Whole Green Mung Dal Curry
Recipe GLPR1dee74faaa8991
A wholesome Indian lentil curry made with whole green mung beans cooked until tender, then simmered with aromatic spices, tomatoes, and fresh cilantro. This simple yet flavorful dish is naturally gluten-free, dairy-free, and perfect as a light meal or side dish. The combination of cumin, coriander, and chili powder creates a warm, complex flavor profile that's both comforting and nutritious.
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Ingredients
½ cup Whole green mung beans
Water for soaking
1½ cups Water for cooking
1 tablespoon Vegetable oil
1 teaspoon Cumin seeds
Onion, finely chopped
Salt to taste
½ cup Tomato, chopped
½ teaspoon Cumin powder
½ teaspoon Coriander powder
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
¾ cup Water for simmering
1½ teaspoon Fresh lemon juice
Fresh cilantro, finely chopped
Directions
Rinse the whole green mung beans under cold running water until the water runs clear. Transfer to a bowl and soak in enough warm water 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. Stir to combine, then cover with the lid and place the weight on top. Turn the heat to high and bring to a whistle.
Once the first whistle is achieved, reduce the heat to medium-low and let it cook for 10 minutes. Turn off the heat and allow the pressure to release naturally. Once the pressure is fully released, carefully open the cooker.
While the pressure is releasing, heat 1 tablespoon of oil in a separate pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Do not allow it to brown.
Add the chopped tomato to the pan and mix well. Cook for 1 to 2 minutes, stirring gently.
Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir thoroughly to combine all spices evenly. Cook for about 1 minute, allowing the spices to bloom.
Pour the cooked mung beans and ¾ cup of water into the spice mixture. Stir well to combine all ingredients evenly.
Bring the curry to a boil and let it simmer for 4 to 5 minutes. Adjust the consistency to your preference by adding more water for a thinner curry or simmering longer to reduce the liquid.
Turn off the heat and stir in the lemon juice. Add the fresh cilantro and mix well. Taste and adjust salt and seasoning as needed. Serve hot.
