This comforting Green Moong Dal recipe includes whole moong beans pressure cooked and tempered with fragrant seasonings. It’s a healthy, satisfying Green Gram Curry that pairs perfectly with rice or roti. Here you’ll find step-by-step instructions and photos to make this Punjabi Sabut Moong Dal for a delicious lunch or dinner.
About Green Moong Dal
I make green moong dal quite often, and I’m so happy to share this classic comfort food dish with you.
Similar to my favorite Dal Makhani made with whole black gram, this vegan recipe features healthy lentils cooked with a variety of vibrant seasonings and aromatics.
However, green moong dal is also known as sabut moong dal – sabut means “whole” in Hindi – and since whole green gram are used in the recipe, hence the name. These whole lentils with the husks gives a lovely consistency and texture to the preparation.
Although Dal Makhani and this green moong dal are made with different lentils, they are cooked using a similar tried-and-true method.
The lentils are first soaked and then pressure cooked for a quick and nearly foolproof prep. Next, a fragrant tempered oil is added to the moong dal to infuse the dish with deep flavor.
Sabut moong dal has an earthy, satisfying taste and a slightly saucy consistency. It’s not quite as soup-like as a thin curry, but is still great to serve over rice or scoop with roti.
How to make Green Moong Dal
Preparation
1. Firstly, rinse ½ cup of green moong beans under running water for a few times or so. Transfer to a large bowl, cover with water, and soak for an hour.
You can also soak them for a couple of hours or even overnight. If they soak overnight then the cooking time will reduce by several minutes.
2. Now chop 1 medium onion, 1 large tomato and 1 to 2 green chilies (optional).
Cook Moong Lentils
3. Heat 2 tablespoons of oil in a 3 litre stovetop pressure cooker. Add 1 medium tej patta (Indian bay leaf) and ½ tsp of cumin seeds. On a low heat fry until the cumin seeds splutter.
Omit adding tej patta if you do not have it.
You could also follow these steps of sautéing the spices, onions, tomatoes and cooking the mung beans in the Instant Pot adding water as needed.
4. Then add the ⅓ cup chopped onions.
5. Sauté the onions on medium-low to medium heat until they start to turn light golden.
6. Add 1 teaspoon of ginger-garlic paste and ½ to 1 teaspoon of the chopped green chillies. Stir and sauté on low heat for a few seconds until the raw aroma of the ginger-garlic goes away.
7. Now add the following ingredients:
- ½ cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon coriander powder
- ¼ teaspoon of Garam Masala Powder
8. Stir and sauté until the tomatoes soften and you see oil releasing from the sides. The tomatoes would become a mush and look pulpy.
9. Drain all the water from the bowl in which the beans were soaking and add the soaked moong beans to the cooker.
10. Stir to mix well.
11. Add 2.5 to 3 cups of water and salt to taste.
12. Cover and pressure cook the lentils for 10 to 12 whistles (15 to 17 minutes) on a medium to high heat.
Once the pressure drops on its own naturally in the cooker, then open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for 2 to 3 more whistles, or about 5 minutes.
If the mixture looks a bit dry and the lentils aren’t quite done, add a bit more water before pressure cooking again.
13. Keep the cooker on the stovetop and simmer for 5 to 6 minutes, stirring occasionally. Switch off the heat when you get the desired consistency. Cover the cooker with any flat steel lid or a steel plate.
The consistency of the dal shouldn’t be watery. To make the Sabut Moong Dal thicker you can use the back of a spoon to mash some of the lentils, and stir again.
If in case the lentils appear dry, add some water as needed and mix thoroughly.
Temper Green Gram Curry
This step is optional but helps to infuse the dal with even more deep, delicious flavor.
1. Heat 1 tablespoon of oil in a small pan or tadka pan. Keep heat to a low. Add ½ teaspoon of cumin seeds and fry until they begin to crackle.
2. Turn off the heat and add a pinch of asafoetida and ¼ teaspoon of red chilli powder or cayenne pepper. Stir to combine.
3. Carefully add the tempering oil to the cooked green moong dal. Stir and mix well.
4. Add 3 tablespoons of chopped coriander leaves (cilantro). Stir again.
5. Garnish with more chopped coriander, and serve Green Moong Dal hot or warm with your favorite sides.
FAQs
Green gram curry is like a home-cooked dal and goes well with roti, steamed basmati rice, and/or a green veggie salad.
Use a thick bottomed deep pot or pan. Follow the recipe and after adding moong beans, add 3.5 cups of water. Cover the pot with a lid and cook the beans on a medium heat, stirring occasionally, until the lentils are tender.
Add a bit of water if necessary as the lentils cook.
Tip: It’s best to soak the beans overnight, if cooking them in a pot or pan, so that they quick faster.
The Green Gram Curry tastes best as soon it is served after making it. If you have leftovers keep it for a day only in the refrigerator. The flavors change after refrigeration and the consistency thickens. Let the dal completely cool at room temperature before transferring to an airtight container.
More Moong Recipes To Try!
Dal (Lentils) & Legumes
Breakfast Recipes
Halwa
Breakfast Recipes
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Green Moong Dal | Green Gram Curry | Sabut Moong Dal
Ingredients
main ingredients
- ½ cup moong beans (whole and with husks) – soaked in water for an hour or two hours or overnight
- 2 tablespoons oil
- 1 tej patta medium-sized, (Indian bay leaf)
- ½ teaspoon cumin seeds
- ⅓ cup chopped onions or 1 medium-sized onion
- ½ cup finely chopped tomatoes or 1 medium to large tomato
- 1 to 2 green chillies or ½ to 1 teaspoon chopped
- 1 teaspoon Ginger Garlic Paste or ½ inch ginger + 3 to 4 medium garlic – crushed to a paste in mortar-pestle
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Garam Masala
- 2.5 to 3 cups water
- 2 tablespoons chopped coriander leaves (cilantro)
- salt as required
For tempering
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder or cayenne pepper
Instructions
Preparation
- Rinse green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
- After 1 to 2 hours, drain all the water and the keep the soaked mung beans aside.
