Are you looking for a healthy yet flavorful dish for your daily meals? This Spicy Whole Moong Curry Recipe, also known as authentic Maharashtrian Mugache Kalvan, is exactly what you need. Made with overnight-soaked green gram, aromatic spices, and a freshly ground coconut-garlic paste, this comforting curry brings authentic homemade flavours right to your dining table.
Whole green moong is packed with protein and fibre, making this dish both nutritious and incredibly delicious. Whether you serve it with hot chapatis, bhakri, or steamed rice, this traditional Maharashtrian recipe never disappoints. The best part? It uses basic kitchen ingredients and is completely beginner-friendly. Follow this easy step-by-step guide to master this amazing Spicy Whole Moong Curry Recipe in no time!
Also Read: Quick Crispy Potato Tikki Recipe: Perfect Teatime Snack
Ingredients List:
- 1 bowl whole green gram (moong), soaked overnight
- 1 glass water (for boiling the moong)
- 1 1/2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 8 to 10 fresh curry leaves
- 1 medium onion, finely chopped
- 1/4 cup dry coconut, chopped
- 7 to 8 garlic cloves
- 1/2 inch ginger
- 1/2 cup fresh coriander leaves (divided for paste and garnish)
- 1 medium tomato, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin-coriander powder
- 1 1/2 teaspoons Kanda Lasun Masala (onion-garlic spice blend)
- 2 teaspoons roasted peanut powder
- 1 1/2 cups warm water (for the curry)
- Salt to taste
Step-by-step Instructions:
- Boil the Moong: Transfer the overnight soaked whole green gram into a pressure cooker. Add a pinch of salt and 1 glass of water. Cook for 2 whistles on a medium flame.
- Make the Masala Paste: In a mortar and pestle or a mixer grinder, crush the dry coconut, garlic cloves, ginger, and half of the fresh coriander leaves into a coarse paste.
- Temper the Spices: Heat 1 1/2 tablespoons of oil in a pan. Add the mustard seeds and cumin seeds, letting them splutter.
- Sauté the Aromatics: Add the asafoetida (hing) and curry leaves to the hot oil. Then, add the chopped onion and fry until it turns a light golden brown.
- Cook the Paste and Tomatoes: Stir in the freshly ground coconut-garlic paste and sauté for a minute. Add the chopped tomato and cook until it softens.
- Add the Dry Spices: Mix in the turmeric powder, cumin-coriander powder, Kanda Lasun Masala, and salt to taste. Sauté well.
- Add Peanut Powder: Stir in 2 teaspoons of roasted peanut powder and cook on a low flame for a minute.
- Combine and Simmer: Pour the boiled moong (along with its boiling water) into the pan. Add about 1 1/2 cups of warm water to adjust the curry’s thickness.
- Final Boil: Let your Spicy Whole Moong Curry Recipe simmer and boil on medium heat for 5 to 7 minutes so all the delicious flavours blend perfectly.
- Garnish and Serve: Turn off the heat, garnish with the remaining fresh coriander leaves, and serve hot!
Cooking Tips:
- Soaking is Key: Always soak the whole moong overnight for 7 to 8 hours. This ensures they cook faster and are much easier to digest.
- Use Warm Water: Adding warm water instead of cold water while making the curry helps maintain the cooking temperature and brings out a rich colour (tari) in the gravy.
- Fresh Masala: Crushing the garlic, ginger, and coconut freshly in a mortar and pestle gives a much better rustic flavour compared to store-bought pastes.
- Do Not Overcook: Stop at 2 whistles when pressure cooking the moong. They should be soft but hold their shape, avoiding a mushy texture.
Also Read: Quick Tangy Green Chilli Side Dish Recipe
Variations:
- Vegan Version: This recipe is naturally 100% vegan! Just ensure the asafoetida (hing) you use is unblended, as some commercial powders contain traces of wheat.
- Spicy Version: If you love extra heat, add 1/2 teaspoon of red chilli powder along with the Kanda Lasun Masala, or crush 1 to 2 green chillies into your fresh masala paste.
