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Whole Moong Curry

| March 19, 2013 Comment


whole-moong curry

Whole Moong Curry is a dry curry made in Gujarati style with unpeeled (whole) moong beans. This is a healthy side for rice. Whole moong is rich in protein and fiber and a tasty addition to any vegetarian or vegan meal.

Servings: 4
Cooking Time: 20 minutes


  • 1 cup whole moong dal (unpeeled, green)
  • 2 cups tomatoes, cut into small cubes
  • 1-2 tsp sugar (optional)
  • Salt to taste
  • 1 lime/lemon, cut into wedges

For Seasoning

  • 3 tbsp vegetable oil
  • Asafoetida powder, a pinch
  • 1 tsp mustard seeds (rai)
  • 2 tsp cumin seeds (jeera)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1-2 green chillies, slit or whole
  • 1 tbsp cilantro (coriander leaves), finely chopped


  1. Cook the moong dal with 2 cups water and some salt in the pressure cooker for 1-2 whistles, or boil the dal separately.
  2. Heat the oil in a medium pan. Add the asafoetida powder, mustard and cumin seeds and fry until they start to pop.
  3. Add the turmeric powder and the boiled moong dal and cook on medium-high heat for 4-5 minutes, stirring as needed, until any leftover moisture evaporates.
  4. Add the tomatoes, coriander powder, red chilli powder, sugar, and green chilli, and cook on low heat for 5-7 minutes.
  5. Remove from heat and garnish the whole moong curry with cilantro. Serve hot with plain rice and a few lime wedges.


Category: Bean Recipes, Bean Recipes - No-Onion No-Garlic, Vegan Bean Recipes

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