- Chop the onion, tomato and green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
Making green moong dal
- Heat 2 tablespoons oil in a 3 litre pressure cooker. Keep the heat to a low.
- Add the whole spices – tej patta, cumin seeds. Fry till the cumin seeds splutter.
- Then add the chopped onions. Sauté the onions till light golden on medium-low to medium heat.
- Add ginger-garlic paste and chopped green chilies. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
- Now add the chopped tomatoes and turmeric powder, red chili powder, coriander powder and garam masala powder.
- Stir and sauté on medium-low to medium heat till the tomatoes soften, become pulpy and you see oil releasing from the sides.
- Add the soaked moong beans. Stir to combine.
- Add 2.5 to 3 cups water and salt as per taste. Mix very well.
- Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high heat till the moong beans are softened thoroughly.
- When the pressure falls naturally down on its own in the cooker, then only open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
- Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. If the mixture looks dry, then you can add more water.
- The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
- Switch off the heat when you get the desired consistency in the dal. Cover the cooker with any flat steel lid or steel plate.
Tempering for green gram curry (optional step)
- Heat 1 tablespoon oil in a small pan or tadka pan. Splutter cumin seeds first on low heat.
- Switch off the heat and then add a pinch of asafoetida and red chili powder or cayenne pepper. Stir to mix.
- Add this tempering mixture to the dal. Stir and mix well.
- Add chopped coriander leaves. Stir again.
- Serve Green Moong Dal with steamed rice or chapati.
- While serving this Green Gram Curry, you can garnish with a few coriander leaves if you like.
Video
Nutrition Info (Approximate Values)
This Green Gram Dal recipe post from the archives, first published on July 2015 has been republished and updated on November 2022.
Just discovered your site: thank you for sharing these wonderful recipes! Just one question about the dish next to the Green Moong Dal recipe: is that an eggplant dish? It looks delicious, is the recipe on your site or could you please share it?
Thank you,
Anne B
thanks anne. the dish next to the green moong dal is an okra dish. i have posted the recipe also. here is the link – https://www.vegrecipesofindia.com/bhindi-fry-recipe-punjabi-bhindi-fry/
Thanks mr. Amit for sharing a wonderful dal receippe i will surely make and kepp you posted.
thanks sonia. sure do let us know.
If I’m soaking overnight, how much should I reduce the pressure cooking time/whistles by?
BTW, thank you for all these wonderful recipes with accurate measurements. I had never cooked in my life and find it quite easy to start with your recipes.
thanks a lot anand. if soaking overnight, then pressure cook for 8 to 10 minutes (4 to 6 whistles). also reduce the water. you can add about 2 cups water. rinse the moong dal very well after they are soaked and then add in the cooker.
Hi….
Why doin tempering again at the last?
just to add more flavor to the dal.
Thank u soo much
welcome deepa.
Followed the recipe to the word and it came out to be delicious. Everyone at home loved it . Thank you so so much for all your recipes ??
welcome veena. do try some more recipes.
I loved your recipes. And am cooking your dishes for breakfast, lunch and dinner.Thank you for making cooking an enjoyable journey.
welcome prabha pleased to know this and thank you for your kind words 🙂
do you have any tips for making dal in a slow cooker? some recipes say to cook the lentils by themselves and add the other ingredients at the end–is there a reason?
sarah, i do not have a slow cooker, so difficult for me to tell you any tips or suggestions. i deduce the the recipes mention this, so that the other ingredients do not become too mushy or pasty. otherwise i do not see any other reason.
I made this and turned out lovely! Thank you.
I also added a boiled eggs cut in half once it was all cooked.. adds another creamy flavour to it.
thankyou 🙂
thank you so much net and recipes so you and very nice and God bless you my messages and very happy for recipe
thanks sonu for your prayers and best wishes.
Delicious! Thanks for the recipe!
In childhood in Punjab I used eat a mixed whole moong , moth and mah dal with rajma in it as well. This used to served mostly at village weddings. I loved it but cannot find a recipe. Please can you help. It was in hushiarpur. Also what does it mean when you say one whistle ect.
i am not aware of such a recipe. i will have to find out and ask my relatives. if i get the recipe, i will add it. one whistle or two whistles etc is the whistling of the pressure cooker that happens a number of times.
Thank you a lot for this recipe ! It is very easy to prepare and absolutely delicious. I usually find it hard to eat cooked vegetables alone as my taste buds always crave for more aromatic and consistent dishes.
This recipe accomplishes these desires and it is also great for kids. I have a three year old and he enjoyed eating this daal.
nice to know lulia and thanks for sharing your experience. including lentils and legumes in our diet balances the nutrition profile along with the intake of veggies.
I made this recipe several times, and it has resulted in delicious daal every time. Sometimes I use less water for a thicker consistency. Thank you for a wonderful and easy recipe.
glad you liked the whole moong dal recipe and you are always welcome 🙂
Hi,
I tried this moong dal recipe a couple of months ago and i came out really well.. Going to make it tonight again..
Thanks for such recipes.. They are easy to make and so tasty to eat..
thanks for this feedback cauvery.