Green gram is known as “pachai payaru” in tamil and “moong dal” in Hindi. This moong dal gravy is yet another addition to my long list of
side dishes for chapati. This is very easy to prepare and is a great side dish for both chapati and rice.Today we will learn how to make moong dal curry following this easy recipe with step wise pictures.
Green Gram Dal/Moong Dal Recipe
Prep time – under 15 mins
Cook time – under 30 mins
Serves – 2
Ingredients needed
Green gram – 1/2 cup
Tomatoes – 3 medium size
Turmeric powder -1/4 tsp
Chilli powder – 1 tsp flat
Coriander powder – 2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp or (kitchen king masala powder )
Salt as needed
For grinding
Onion – 2 medium size
Green chilli – 1-2
Garlic cloves – 4
Ginger – 1 inch piece
For the seasoning
Oil – 2 1/2 tbsp
Cumin/ jeera seeds – 1 tsp
For garnishing
Coriander leaves
Preparation ( keep these 3 things ready)
1.Wash and soak green gram dal for 4 hours. Pressure cook with just enough water and little salt for 3 whistles. Suppose if you forget to soak green gram, then you have to pressure cook it for more whistles until soft.
2.
Blanch tomatoes – Put them in boiling water and switch off the flame. Let it remain in hot water for 10 minutes. Then remove from water, peel off the skin and grind it to a puree.
3.Grind chopped onions, garlic, ginger and green chillies to a fine paste without adding water.
Method
Heat oil in a kadai or pressure pan, add cumin seeds, when it splutters, add the ground paste and saute nicely until it changes color and the raw flavor goes. (if you do not saute this paste well, then you will get raw onion smell in the gravy)
Then add tomato puree, turmeric powder, salt, chilli powder, garam masala powder, coriander and cumin powder and saute well until the mixture oozes out oil. (see the difference between both the pictures below)
Add cooked green gram only after the tomatoes are well cooked. Saute for 2-3 seconds and then add 1 1/2 cup of water. Simmer and cook on low flame for 10 minutes.
Alternatively, you can pressure cook for 1 whistle. Once the pressure subsides, open the cooker, add another 1/2 cup of water and boil for 2-3 minutes. Switch off the flame and garnish with finely chopped coriander leaves. Check for salt.
Comforting, filling, delicious, simple and healthy Moong dal gravy is ready to be served with roti, parathas or rice.
Note – You can adjust the consistency of the gravy according to your preferences.
Check out more Dal Recipes
Dinner Ideas
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| Indian dinner Ideas – Rotis-Moong Dal-Cucumber /kheera Raita |
Indian Dinner Ideas- Roti – Cucumber raita -Moong dal
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View Comments (43)
Love the dish
I make this often.. healthy recipe.. :)
very tempting and mouthwatering recipe....
Healthy dal Paddu! Even I do this dal with slightly different procedure. Loved the 1st pic!
hi padhu i almost tried all your recipes and it came very well . awesome such a fingerliking dish
I love to make all types of legumes and beans in my pressure cooker. However, I've got to assume that Indian and American cookers are different somehow. Mine doesn't whistle...it hisses the steam out continuously. Can you convert your direction of "1 whistle" into a number of minutes for me? I know moong beans don't need much time to cook. BTW, love your recipes! Thanks!
You need to put what we call a weight on the outlet where steam hisses out. When the pressure builds up enough it lifts the weight and the steam whistles out until the pressure inside is the same as outside.
Padhu ji, you explain everything so good. Hats off to you. its sounds and looks very delicious. I will definitely try this. Thank you.
hey padhu....love moong dal and this kind of dal is an all time favourite...love ur blog coz u detailing is so good...
very healthy recipe and also the combination with chapathi and raitha suuuuper, yummyiiiii too. i will try this.
VJ - I do not know about the cookers available in US.Most important thing is moong dal should be cooked soft. That's all.Suppose if you soak moong dal overnight, then you can pressure cook for just 1 whistle. So do not bother about the whistles or hisses, just cook the moong dal until soft but not mushy.