Green moong dal curry also known as green mung bean curry & mugachi usal (in Marathi) is a simple everyday kind of lentil curry made with whole green mung beans.
This is a nutritious, vegan, gluten-free, diabetic-friendly, protein-rich, beginner-friendly recipe that makes a perfect option for dinner along with flatbread and rice.
This classic comfort food can be prepared in a pressure cooker, instant pot or stovetop.
Dal or dhal is an essential part of the Indian main course. Made with lentils either whole or split, dal is considered a comfort food that is served along with steamed rice, roti, chapati, or naan.
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About Moong Dal Curry (Mung Bean Curry)
Mung beans also known as green gram, hirve mug is a healthy nutritious legume that is popular in Indian cuisine.
This legume is also known as sabut moong dal or chilka moong dal in Hindi where sabut means โwholeโ and chilkla means โwith the skinโ.
This homestyle green mung bean lentil curry pairs perfectly with roti, paratha and rice.
Including legumes & pulses in everyday meals is a great way of including proteins when on a plant-based diet to get your daily intake of necessary nutrients.
This green moong curry is cooked with onions, tomatoes and aromatic spices.
The legumes naturally have a saucy consistency which makes them the best accompaniment with steamed rice or jeera rice.
This curry is rich in dietary fibre and protein, making it the best source of protein for a plant-based diet.
In Marathi we call it hirvya mugachi usal, in Tamil Nadu it is called pachai payaru curry, in Andra it is popularly called pesalu kura.
These green mung beans are so versatile that they are used in making soups, salads, curries, and dosa.
At home, I often make dosa using the whole green moong called pesarattu that I love to serve it for a light dinner along with coconut chutney & sambar.
We often include this mugachi usal (green moong dal curry) for our weeknight dinners along with rice.
This curry turns out flavourful, light, filling and totally satisfying.
I love this curry with hot steamed basmati rice along with pappadum and homemade pickles.
The best part of this sabut moong dal is that it holds its shape while cooking which makes it quite appealing to the eyes and helps retain its natural vitamins and minerals.
Unlike other pulses, this curry always turns out to be creamy and thick in consistency. Hence you need to adjust the consistency as per your preference.
There are two ways in which the legumes are cooked. One is to rinse it under the water and directly cook it in a pressure cooker or instant pot.
The other one is to soak this dal for about 5-6 hours in the water ahead of cooking. I normally soak this lentil which helps them cook faster and avoid bloating.
Soaking dal reduces the cooking time. For todayโs recipe, I soaked the moong dal and cooked it on the stovetop which took just 20 minutes to cook the whole dish.
Also, this healthy green gram is packed with many health benefits. Itโs a good source of vitamins, minerals, magnesium and high in antioxidants.
Green moong dal is low in calories, low in glycemic index and high in fiber and protein making it an ideal choice for diabetics and those who are trying to lose weight.
Unlike some other legumes, this green gram is easy to digest.
Recipe Video
ingredients
Green Moong Dal โ To make this mugachi usal (green mung beans) we will soak the moong dal in water for about 5-6 hours or overnight. Soaking ensures it cooks fast and helps avoid bloating.
Onion & Tomatoes โ This makes the base for our curry. I have used finely chopped onions and tomatoes here. If you do not eat onions just make it with tomatoes, it tastes amazing.
Spices & Herbs โ We will require some basic spices like red chilli powder, turmeric powder, garam masala, and coriander powder to name a few. We will require ginger and garlic here too.
For Tempering โ Earthy herbs like dry red chillies, and curry leaves take this dal to another level. Do not skip the tadka here.
Seasoning โ I have seasoned this dal with salt and a teaspoon of sugar. Sugar is optional here.
Oil โ We will need 3-4 tablespoons of oil for cooking and tempering respectively.
Water โ To soak the green mung beans and cook.
Variations
You can make this dal in ghee (clarified butter) which enhances the taste of this dish.
You can make this curry without using onion and garlic too, and still it tastes delicious.
