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