Green Moong Dal | Green Gram Curry | Sabut Moong Dal
This comforting Green Moong Dal recipe includes whole moong beans pressure cooked and tempered with fragrant seasonings. It’s a healthy, satisfying Green Gram Curry that pairs perfectly with rice or roti. Here you’ll find step-by-step instructions and photos to make this Punjabi Sabut Moong Dal for a delicious lunch or dinner.
About Green Moong Dal
I make green moong dal quite often, and I’m so happy to share this classic comfort food dish with you.
Similar to my favorite Dal Makhani made with whole black gram, this vegan recipe features healthy lentils cooked with a variety of vibrant seasonings and aromatics.
However, green moong dal is also known as sabut moong dal – sabut means “whole” in Hindi – and since whole green gram are used in the recipe, hence the name. These whole lentils with the husks gives a lovely consistency and texture to the preparation.
Although Dal Makhani and this green moong dal are made with different lentils, they are cooked using a similar tried-and-true method.
The lentils are first soaked and then pressure cooked for a quick and nearly foolproof prep. Next, a fragrant tempered oil is added to the moong dal to infuse the dish with deep flavor.
Sabut moong dal has an earthy, satisfying taste and a slightly saucy consistency. It’s not quite as soup-like as a thin curry, but is still great to serve over rice or scoop with roti.
How to make Green Moong Dal
Preparation
1. Firstly, rinse ½ cup of green moong beans under running water for a few times or so. Transfer to a large bowl, cover with water, and soak for an hour.
You can also soak them for a couple of hours or even overnight. If they soak overnight then the cooking time will reduce by several minutes.
2. Now chop 1 medium onion, 1 large tomato and 1 to 2 green chilies (optional).
Cook Moong Lentils
3. Heat 2 tablespoons of oil in a 3 litre stovetop pressure cooker. Add 1 medium tej patta (Indian bay leaf) and ½ tsp of cumin seeds. On a low heat fry until the cumin seeds splutter.
Omit adding tej patta if you do not have it.
You could also follow these steps of sautéing the spices, onions, tomatoes and cooking the mung beans in the Instant Pot adding water as needed.
4. Then add the ⅓ cup chopped onions.
5. Sauté the onions on medium-low to medium heat until they start to turn light golden.
6. Add 1 teaspoon of ginger-garlic paste and ½ to 1 teaspoon of the chopped green chillies. Stir and sauté on low heat for a few seconds until the raw aroma of the ginger-garlic goes away.
7. Now add the following ingredients:
- ½ cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon coriander powder
- ¼ teaspoon of Garam Masala Powder
8. Stir and sauté until the tomatoes soften and you see oil releasing from the sides. The tomatoes would become a mush and look pulpy.
9. Drain all the water from the bowl in which the beans were soaking and add the soaked moong beans to the cooker.
10. Stir to mix well.
11. Add 2.5 to 3 cups of water and salt to taste.
12. Cover and pressure cook the lentils for 10 to 12 whistles (15 to 17 minutes) on a medium to high heat.
Once the pressure drops on its own naturally in the cooker, then open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for 2 to 3 more whistles, or about 5 minutes.
If the mixture looks a bit dry and the lentils aren’t quite done, add a bit more water before pressure cooking again.
13. Keep the cooker on the stovetop and simmer for 5 to 6 minutes, stirring occasionally. Switch off the heat when you get the desired consistency. Cover the cooker with any flat steel lid or a steel plate.
The consistency of the dal shouldn’t be watery. To make the Sabut Moong Dal thicker you can use the back of a spoon to mash some of the lentils, and stir again.
If in case the lentils appear dry, add some water as needed and mix thoroughly.
Temper Green Gram Curry
This step is optional but helps to infuse the dal with even more deep, delicious flavor.
1. Heat 1 tablespoon of oil in a small pan or tadka pan. Keep heat to a low. Add ½ teaspoon of cumin seeds and fry until they begin to crackle.
2. Turn off the heat and add a pinch of asafoetida and ¼ teaspoon of red chilli powder or cayenne pepper. Stir to combine.
3. Carefully add the tempering oil to the cooked green moong dal. Stir and mix well.
4. Add 3 tablespoons of chopped coriander leaves (cilantro). Stir again.
5. Garnish with more chopped coriander, and serve Green Moong Dal hot or warm with your favorite sides.
FAQs
What should I serve with homemade green moong dal?
Green gram curry is like a home-cooked dal and goes well with roti, steamed basmati rice, and/or a green veggie salad.
How can I prepare sabut moong dal in a pan on the stovetop (without a pressure cooker)?
Use a thick bottomed deep pot or pan. Follow the recipe and after adding moong beans, add 3.5 cups of water. Cover the pot with a lid and cook the beans on a medium heat, stirring occasionally, until the lentils are tender.
