Whole Moong Curry For Monsoon Season

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Craving a comforting, easy-to-digest meal perfect for the monsoon? This Whole Moong Curry is your answer! But before you dive into a bowl of this flavorful goodness, ensure every step is followed for that authentic village taste. From the initial wash of the moong beans to the final simmer, each instruction, like adding aromatic bay leaf and star anise early on, builds layers of flavour. Don’t skip the crucial tempering with mustard seeds and fragrant spices! Discover the secret to the perfect monsoon-ready curry – read every step now!

Ingredients:
  • 1 Cup Small-sized Whole Moong beans
  • Warm Water
  • 1 Bay Leaf
  • 1 Star Anise (or half if large)
  • 1 Cinnamon Stick (1 Inch)
  • 1 Green Cardamom, crushed
  • 1 Small-sized Onion Chopped
  • 1 Small-sized Tomato Chopped
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • 1 Glass of Warm Water
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 1 tbsp Ginger-Garlic Paste
  • 1/4 tsp Turmeric Powder
  • Coriander Leaves
  • 1 tbsp Kanda Lasun Masala (onion-garlic masala)
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin-Coriander Powder

Also Read – Best Paratha For Breakfast Or Tiffin Snack

Instructions:
  1. Wash the moong beans thoroughly with water.
  2. In a cooker, add the washed moong beans and one glass of water (ensure the water level is slightly above the moong beans).
  3. Add bay leaf, star anise, cinnamon stick, and crushed cardamom to the cooker.
  4. Add chopped onion and tomato to the cooker.
  5. Add a pinch of turmeric powder and a little salt.
  6. Mix well and cook on medium heat for 5 whistles.
  7. Once the cooker has cooled down, open the lid. The moong beans should be cooked until smooth.
  8. Add one more glass of warm water.
  9. Lightly mash the cooked moong beans with a whisk or a similar tool. You can mash it more if you prefer a smoother consistency.
  10. Transfer the mashed moong beans to another bowl, keeping the cooker for tempering.
  11. Heat oil (or ghee) in the cooker on medium heat.
  12. Once the oil is hot, add mustard seeds and let them splutter.
  13. Add cumin seeds and curry leaves.
  14. Add crushed ginger and garlic and saute well until it changes colour. You can also add a pinch of hing (Asafoetida) at this stage if you like.
  15. Add a pinch of turmeric powder and chopped coriander leaves.
  16. Add onion-garlic masala, garam masala powder, and cumin-coriander powder.
  17. Mix the spices well.
  18. Pour the cooked and mashed moong beans into the cooker with the tempering and mix well.
  19. Add a little warm water to the bowl in which the moong beans were kept and pour it into the cooker.
  20. Add a little salt, keeping in mind that salt was added while boiling. Mix well.
  21. Let the moong bean curry simmer and boil for 5 to 7 minutes.
  22. Serve hot with rice, roti, bhakri (like bajra or jowar roti), or chapati.

Whole Moong Curry For Monsoon Season

Shubham Nimbalkar
Craving a comforting, easy-to-digest meal perfect for the monsoon? This Whole Moong Curry is your answer!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

  • 1 Cup Small-sized Whole Moong beans
  • Water
  • 1 Bay Leaf
  • 1 Star Anise (or half if large)
  • 1 Cinnamon Stick (1 Inch)
  • 1 Green Cardamom crushed
  • 1 Small-sized Onion Chopped
  • 1 Small-sized Tomato Chopped
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • 1 Glass of Warm Water
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 1 tbsp Ginger-Garlic Paste
  • 1/4 tsp Turmeric Powder
  • Coriander Leaves
  • 1 tbsp Kanda Lasun Masala (onion-garlic masala)
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin-Coriander Powder

Instructions
 

  • Wash the moong beans thoroughly with water.
  • In a cooker, add the washed moong beans and one glass of water (ensure the water level is slightly above the moong beans).
  • Add bay leaf, star anise, cinnamon stick, and crushed cardamom to the cooker.
  • Add chopped onion and tomato to the cooker.
  • Add a pinch of turmeric powder and a little salt.
  • Mix well and cook on medium heat for 5 whistles.
  • Once the cooker has cooled down, open the lid. The moong beans should be cooked until smooth.
  • Add one more glass of warm water.
  • Lightly mash the cooked moong beans with a whisk or a similar tool. You can mash it more if you prefer a smoother consistency.
  • Transfer the mashed moong beans to another bowl, keeping the cooker for tempering.
  • Heat oil (or ghee) in the cooker on medium heat.
  • Once the oil is hot, add mustard seeds and let them splutter.
  • Add cumin seeds and curry leaves.
  • Add crushed ginger and garlic and saute well until it changes colour. You can also add a pinch of hing (Asafoetida) at this stage if you like.
  • Add a pinch of turmeric powder and chopped coriander leaves.
  • Add onion-garlic masala, garam masala powder, and cumin-coriander powder.
  • Mix the spices well.
  • Pour the cooked and mashed moong beans into the cooker with the tempering and mix well.
  • Add a little warm water to the bowl in which the moong beans were kept and pour it into the cooker.
  • Add a little salt, keeping in mind that salt was added while boiling. Mix well.
  • Let the moong bean curry simmer and boil for 5 to 7 minutes.
  • Serve hot with rice, roti, bhakri (like bajra or jowar roti), or chapati.

Video

Keyword indian cuisine