Mung Vegan Curry

Moong Curry Recipe | Vegan Moong Curry Recipe

6 hours passive time is for soaking Moong
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 6 hours 45 minutes
Servings 4 People


  • Ingredients
  • 250 grams whole moong soaked in water (Mungo in Czech)
  • 2 medium Onion finely sliced
  • 1 medium Tomato finely chopped
  • 1 teaspoon Ginger-Garlic paste
  • 1 piece bayleaves
  • 1 pieces Red chilly whole
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Coriander seeds
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Red chilly powder
  • 1/2 teaspoon Garam masala
  • Salt To taste
  • leaves Coriander for garnish
  • 2 Green chilies for garnish
  • 2 tablespoon Oil
  • 300 ml Water


  1. In a pressure cooker heat oil and add bay leaves, cumin seeds, coriander seeds, whole red chilly and let it splutter.
  2. Then add ginger garlic paste and onion. Fry till it’s golden brown.
  3. Add all the powdered spices except garam masala and cook for 1-2 minutes.
  4. Add chopped tomato and cook till its mussy, then add presoaked moong bean to the cooker and mix.
  5. 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.
  6. Let the pressure release and add split green chilies and coriander leaves.

Recipe Notes

Serve it with chapati or rice.