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Spicy Whole Moong Curry Recipe

Authentic Spicy Whole Moong Curry Recipe

Shubham Nimbalkar
Learn how to make a delicious and Spicy Whole Moong Curry Recipe (Mugache Kalvan) at home. This healthy Maharashtrian green gram curry is easy to cook!
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Prep Time 8 hours
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4

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!

Video

Keyword Curry Recipe, Moong Dal Curry