Are you looking for a comforting, healthy, and quick weeknight dinner? You will absolutely love this authentic Maharashtrian Moong Potato Curry Recipe! Also known locally as Moong Batata Kalvan, this delightful dish pairs the earthy goodness of whole green gram (moong) with the soft, comforting texture of potatoes. It is a staple in many Indian households and offers a brilliant balance of plant-based protein, carbs, and aromatic spices.
Whether you serve it with piping hot rice, soft chapatis, or traditional flatbread (bhakri), this Maharashtrian Moong Potato Curry Recipe is sure to win your heart. The best part? It requires minimal effort and uses simple pantry ingredients. You get all the rich, delicious flavours of a traditional Indian curry without spending hours in the kitchen. In this post, I will guide you step-by-step to make this delicious and beginner-friendly meal. Let’s dive straight into the kitchen and cook some magic!
Ingredients List
- 150 grams whole green gram (moong), soaked for 8 hours
- 1 medium potato, peeled and chopped
- 2 and 1/2 glasses warm water (divided for boiling and gravy)
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 and 1/2 tablespoons oil
- 1 teaspoon small mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 8 to 10 fresh curry leaves
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1/2 inch ginger, crushed
- 5 to 6 cloves garlic, crushed
- 1 tablespoon dry grated coconut, crushed
- 2 tablespoons fresh coriander leaves, chopped (divided)
- 1 and 1/2 teaspoons Kanda Lasun Masala (or your favourite red chilli spice blend)
- 1 teaspoon garam masala
- 1 teaspoon cumin-coriander powder
Step-by-step Instructions
- Step 1: In a pressure cooker, add the soaked green gram (moong) and chopped potato.
- Step 2: Pour 1 glass of water into the cooker, add 1/4 teaspoon turmeric powder, and a pinch of salt.
- Step 3: Close the lid and cook for exactly 1 whistle on a low to medium flame. Let the cooker cool down naturally.
- Step 4: Heat 1 and 1/2 tablespoons of oil in a pan or kadai over medium heat.
- Step 5: Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, and curry leaves.
- Step 6: Add the chopped onion and sauté until it turns a light golden colour.
- Step 7: Crush the ginger, garlic, dry coconut, and 1 tablespoon of coriander leaves into a coarse paste. Add this freshly ground paste to the pan and mix well.
- Step 8: Toss in the chopped tomato and cook until it turns soft.
- Step 9: Lower the flame and stir in 1 and 1/2 teaspoons Kanda Lasun Masala, 1 teaspoon garam masala, 1 teaspoon cumin-coriander powder, and salt to taste.
- Step 10: Pour the perfectly boiled moong and potato mixture from the pressure cooker into the spiced masala.
- Step 11: Add 1 and 1/2 glasses of warm water to adjust the consistency of your Maharashtrian Moong Potato Curry Recipe.
- Step 12: Let the curry simmer on medium heat for 5 to 7 minutes until all the beautiful flavours blend together.
- Step 13: Garnish with the remaining fresh chopped coriander leaves, and your curry is ready to serve!
Also Read: Jhanjhanit Flower Chi Bhaji: Spicy Cauliflower Sabzi
Cooking Tips
- Do not overcook: Only pressure cook for 1 whistle on a low flame. This ensures the potatoes and moong remain whole and do not turn into a mushy paste.
- Warm water is key: Always use warm water to adjust the curry consistency. It helps maintain the cooking temperature and keeps the rich colour of the gravy intact.
- Use sprouted moong: You can also use sprouted moong instead of just soaked moong for an extra boost of nutrition and a slight crunch.
Variations
- Vegan version: This recipe is naturally 100% vegan! Just ensure you use a plant-based cooking oil.
- Spicy version: Add extra green chillies to the ginger-garlic paste or increase the Kanda Lasun Masala to give this dish a fiery kick.