- Kids-Friendly Version: Skip the Kanda Lasun Masala. Use a mild curry powder or just a pinch of turmeric and cumin-coriander powder so it isn’t too spicy for little ones.
- Sprouted Moong Curry: Instead of just soaking the moong, tie them in a damp cloth for a day to get sprouts (mod). Sprouted moong adds a sweeter flavour and even more vitamins.
Serving Suggestions:
This comforting Mugache Kalvan pairs beautifully with hot Jowar Bhakri, Bajra Bhakri, or soft Chapatis. You can also serve it as a hearty side dish with steaming hot jeera rice. Don’t forget to serve some sliced onions and a fresh wedge of lemon on the side to elevate the meal!
FAQs:
Q1: Can I make this curry without soaking the moong?
A: It is highly recommended to soak the moong. If you are in a rush, you can cook unsoaked moong directly in a pressure cooker, but it will take much longer (about 15 to 20 minutes) and might not have the same melt-in-the-mouth texture.
Q2: What is a good substitute for Kanda Lasun Masala?
A: If you don’t have Kanda Lasun Masala, you can substitute it with 1 teaspoon of regular red chilli powder mixed with 1/2 teaspoon of garam masala for a very similar flavour profile.
Q3: Can I store the leftover moong curry?
A: Yes! You can store this Spicy Whole Moong Curry Recipe in an airtight container in the refrigerator for up to 2 days. Simply reheat it in a pan or microwave before eating.
Q4: Do I have to use roasted peanut powder?
A: Roasted peanut powder adds a lovely thickness and traditional taste to this Maharashtrian dish, but it is completely optional. You can easily skip it if you prefer.
Q5: Is this recipe healthy?
A: Absolutely! Green gram is rich in plant-based protein, dietary fibre, and essential vitamins, making this curry a wonderful and healthy addition to your everyday diet.
Authentic Spicy Whole Moong Curry Recipe
Ingredients
- 1 bowl whole green gram moong, soaked overnight
- 1 glass water for boiling the moong
- 1 1/2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida hing
- 8 to 10 fresh curry leaves
- 1 medium onion finely chopped
- 1/4 cup dry coconut chopped
- 7 to 8 garlic cloves
- 1/2 inch ginger
- 1/2 cup fresh coriander leaves divided for paste and garnish
- 1 medium tomato finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin-coriander powder
- 1 1/2 teaspoons Kanda Lasun Masala onion-garlic spice blend
- 2 teaspoons roasted peanut powder
- 1 1/2 cups warm water for the curry
- Salt to taste
Instructions
- Boil the Moong: Transfer the overnight soaked whole green gram into a pressure cooker. Add a pinch of salt and 1 glass of water. Cook for 2 whistles on a medium flame.
- Make the Masala Paste: In a mortar and pestle or a mixer grinder, crush the dry coconut, garlic cloves, ginger, and half of the fresh coriander leaves into a coarse paste.
- Temper the Spices: Heat 1 1/2 tablespoons of oil in a pan. Add the mustard seeds and cumin seeds, letting them splutter.
- Sauté the Aromatics: Add the asafoetida (hing) and curry leaves to the hot oil. Then, add the chopped onion and fry until it turns a light golden brown.
- Cook the Paste and Tomatoes: Stir in the freshly ground coconut-garlic paste and sauté for a minute. Add the chopped tomato and cook until it softens.
- Add the Dry Spices: Mix in the turmeric powder, cumin-coriander powder, Kanda Lasun Masala, and salt to taste. Sauté well.
- Add Peanut Powder: Stir in 2 teaspoons of roasted peanut powder and cook on a low flame for a minute.
- Combine and Simmer: Pour the boiled moong (along with its boiling water) into the pan. Add about 1 1/2 cups of warm water to adjust the curry’s thickness.
- Final Boil: Let your Spicy Whole Moong Curry Recipe simmer and boil on medium heat for 5 to 7 minutes so all the delicious flavours blend perfectly.
- Garnish and Serve: Turn off the heat, garnish with the remaining fresh coriander leaves, and serve hot!