Add a bit of water if necessary as the lentils cook.
Tip: It’s best to soak the beans overnight, if cooking them in a pot or pan, so that they quick faster.
How long will leftovers keep well
The Green Gram Curry tastes best as soon it is served after making it. If you have leftovers keep it for a day only in the refrigerator. The flavors change after refrigeration and the consistency thickens. Let the dal completely cool at room temperature before transferring to an airtight container.
Step by Step Photo Guide Above
Ingredients
main ingredients
- ½ cup moong beans (whole and with husks) – soaked in water for an hour or two hours or overnight
- 2 tablespoons oil
- 1 tej patta medium-sized, (Indian bay leaf)
- ½ teaspoon cumin seeds
- ⅓ cup chopped onions or 1 medium-sized onion
- ½ cup finely chopped tomatoes or 1 medium to large tomato
- 1 to 2 green chillies or ½ to 1 teaspoon chopped
- 1 teaspoon Ginger Garlic Paste or ½ inch ginger + 3 to 4 medium garlic – crushed to a paste in mortar-pestle
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon Red Chili Powder or cayenne pepper
- ½ teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Garam Masala
- 2.5 to 3 cups water
- 2 tablespoons chopped coriander leaves (cilantro)
- salt as required
For tempering
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- ¼ teaspoon Red Chili Powder or cayenne pepper
Instructions
Preparation
- Rinse green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
- After 1 to 2 hours, drain all the water and the keep the soaked mung beans aside.
- Chop the onion, tomato and green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
Making green moong dal
- Heat 2 tablespoons oil in a 3 litre pressure cooker. Keep the heat to a low.
- Add the whole spices – tej patta, cumin seeds. Fry till the cumin seeds splutter.
- Then add the chopped onions. Sauté the onions till light golden on medium-low to medium heat.
- Add ginger-garlic paste and chopped green chilies. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
- Now add the chopped tomatoes and turmeric powder, red chili powder, coriander powder and garam masala powder.
- Stir and sauté on medium-low to medium heat till the tomatoes soften, become pulpy and you see oil releasing from the sides.
- Add the soaked moong beans. Stir to combine.
- Add 2.5 to 3 cups water and salt as per taste. Mix very well.
- Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high heat till the moong beans are softened thoroughly.
- When the pressure falls naturally down on its own in the cooker, then only open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
- Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. If the mixture looks dry, then you can add more water.
- The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
- Switch off the heat when you get the desired consistency in the dal. Cover the cooker with any flat steel lid or steel plate.
Tempering for green gram curry (optional step)
- Heat 1 tablespoon oil in a small pan or tadka pan. Splutter cumin seeds first on low heat.
- Switch off the heat and then add a pinch of asafoetida and red chili powder or cayenne pepper. Stir to mix.
- Add this tempering mixture to the dal. Stir and mix well.
- Add chopped coriander leaves. Stir again.
- Serve Green Moong Dal with steamed rice or chapati.
- While serving this Green Gram Curry, you can garnish with a few coriander leaves if you like.
Video
Nutrition
This Green Gram Dal recipe post from the archives, first published on July 2015 has been republished and updated on November 2022.
Can I serve this as a side to a vegetable biryani?
Traditionally, dal isn’t served with biryani, but there’s no rule; if you enjoy the combination, you absolutely can.
I have fond memories of eating green moong dal every morning for breakfast in my hosts home in Haryana. So when I found this recipe for the first time I was excited to make it and it was interesting to eat it again finally after so many years.
I made chapatis to go with it. It was a bit too runny. Perhaps rice would have been more suitable for the 3 cups of water I used.
Will definitely cut it back next time. I was surprised to see that only ½ cup of Moong dal was called for. Is this the correct amount? I probably could have used ¾ cup without any trouble.
Thank you. Yes ½ cup is the correct amount. The consistency can be changed by adding less water. Mashing some moong lentils will help in thickening the consistency of the curry. You could add ¾ of the moong beans, but then I think the flavors of the curry will change slightly.
I’m very fond of cooking, and especially Indian vegetarian cooking. I’ll try these recipes one by one. Doing the pink lentil curry today! Thank you very much. Ashley. Johannesburg, South Africa.
Thank you and nice to know. I hope you like the recipe.
This is a fantastic dish. Thank you for the recipe! I used 3 large cloves of garlic and it really paid off.
Great and thanks for this super feedback on the recipe. Glad to know.
Another great recipe ! Thanks 😀 ?
A related question, do you have a recipe for chilke wali green mung dal ?
When I went to the Indian store I bought both, sabut and chilke wali ?
Welcome and thanks. You could use the same recipe to make chilke wali mung dal and it will surely taste good.
