This Indian whole mung beans recipe (green moong dal) is flavorful, wholesome, and an easy-to-make one-pot meal that is also very filling.
I always make this green gram recipe whenever I am looking for a dish that's spicy, comforting, and makes great leftovers. It's such an easy recipe to make, and it freezes really well.
what is moong dal
Green moong dal is made from whole green mung beans, a small legume commonly used in Indian cooking. It cooks into a soft, hearty texture and works well in dals, soups, and stews.
It has a mild, earthy flavor and pairs well with spices like turmeric, cumin, garlic, and ginger. Since it is a whole bean, it usually takes longer to cook than split moong dal.
are green grams lentils?
No, green grams are a type of bean, but are normally used like lentils. Green grams are different from lentils in terms of botany, but both are legumes.
ingredients you will need
- Green grams - Moong Dal.
- Cooking oil.
- Onion.
- Cloves of garlic - minced.
- Ginger - minced.
- Diced tomatoes.
- Turmeric.
- Kashmiri red chili powder .
- Coriander powder.
- Cumin powder.
- Salt and pepper to taste.
- Chopped coriander, to garnish.
other spices you can use
Like with most curries, a good moong dal draws flavor from the spices you use. Feel free to use other spices you love.
Cumin seeds, asafoetida (hing), sambar powder, curry leaves, and garam masala are examples of other seasonings that go well with lentils and beans.
quick tip
Soak your moong dal for 2-4 hours before cooking to speed up the cooking time. This also helps break down complex sugars and carbohydrates that cause bloating, making it easy on your belly.
Don't have much time? I find a quick soak of even 30 minutes also goes a long way.
serve it with
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also, don't forget to follow Thermospoons on Pinterest and Facebook!
📖 Recipe
Mung Beans Green Moong Dal Recipe
Ingredients
- 1 cup mung beans (green grams) dried whole green grams, stones removed, rinsed, then soaked for at least 30 minutes
- 1 tablespoon cooking oil
- 1 medium sized onion chopped
- 4 cloves garlic minced
- 3.5 cm ginger (about 1 inch) minced
- 3-4 medium tomatoes finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder use more or less, to taste
- 1 teaspoon coriander powder
- ¾ teaspoon cumin powder
- salt and pepper to taste
- a handful chopped coriander to garnish
Instructions
- Add the rinsed green grams to a pot and cover with water (about 3-4 cups). Bring to a boil, then simmer until tender (see note 1 below). Add more water if needed, especially if the green grams are not cooked through. Drain any excess water, then set aside.
- Heat oil in a pot over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.
- Stir in the minced garlic and ginger and cook for 30-60 seconds, or until fragrant.
- Add the chopped tomatoes and cook for 6-8 minutes, stirring, until they break down and look saucy.
- Add turmeric, Kashmiri chili powder, coriander powder, cumin powder, salt, and pepper. Stir well and cook for 1 minute.
- Add the cooked mung beans to the pot and stir to combine. Add a splash of water if needed to loosen the dal.
- Simmer for 8-10 minutes.
- Taste and adjust salt and pepper. Garnish with chopped coriander and serve warm.
Leave a Reply