Moong Dal (called also Moong Bean or Green Gram) is kind of a bean that outside of India mainly known in its sprouted form. Moong Dal are actually small seeds which are green outside and yellow inside. In Indian cooking Moong Dal is used in various forms, whole, halved, with the skins on or off and more. The skinned bean has sweet flavor and it is used both in savory dishes and deserts.

Moong Dal Curry is a hearty and spicy dish which can be a whole meal served with white rice or some Indian bread (Roti, Idli, Appam or other… recipes coming soon!) and yogurt.

Ingredients (4-5 servings)

• 1 cup whole moong dal
• 1 onion
• 2 tomatoes
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp red chilli powder OR 1/2 green chilli (diced)
• 1 tbs coriander powder
• 1 tsp whole cumin seeds
• 1 tbs butter or ghee (clarified butter)
• 1 tbs oil
• 1 tsp sugar
• salt to taste
• cilantro leaves for garnish

What to do

First cook the Moong Dal – put a cup of Moong Dal in a small pot, cover with a lot of water and cook on a low-medium heat for about 40 minutes until it becomes very soft (you can easily press it between your fingers). Add more water in case all the water are gone so the Moong Dal won’t burn. Once ready strain the water and set aside.
Chop the onion and tomatoes.
In a different pot heat the oil and butter, add the whole cumin seeds and let them crackle for about half a minute. Add the onion and cook until it becomes golden. In case you use fresh green chilli add it now and cook for another minute. Add all the spice powders – 1 tsp turmeric, 1 tsp Garam Masala, 1/2 tsp red chilli powder, 1 tbs coriander powder and mix well. Now add the chopped tomatoes and a little water, cover the pot and cook for few minutes or until the tomatoes are very soft. Add more water (about half a cup) and boil. Add the strained and cooked Moong Dal and mix well, add a little bit more water if needed. Add 1 tsp sugar and salt to taste. Cook on low-medium heat for about 10 minutes.
Garnish with cilantro leaves and server with rice or some Indian bread and with yogurt.

Comments and suggestions

Variations. This curry has lots of versions and there is no need to follow the recipe as is. Play around with the various options and find your favorite version. Possible variations:

• This recipe works well with whole green lentils instead of Moong Dal
• It is possible to add some whole mustard seed (the black ones) at the stage when you add the whole cumin seeds. It will make the dish more crunchy and interesting
• You can add 1 tsp of ground cumin together with all the other spices
• It is possible to add garlic (4-5 cloves) and/or ginger (1-2 cm) thinly grated at the stage in which you cook the onion.
• You can change the ratio between the tomatoes and Moong Dal and add one or two more tomatoes.

Garam Masala?! Garam Masal is an Indian spice mix which most of the Indian families make at home. Each family has its own secret recipe with their exact ratios and ingredients. It is possible to get Garam Masala in Indian grocery shops abut you’ll also find it in big supermarkets or in regular spices shops. Note that you can also get ground coriander in regular spices shops so you don’t need to go to an Indian store especially for that.

In short
Cook Moong Dal until tender, about 40 minutes. Add oil and butter to a pot and crackle the cumin seeds. Add diced onion and cook until golden. Add all the spice powders and mix. Add chopped tomatoes and a little water and cook covered until soft. Add water (~1/2 cup) and boil. Add strained Moong Dal, sugar and salt and cook for 10 minutes on low-medium heat. Garnish with cilantro leaves and server with rice or Indian bread.