Green Gram Curry (Whole mung Beans curry) | Whole mung sabzi | Akha moong sabzi | mung bean curry with detailed instructions

Green Gram Curry (Whole mung Beans curry) is vegan, gluten free, simple, delicious,  easy to make Indian style curry made with whole mung beans.

This lentil is also known as Akha moong, hari mung, hari moong dal or whole green gram. This protein packed dal makes for a comforting meal and pairs well with roti/chapati or rice.

Green mung is widely used in Indian recipes to make curry. This lentil is used to make Salad, Starter and Savoury cake.

The taste of this green gram curry is like any home cooked dal and really goes well with a dry veggie dish like Besan wali shimla mirch or Gobhi aloo/Cauliflower and potatoes.

I serve this dal with chapati or with steamed rice with a Cucumber peanut raita.

If you are looking for more Dal recipes, do check out the following on the blog –

Masoor dal tadka

Chana dal palak

Soaking is required to make Green Gram Curry (Whole mung Beans curry)?

I would request you to soak the moong beans before cooking it. It reduces the cook time and gives a better texture to your curry.

In addition to that since these beans are hard with skin, it is good to soak it for atleast an hour before cooking.

However it can be made without soaking also. For that while you prepare things for the curry, immerse it in hot water and then pressure cook it.

How to make Green Gram Curry (Whole mung Beans curry)

Clean, wash and rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour.

Or you can also soak them for overnight. Once soaking time is over pressure cook it in enough water and salt to taste.

Cook on fast flame for upto 2 whistles and then lower the flame and cook further for 5 to 7 minutes.

Switch off the flame and let the pressure release. Transfer the cooked mung beans along with water, into a bowl.

Meanwhile grate 2 large tomatoes. Mince ginger, garlic and chilis.

Heat 1 tbsp oil in the same pressure cooker in which we boiled mung beans. Add minced ginger, garlic and chilis. Saute till the ginger and garlic turns pink and fragrant.

Now add the grated tomatoes and turmeric powder, coriander powder and garam masala powder.

Stir and saute till the tomatoes are cooked and you see oil releasing from the sides of the gravy.

Thereafter, add the cooked moong beans with water. Stir to combine well and if required, add more water and salt as per taste to adjust the consistency.

Bring it to boil, cover the lid and pressure cook sabut moong dal for 1 whistle or for few minutes on a slow flame till the moong beans are softened thoroughly.

Tempering for green moong dal

In a small pan, add 1 tsp oil, once heated add mustard seeds, saute till the mustard seeds splutter.

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Print Recipe

Green Gram Curry (Whole mung Beans curry)

Green Gram Curry (Whole mung Beans curry) is vegan, GF, simple, delicious, easy to make Indian style curry made with whole mung beans. This lentil is also known as Akha moong, hari mung, hari moong dal or whole green gram. It pairs well with roti/chapati or rice.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Akha moong, Green mung bean curry, sabut moong dal, whole green gram curry, Whole mung curry

Servings: 2

Author: Lata Lala

Ingredients

• 1 tablespoon oil
• 1 inch ginger
• 1 green chili
• 4 cloves of garlic
• 2 big tomatoes grated
• 1/4 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt or to taste
• 1/2 cup whole green mung beans sabut moong dal 225 grams
• 3 cups water
• 1/2 juiced lemon
• Tadka/Tempering
• 1 teaspoons oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing asafoetida
• 1 teaspoon Kashmiri red chili powder

Instructions

• Clean, wash and rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour.
• Or you can also soak them for overnight.
• Once soaking time is over pressure cook it in enough water and salt to taste.
• Cook on fast flame for upto 2 whistles and then lower the flame and cook further for 5 to 7 minutes.
• Switch off the flame and let the pressure release.
• Transfer the cooked mung beans along with water, into a bowl.
• Meanwhile grate 2 large tomatoes. Mince ginger, garlic and chilis.
• Heat 1 tbsp oil in the same pressure cooker in which we boiled mung beans.
• Add minced ginger, garlic and chilis. Saute till the ginger and garlic turns pink and fragrant.
• Now add the grated tomatoes and turmeric powder, coriander powder and garam masala powder.
• Stir and saute till the tomatoes are cooked and you see oil releasing from the sides of the gravy.
• Thereafter, add the cooked moong beans with water.
• Stir to combine well and if required, add more water and salt as per taste to adjust the consistency.
• Bring it to boil, cover the lid and pressure cook sabut moong dal for 1 whistle or for few minutes on a slow flame till the moong beans are softened thoroughly.

Tempering for green moong dal

• In a small pan, add 1 tsp oil, once heated add mustard seeds, saute till the mustard seeds splutter.
• Switch off the flame and then add a pinch of asafoetida and 1/2 tsp red chili powder.
• Pour this tempering over the cooked mung sabzi.
• Squeeze lemon juice over dal and serve with rings of onions (lachha pyaz).
• If you are not a fan of lemon in the dal , feel free to skip it.
• We love slight tang in our dal and hence squeeze fresh lemon juice.
• Serve this protein packed whole green moong curry with steamed rice or roti.

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