Green gram curry (Mung beans curry)

Green gram curry recipe with Instant pot & stovetop instructions – Green gram also known as mung bean, green moong dal or whole moong dal is a lentil that is widely used in Asian cooking. This green dal is used to make curry, stew, stir fry, soup and even sweet dishes. Green gram is also sprouted and added to noodles and sprouts salads. In Indian cuisine, these are mostly used to make a curry or dosa like this pesarattu.

This green gram curry is delicious, easy to make and goes very well with plain rice or roti. Sometimes we also eat this with Jeera rice, ghee rice or turmeric rice.

Since green gram are whole lentils with the skin, it is good to soak them for atleast 3 to 4 hours to avoid tummy problems. Soaking also cuts down the cook time and gives a better texture to your final dish.

This is one legume that doesn’t need long soaking. However they can also be cooked without soaking.

Green gram curry can be made in a pot or Instant pot. For many years I have made this in a pot as it is easy to watch them so they don’t overcook.

I have been using Instant pot for over a year so I made this a lot of times in it. I have updated this post with IP instructions too. If making in the IP you can also cook your rice along with the green gram curry.

More Dal recipes
Dal Makhani
Masoor Dal
Chana dal
Rajma Recipe

Preparation

If using instant pot, read the instructions from the recipe card below. This method is for stovetop to cook in a pot or traditional Indian pressure cooker. Rinse half cup green gram very well and soak in enough water for 3 to 4 hours. Chop onions, tomatoes and chilies.

How to make green moong dal curry

1. Heat 1½ tablespoon ghee or oil in a pot or cooker. When the oil turns hot, add ½ teaspoon cumin & ¼ teaspoon mustard seeds (optional). The seeds will begin to splutter, then add curry leaves or bay leaf. Saute until a nice aroma comes out. Then add ¾ teaspoon ginger & ¾ teaspoon garlic (chopped or paste). Saute for 1 to 2 mins until the ginger garlic smells good.

2. Add 1 large onion finely chopped and 1 chopped green chili (optional). Saute until the onions turn golden.

3. Then add

• 2 medium tomatoes (chopped or pureed)
• ¾ teaspoon salt
• ¼ teaspoon turmeric. Cook until they break down and turn mushy. I usually cover and cook at this stage to quicken the process.

4. Then add the following spice powders:

• ½ teaspoon garam masala
• ½ to ¾ teaspoon red chilli powder
• ¾ teaspoon coriander powder

5. Saute for a minute until the masala smells good.

6. Drain the water from the green moong dal and add them here. Mine were over-soaked and even began to sprout slightly.

7. Pour 1½ cups water (or just enough to cover them). Soaked green gram doesn’t need a lot of water. So add carefully. If needed add more later.

To cook in pot, cover and simmer them on a low to medium heat until cooked through and soft.

To cook in pressure cooker, cover and pressure cook for 3 whistles on a medium heat. When the pressure releases, open the lid. If the dal is runny, evaporate the excess by cooking for a little longer. If it is too thick, pour some hot water and give a stir.

I usually take off when there is little more moisture in the pot as the curry thickens when it cools down. Taste it and add more salt if needed.

Garnish with coriander leaves. Top green gram curry with ghee & squeeze in some lemon juice. Serve it with plain rice or roti.

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Recipe card