There are many different ways of making Green Gram at home and this Whole Green Moong Dal Recipe is the simplest version among them. Moong Dal Gravy or Whole Green Gram Dhal Curry is one of the healthiest Indian Lentils. It is easy in cooking and you just need to keep it whole to intact the flavors.
Whole green mung dal or Sabut moong dal curry is generally served with Steamed Rice, Jeera Rice and Chapatis. Today I have cooked this Whole Green Moong Dal simply in Tomatoes and flavored with Cumin and Mustard Seeds. Sometimes I make it in onion and yogurt and flavor with Ginger, Garlic and Kashmiri Red Chilies, this dal always tastes good.
Moong dal recipe is very homey and requires very basic ingredients while cooking. For the variation and healthier option, you can try adding sprouted moong. Addition of lemon juice at the end will take the dish to another new level, so please do not skip it. Kids also like this Dal Recipe and you can pack it up for their School Tiffin or Lunch Box as well.
Whole Green Moong Dal is also known as Green Bean, they are small cylindrical beans with bright green skin. These Green moong beans are very easy to make and after boiling, they are simmered in with chopped tomatoes and spices. When you are tired of eating everyday dal, make this whole green moog dal. It is very nutritious and healthy. Mung beans are most cherished food in Ayurveda.
According to Ayurveda, this is the most nutritious beans and very easy to digest. These whole Moong beans can be eaten raw when sprouted, or could be eaten cooked with the skin on or off. But no matter how you prepare, moong dal is always tasty and an excellent source of valuable nutrients and protein. Enjoy this Mung Daal with rice, chapati or just by itself as a soup, absolutely comforting!
Let’s try something wholesome and hearty Moong Dal recipe made with whole green mung beans. There are not a lot of spices or fuss involved with this protein packed bowl of goodness. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Whole Green Moong Dal Recipe – Step by Step
Wash whole green moong 2-3 times under running water and soak it for sometime.
Pressure cook with 3 cups of water and salt to taste. Let the pressure go down by itself and then uncover and keep the moong aside. 
Heat oi in a vessel or pan and saute cumin seeds, mustard seeds and few curry leaves for a couple of minutes on low flame till the seeds starts spluttering.
Add chopped tomatoes and stir on low flame, you can add 1 cup of tomato puree instead of chopped tomatoes. Cook it for sometime and then mix in boiled whole green moong dal, green chilies, asafoetida (hing), red chili powder, turmeric powder and garam masala powder.
Mix all spice powders and moong very well for a couple of minutes, till tenders.
Now add 1 cup of water and simmer for few minutes. With the help of blender or potato masher, mash the moong dal to thicken it. Keep it again on flame for 2 minutes till boiling and garnish with fresh Coriander leaves.
Whole Green Moong Dal Recipe is ready to serve with Chapati, Salad and any Dry Subzi.
How to make Whole Green Moong Dal Recipe:
Whole Green Moong Dal Recipe is the popular Indian Lentils made with Whole Green Moong, Tomatoes and Spices. It is generally served with Steamed Rice.
Ingredients
- 1 cup Whole Mung / Moong
- 2 big tomatoes, finely chopped
- 2 green chilies, Chopped or slitted
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- Few curry leaves
- 3 cups water
- 1/4 tsp asafoetida (hing)
- 1/2 tsp red chili powder
- 3/4 tsp turmeric powder
- 1/3 tsp garam masala powder
- Fresh coriander leaves, finely chopped
- 1/2 tsp fresh lemon juice
- 2 tbsp oil
- Salt to taste
Instructions
- Wash whole green moong under running water and soak for about 2 hours. Pressure cook them with 3 cups of water and salt to taste.
- For the proper pressure cooking of whole green moong, close the cooker with its lid and turn on the heat on high. Let it cook for 4 whistles on high + 10 minutes on medium low. Let the pressure go down by itself and then uncover and keep the moong aside.
- Heat 2 tbsp oi in a vessel or pan and saute 1 tsp cumin seeds, 1 tsp mustard seeds and few curry leaves for a couple of minutes on low flame till the seeds starts spluttering. Add 2 finely chopped tomatoes and stir on low flame, you can add 1 cup of tomato puree instead of chopped tomatoes.
- Let the puree cook on low flame for 2-3 minutes and then mix in boiled whole green moong dal along with 2 finely chopped green chilies, 1/4 tsp asafoetida (hing), 1/2 tsp red chili powder, 3/4 tsp turmeric powder and 1/3 tsp garam masala powder.
- Mix all spice powders and moong very well for a couple of minutes, till the get mashed.
- Now add 1 cup of water and simmer for 3-4 minutes. With the help of blender or potato masher, mash the moong dal to thicken it.
- Finally add some finely chopped coriander leaves and 1/2 tsp lemon juice. Stir in for 2 more minutes and it is ready to serve.
Notes
You can add 1 finely chopped onion in it before adding tomatoes. Ginger- garlic paste or chopped ginger-garlic can be also added after sauteing the seeds. You can add amchur powder (dry mango powder) instead of lemon juice.
