Mung Beans Green Moong Dal Recipe

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.

Course Dinner, Lunch, Main Course

Cuisine Indian, Indian-inspired

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 50

Servings

Calories 249kcal

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

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.