Masala & Flame
All recipes
Moong Curry
Curry

Moong Curry

Whole moong bean curry is one of those quietly nourishing things the North Indian kitchen does effortlessly — legumes pressure-cooked until just soft and draped in a simple masala of onion, tomato and whole spices. It is vegan, light, and exactly what you want with plain rice or a chapati.

45 minServes 4 mild–medium

Method

  1. Soak the moong beans in plenty of cold water for at least 6 hours or overnight. Drain before cooking.
  2. Heat oil in a pressure cooker over medium heat. Add the bay leaf, cumin seeds, coriander seeds and dried red chilli. Let them splutter.
  3. Add the ginger-garlic paste and sliced onions. Fry until golden brown, about 8 minutes .
  4. Add all the powdered spices except garam masala and cook for 1–2 minutes .
  5. Add the chopped tomato and cook until it is soft and mushy, about 4 minutes .
  6. Stir in the soaked moong beans, water, garam masala and salt. Mix well.
  7. Pressure-cook for 3 whistles (or about 15–20 minutes on a no-whistle cooker). Allow the pressure to release naturally.
  8. Stir, adjust salt, and scatter split green chillies and fresh coriander on top. Serve with chapati or rice.

Cook's note. If you do not have a pressure cooker, cook the soaked beans in a covered pot with plenty of water for 30–40 minutes until completely tender, then add the masala.

The story

Moong is one of the oldest cultivated legumes in South Asia, with evidence of cultivation dating back 4,500 years. Whole moong curry — as distinct from the split yellow dal — was historically prized for being easier to digest than heavier dals and was prescribed in Ayurvedic texts as food for convalescence. In Czech shops it is sold as 'mungo'.