Whole Green Mung Dal Curry
Recipe GLPR6724504c74488b
A wholesome Indian lentil curry made with whole green mung beans, simmered until tender and finished with aromatic spices, tomatoes, and fresh cilantro. This comforting dish is naturally protein-rich and bursting with warm, earthy flavors from cumin, coriander, and turmeric.
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Ingredients
½ cup Whole green mung beans
Water for soaking
1½ cups Water for cooking
¾ cup Water for simmering
1 tablespoon Oil
1 teaspoon Cumin seeds
½ teaspoon Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
½ cup Tomato, chopped
3 tablespoons Fresh cilantro, finely chopped
1½ teaspoons Lemon juice
Salt to taste
Directions
Rinse the whole green mung beans thoroughly under running cold water until the water runs clear. Place them in a bowl, cover with warm water, and let soak for 1½ to 2 hours. Drain the soaking water completely.
Add the drained mung beans to a pressure cooker along with 1½ cups of fresh water. Close the lid, add the weight, and turn the heat to high. Allow the cooker to whistle once, then reduce the heat to medium-low and cook for 10 minutes. Remove from heat and let the pressure release naturally before opening the lid.
While waiting for the pressure to release, heat 1 tablespoon of oil in a separate pan over medium heat. Once hot, add the 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped tomatoes to the pan and stir gently. Season lightly with salt. Cook for 1–2 minutes, stirring occasionally.
Add all the spice powders: ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric powder, and 1 teaspoon red chili powder. Stir well to coat the tomatoes evenly and cook for 1 minute. Some tomato pieces will break down while others will keep their shape.
Pour the cooked mung beans with their cooking liquid into the spiced tomato mixture. Add the remaining ¾ cup of water and stir to combine. Bring the curry to a boil and simmer for 4–5 minutes. Adjust the consistency to your preference by adding more water for a thinner curry or simmering longer for a thicker one.
Remove the pan from the heat. Stir in the 1½ teaspoons of lemon juice and mix thoroughly.
Top with the finely chopped fresh cilantro and stir well. Taste and adjust salt and lemon juice as needed. Serve hot.