- Kids-friendly version: Skip the spicy Kanda Lasun Masala and use a mild Kashmiri red chilli powder instead. You can also gently mash the potatoes at the end to make the gravy thicker, sweeter, and more appealing for children.
Serving Suggestions
This dish tastes incredibly delicious when served piping hot with soft chapatis, rotis, or traditional Maharashtrian Jowar or Bajra Bhakri. You can also enjoy it poured over a steaming bowl of basmati rice or jeera rice. Serve it with a side of crispy roasted papad, fresh onion slices, and a tangy lemon wedge for the ultimate comfort meal!
Also Read: Spicy Maharashtrian Egg Curry Recipe (Authentic & Easy)
Frequently Asked Questions (FAQs)
Q1: Can I make this Maharashtrian Moong Potato Curry Recipe without soaking the moong?
A: It is highly recommended to soak the whole green gram for at least 8 hours. Unsoaked moong will take much longer to cook and won’t give you the soft, melt-in-the-mouth texture this traditional dish is known for.
Q2: What is Kanda Lasun Masala?
A: Kanda Lasun Masala is a traditional Maharashtrian dry spice blend made from onions, garlic, and red chillies. If you don’t have it, you can easily substitute it with everyday curry powder mixed with a little red chilli powder.
Q3: How long can I store this curry?
A: You can store any leftover Maharashtrian Moong Potato Curry in an airtight container in the refrigerator for up to 2 days. Just reheat it with a splash of warm water on the stove before eating.
Q4: Can I add other vegetables to this recipe?
A: Absolutely! While the classic recipe uses only potatoes, you can easily add carrots or peas to make the dish even more wholesome.
Best Maharashtrian Moong Potato Curry Recipe For Dinner
Ingredients
- 150 grams whole green gram moong, soaked for 8 hours
- 1 medium potato peeled and chopped
- 2 and 1/2 glasses warm water divided for boiling and gravy
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 and 1/2 tablespoons oil
- 1 teaspoon small mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida hing
- 8 to 10 fresh curry leaves
- 1 medium onion finely chopped
- 1 medium tomato chopped
- 1/2 inch ginger crushed
- 5 to 6 cloves garlic crushed
- 1 tablespoon dry grated coconut crushed
- 2 tablespoons fresh coriander leaves chopped (divided)
- 1 and 1/2 teaspoons Kanda Lasun Masala or your favourite red chilli spice blend
- 1 teaspoon garam masala
- 1 teaspoon cumin-coriander powder
Instructions
- Step 1: In a pressure cooker, add the soaked green gram (moong) and chopped potato.
- Step 2: Pour 1 glass of water into the cooker, add 1/4 teaspoon turmeric powder, and a pinch of salt.
- Step 3: Close the lid and cook for exactly 1 whistle on a low to medium flame. Let the cooker cool down naturally.
- Step 4: Heat 1 and 1/2 tablespoons of oil in a pan or kadai over medium heat.
- Step 5: Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, and curry leaves.
- Step 6: Add the chopped onion and sauté until it turns a light golden colour.
- Step 7: Crush the ginger, garlic, dry coconut, and 1 tablespoon of coriander leaves into a coarse paste. Add this freshly ground paste to the pan and mix well.
- Step 8: Toss in the chopped tomato and cook until it turns soft.
- Step 9: Lower the flame and stir in 1 and 1/2 teaspoons Kanda Lasun Masala, 1 teaspoon garam masala, 1 teaspoon cumin-coriander powder, and salt to taste.
- Step 10: Pour the perfectly boiled moong and potato mixture from the pressure cooker into the spiced masala.
- Step 11: Add 1 and 1/2 glasses of warm water to adjust the consistency of your Maharashtrian Moong Potato Curry Recipe.
- Step 12: Let the curry simmer on medium heat for 5 to 7 minutes until all the beautiful flavours blend together.
- Step 13: Garnish with the remaining fresh chopped coriander leaves, and your curry is ready to serve!