Sounds good, I will try soon, I’ve got both these dals sitting waiting on the kitchen counter ? Also made your awesome mint chutney today again for the holiday.
Happy New Year ! ?
Happy New Year and Happy Holidays!
My comment disappeared
Anyway thanks I will try that, & Happy New Year ! ?
Do try and let me know how it goes for you.
Dal and rice ours every day diet. I love it ?
Thanks for your step by step guiding ?
Welcome and thanks.
Tastes very nice and still healthy
Very nice taste
Thank you Minal.
Whenever I need help in cooking typical Bengali food, I call my mom…. n for any other vegetarian Recipe, I search for vegrecipesofindia…. they always come out perfect…. thank you so much
Good to know and thanks for sharing. Thanks a lot for the positive feedback and most welcome.
My family loves this recipe, it’s so tasty! We also love your mother in laws rajma curry, thank you both for the recipes ?
Good to know and thanks for sharing. Happy cooking.
Can you please share some more recipes of green grams?
Will do.
excellent and easy to prepare
Thank you for all your recipes. I have become the de facto cook at home and always stayed away from Indian food as didn’t think I could replicate my mums cooking.. your recipes have given me a new confidence, please don’t stop ????
most welcome and thank you much for this wonderful feedback. so glad to read your comment. i won’t stop ????
I tried it…just owsome…ty for your recipe
welcome nora and thank you.
I usually look for recipes that my kids wud love to eat…less spicy, less oily, quick and simple ones with ingredients easily found in our kitchen… my kids wudnt eat green moong in any form…. but they thoroughly enjoyed thier meal with your recipe of “green moong gravy” with rice and generous serving of ghee… my husband enjoyed it with chappati…thank you for this simple but very nutritious gravy…
thank you pushpa. even i prefer to cook less spicy and less oily food for the family with easily available ingredients. on the blog, you will find many of such indian recipes with the exceptions of baking recipes, world recipes and fried recipes. i am glad your family liked the moong dal recipe. thanks for sharing. happy cooking.
This is my go to easy dal recipe! I switch up what kinds of lentils I use and keep spices and method the same. Today was half Channa dal and half moong. Delicious. Thank u!
that can be done. in fact with any of your favorite dal recipe, you can try and change the lentils. thanks for the feedback. welcome.
Hello ma’am. All your recipes are great. Keep up the good work and thank you for saving our lives????
thank you rini ????????
Tried the recipe n its amazing.Love love your recipes 🙂 they are an absolute delight to read, to watch the pics n to make ❤️ Missing ur app a lot. It was my most used and loved app. I learnt lot of recipes from ur site. Your detailed step by step description, pics and even tips from your experience of cooking helped me a lott.. Thanks a ton for making even difficult recipes understandable and easier. Keep cooking n clicking.
Welcome Srividya. Glad to read your positive feedback on recipes. We deleted the app because of technical issues. Yes I will share more recipes as I love cooking and trying new recipes.
Hello. Thanks for your wonderful recipes. I was wondering if I can cook the dal separately and then add it to the onion tomato base. Will it come out to be tasting the same??
you can do this way veena. whenever cooked dal is added to onion-tomato base the taste will be different. but the taste will be good.
How long do you cook uncovered if you aren’t pressure cooking and did soak overnight.
it will take about 30 to 40 minutes. the cooking time also depends on the quality of beans.
Can we use split moong dal instead of whole. Will it change the taste of it?
Thanks
you can use split moong dal. yes taste will be different with split moong dal.
For once a recipe that don’t need tweeking. .. it was simply device thank you for this amazing recipe
welcome abeda. thanks for your positive feedback
If not soaked overnight, how much time would it take to cook in the pressure cooker?
Pushpinder, It will take around 7 to 10 minutes more. depends upon size of pressure cooker and quality of dal also.
Delicious! I added garlic and a small handful of methi to the tempering and it was so good!! I also did a mix of split and whole mung.
Thanks Jack for sharing your variation and for positive feedback.
should I be doubling the cooking time if i am making a double serving?
no need to double the cooking time. the moong beans will get cooked in the same amount of time in pressure cooker.
I love your moong dal recipe. It’s a super hit in my family. Thanks a lot for the wonderful recipe.
Welcome Nandita. Glad to know this.
This recipe deserves 5/5!
thanks a lot tanusha ????
Thank you so much for this recipe, its a regular at home and always a hit : )
most welcome tanusha.
Which garam Masala? In mah ki dal receipe?
you can use regular garam masala or punjabi garam masala. both recipes are updated on website.
This was absolutely DELICIOUS! thank you; didn’t know what to do with moong dal, I’ll be making this more often 🙂
Welcome Eleanor. Glad to know that you liked the recipe.
