hot, add mustard seeds and allow them to pop.
- Add dried red chilies, hing and curry leaves.
- Turn off and pour the tadka into the green gram curry and mix.
- Enjoy delicious green gram curry or green moong dal with rotis/chapati or plain steamed rice.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Green gram curry could be stored in the refrigerator for up to 2 days.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