You can make use of yellow split moong dal too for this recipe. (do not soak the yellow moong for making this curry, directly use yellow mung beans for making the dish).
Serving Suggestions
For a complete Indian meal experience, serve this with roti, rice some salad by the side along with papad, pickle and dry sabzi.
This curry pairs perfectly with tava paratha or even jeera rice or any kind of pulao.
While serving you can also add a dollop of ghee which enhances the taste of this curry.
Storage Options
This moong dal curry stays good for about 3-4 days in the refrigerator. Store it in an airtight container and reheat it before serving.
This curry tends to soak lots of water, hence while reheating add water as needed.
Frequently Asked Questions
Is it compulsory to soak the green mung beans before making it?
Itโs not compulsory to soak the beans. But when soaked it reduces the cooking time and helps avoid bloating.
Can I use sprouted green mung beans for this curry?
Sprouted mung beans will make this dish highly nutritious. Yes, you can absolutely use the sprouted moong in making this curry.
For how many days does this green moong dal stay good?
It stays good for about 3-4 days in the refrigerator. Reheat before serving.
Can I make this recipe using yellow moong dal?
Yes, you can make the recipe with yellow moong dal too but for that, you do not need to soak the dal overnight. Just soak the yellow moong dal for 20 minutes before cooking.
What are the other vegetables that can be added to this dal?
You can add cubed potatoes or carrots to this dal to enhance taste and texture.
Can we make mung bean curry in Instant Pot?
Yes, this curry can be made in the instant pot, in a pressure cooker and on the stovetop.
Related Recipes
More Curry Recipes
Kala Vatana Usal (Black Peas Curry), Sabut Masoor Dal (Brown Lentil Curry), Black-eyed Beans Curry (Lobia Masala), Chana Masala (Black Chickpea Curry), Matar Ke Chole (White Peas Curry), Chole Masala (Vegan Chickpea Curry), Aloo Matar Curry
How to make Green Moong Dal Curry (Mung Beans Curry)
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Recipe Card
Green Moong Dal Curry | Mugachi Usal | Whole Mung Beans Curry
Ingredientsย ย
- 1 cup Green Moong Dal (Hirvya Mugachi Dal)
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Ginger, finely chopped
- 2 Green chillies, finely chopped
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
- 1/2 teaspoon Sugar, optional
- 2 tablespoons Oil
- Water to cook & soak the dal
For Tadka
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 5-6 Garlic, roughly crushed
- 6-7 Curry Leaves
- 2 Dry Red Chillies
- 1 teaspoon Coriander Leaves (Cilantro)
- 1 teaspoon Kashmiri Red Chilli Powder
Instructionsย
Soaking Mung Beans (Mugachi Dal)
- Soak whole green moong dal (green mung beans) in enough water for 5-6 hours or overnight.
- Once soaked, drain the water and rinse the moong dal in water 2-3 times.
Making The Curry
- In a saucepan, heat oil, add finely chopped ginger and green chillies. Saute till raw smell of ginger fade away.
- Add finely chopped onions and saute till translucent.
- Add finely chopped tomatoes.
- Cook tomatoes for about 3-4 minutes.
- Add spices, red chilli powder, coriander powder and garam masala powder.
- Add 1/4th cup of water to prevent spices from burning.
- Add soaked green moong dal (green mung beans).
- Add 2 cups of water, turmeric powder, salt and sugar.
- Cover and cook the moong dal till it softens.
- Once cooked, add fresh coriander leaves. Simmer for another 2 minutes.
For Tadka
- Meanwhile, heat a tablespoon of oil, add a teaspoon of cumin seeds and let them sizzle.
- Add roughly crushed garlic, curry leaves, dry red chillies, corinader leaves and kashmiri red chilli powder.
- Mix well.
- Pour this tadka on the dal. Garnish with coriander leaves.
- Delicious mugachi usal (green mung beans curry) is ready.
- Serve with roti or rice.
