Whole Moong Dal Recipe (Green Mung Bean Curry)

Close view of green moong curry served with coriander leaves in a white bowl.

Whole Moong Dal Recipe (Green Mung Bean Curry)

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This whole moong dal recipe is a simple, home-style curry made with whole green moong, everyday spices, and optional bottle gourd for extra body. You can make it in the Instant Pot or a stovetop pressure cooker for an easy lunch or dinner that pairs well with rice or chapati.

Prep Time 5

Cook Time 30

Total Time 35

Servings

Author Sravanthi Chanda

Ingredients

1 cup whole moong dal green mung beans
3 cups water
1 cup tomatoes chopped
½ cup onion chopped
1 teaspoon ginger minced
1 teaspoon garlic minced
1 cup bottle gourd chopped, optional
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon coriander powder
¼ teaspoon garam masala powder
½ teaspoon kasuri methi dried fenugreek leaves, optional
1 teaspoon oil
1½ teaspoon salt adjust to taste
¼ cup cilantro for garnish

Instructions

Sauté the cumin seeds: Set the Instant Pot to sauté mode or heat a stovetop pressure cooker. Add oil and let it heat for a minute. Add cumin seeds and let them sizzle for about 30 seconds.
½ teaspoon cumin seeds, 1 teaspoon oil
Add aromatics: Add the chopped onion, minced ginger, and minced garlic. Sauté for 3 to 4 minutes until the onion softens and turns slightly golden.
½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
Add tomatoes: Add the chopped tomatoes. Mix and cook for 2 to 3 minutes until the tomatoes soften slightly and start releasing their juices. You can use tomato puree or canned tomatoes as well.
1 cup tomatoes
Add vegetables and spices: Add the chopped bottle gourd, if using. Then add turmeric, red chili powder, coriander powder, and salt. Mix everything together.
1 cup bottle gourd, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, 1½ teaspoon salt
Add dal: Add the rinsed whole moong dal and stir so the beans mix with the masala.
1 cup whole moong dal
Add water and pressure cook: Add 3 cups of water. Deglaze the pot well so nothing sticks to the bottom. Close the lid and set the valve to sealing.
3 cups water
For Instant Pot: Pressure cook on high for 10 minutes for soaked mung beans or 15 minutes for unsoaked mung beans.
For Stovetop: Cook for 4 to 5 whistles for soaked whole moong dal or 6 to 7 whistles for unsoaked dal.
Add kasuri methi and cilantro: Open the lid. The dal should be soft and the gravy should look medium-thick. Add kasuri methi, garam masala, and fresh cilantro. Stir and check the salt. If the dal looks too thick, add a little hot water and mix. You can even add coconut milk to make the curry rich and creamy.
¼ teaspoon garam masala powder, ½ teaspoon kasuri methi, ¼ cup cilantro
Finish and serve: Once mixed, the dal is ready to serve hot.

Notes

Tested Tips from My Kitchen

Soaking tip: Soaking the whole moong dal for 4 to 8 hours shortens the cook time to 10 minutes. If needed, skip soaking and cook for 15 minutes instead. Both methods work well.
Deglazing matters: After adding water, scrape the bottom of the pot well to help avoid the burn notice.
Kasuri methi: Add kasuri methi after pressure cooking, not before. This keeps the flavor fresher in the finished dal.
Consistency: The dal thickens as it cools. If it gets too thick, stir in a little hot water when reheating.
Vegetable swap: Bottle gourd works well because it softens fully and blends into the gravy. Other veggies like potatoes, carrots, beets, green beans, pumpkin, and squash also go well. You can skip veggies as well.
Spice level: Reduce the red chili powder to ¼ teaspoon for a milder version.
Freezer-friendly: This dal freezes well. Cool it completely before storing in airtight containers. Freeze for up to 3 months.
Sprout variation: You can use mung bean sprouts as well to make this dal. If you enjoy mung beans in other forms, try Instant Pot steamed sprouts or mung bean salad as a quick weekday side.

Nutrition