Moong curry, also known as mung bean curry, is a delicious and nutritious dish that is perfect for those following a vegan diet. Made from split and hulled mung beans, this curry is rich in protein, fiber, and a variety of essential vitamins and minerals.
One of the best things about moong curry is its versatility. It can be made in a variety of ways, depending on the region and the cook’s personal preferences. Some versions are thick and creamy, while others are lighter and brothier. Some versions use coconut milk for added richness, while others rely on tomatoes and onions for a more tomato-based curry. This dish can be served with rice, naan or even with roti.
Another great thing about moong curry is that it is relatively easy to make. Most versions of the dish can be prepared in under an hour, making it a great option for busy weeknight meals. The beans can be soaked overnight which can be cooked in an Instant pot or pressure cooker or on stove-top in a pan with water. Once the beans are cooked, it can be added to the curry sauce which can be made with ingredients like ginger, garlic, onions, tomatoes, and spices like cumin, coriander, and turmeric.
As a vegan dish, moong curry is a great source of plant-based protein. The mung beans provide a whopping 14 grams of protein per cup, making it an excellent option for those looking to boost their protein intake without consuming animal products. It’s also low in fat, making it a healthy and satisfying option.
In conclusion, Moong curry is a delicious, versatile, and nutritious vegan dish that is perfect for those following a plant-based diet. It’s easy to make, and it’s packed with protein and other essential nutrients. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, moong curry is a great choice.
In a pressure cooker heat oil and add bay leaves, cumin seeds, coriander seeds, whole red chilly and let it splutter.
Then add ginger garlic paste and onion. Fry till it’s golden brown.
Add all the powdered spices except garam masala and cook for 1-2 minutes.
Add chopped tomato and cook till its mussy, then add presoaked moong bean to the cooker and mix.
Add water, garam masala, and salt. Pressure cook it till 3 whistles or if you have a no whistle cooker then cook it for 15 to 20 minutes.
Let the pressure release and add split green chilies and coriander leaves.