Hi
Moong turned out to be very tasty.
Never got such a taste before in moong.my husband appreciated.
God bless u.
Welcome Honey. Thanks for your best wishes and positive feedback.
Just discovered your site: thank you for sharing these wonderful recipes! Just one question about the dish next to the Green Moong Dal recipe: is that an eggplant dish?
Thank you,
Anne B
thanks anne. the dish next to the green moong dal is an okra dish.
Thanks mr. Amit for sharing a wonderful dal receippe i will surely make and kepp you posted.
thanks sonia. sure do let us know.
If I’m soaking overnight, how much should I reduce the pressure cooking time/whistles by?
BTW, thank you for all these wonderful recipes with accurate measurements. I had never cooked in my life and find it quite easy to start with your recipes.
thanks a lot anand. if soaking overnight, then pressure cook for 8 to 10 minutes (4 to 6 whistles). also reduce the water. you can add about 2 cups water. rinse the moong dal very well after they are soaked and then add in the cooker.
Hi….
Why doin tempering again at the last?
just to add more flavor to the dal.
Thank u soo much
welcome deepa.
Followed the recipe to the word and it came out to be delicious. Everyone at home loved it . Thank you so so much for all your recipes ??
welcome veena. do try some more recipes.
I loved your recipes. And am cooking your dishes for breakfast, lunch and dinner.Thank you for making cooking an enjoyable journey.
welcome prabha pleased to know this and thank you for your kind words 🙂
do you have any tips for making dal in a slow cooker? some recipes say to cook the lentils by themselves and add the other ingredients at the end–is there a reason?
sarah, i do not have a slow cooker, so difficult for me to tell you any tips or suggestions. i deduce the the recipes mention this, so that the other ingredients do not become too mushy or pasty. otherwise i do not see any other reason.
I made this and turned out lovely! Thank you.
I also added a boiled eggs cut in half once it was all cooked.. adds another creamy flavour to it.
thankyou 🙂
thank you so much net and recipes so you and very nice and God bless you my messages and very happy for recipe
thanks sonu for your prayers and best wishes.
Delicious! Thanks for the recipe!
In childhood in Punjab I used eat a mixed whole moong , moth and mah dal with rajma in it as well. This used to served mostly at village weddings. I loved it but cannot find a recipe. Please can you help. It was in hushiarpur. Also what does it mean when you say one whistle ect.
i am not aware of such a recipe. i will have to find out and ask my relatives. if i get the recipe, i will add it. one whistle or two whistles etc is the whistling of the pressure cooker that happens a number of times.
Thank you a lot for this recipe ! It is very easy to prepare and absolutely delicious. I usually find it hard to eat cooked vegetables alone as my taste buds always crave for more aromatic and consistent dishes.
This recipe accomplishes these desires and it is also great for kids. I have a three year old and he enjoyed eating this daal.
nice to know lulia and thanks for sharing your experience. including lentils and legumes in our diet balances the nutrition profile along with the intake of veggies.
I made this recipe several times, and it has resulted in delicious daal every time. Sometimes I use less water for a thicker consistency. Thank you for a wonderful and easy recipe.
glad you liked the whole moong dal recipe and you are always welcome 🙂
Hi,
I tried this moong dal recipe a couple of months ago and i came out really well.. Going to make it tonight again..
Thanks for such recipes.. They are easy to make and so tasty to eat..
thanks for this feedback cauvery.
Lovely recipe ….simple and tasty….it help us to try different types of recipe through ur website….tc …
glad to know this sharvari thankyou so much 🙂
Hello,
it went really well, we all loved it 🙂
thanks ;
thankyou so much kavya 🙂
Hello!
I am just wondering how much salt you use?
Thanks!
try adding 1/2 tsp first. increase to 1/4 tsp more if you feel the salt is less. since i use rock salt and it has less saltiness as compared to sea salt or iodized salt, i do not mention the amount.
Hey Dassana,
How are you? I’ve been making this moong curry (using sprouts & the same masalas) for years now and it always turned out to be quite ordinary. But when I followed your suggestion of adding the tadka at the end (I used ghee!) and mixed some finely chopped hara dhania to the dal, I was quite amazed at the end result — a flavourful and delicious curry! Wow! Thanks a lot for your recipes and handy tips! ☺
hi neeti. i am fine. yes even i make the way you make at times and it really tastes simple. but at times, i add the tadka and it really perks up the flavor and taste.
Hello Dassana Dear
This recipe looks delicious and I will give a try. I have 2 questions for you, for most of the dals (not this whole green moong one) when you pressure cook them I have noticed you don’t put salt with the dal to pressure cook you always add salt once dal is pressure cooked can you please explain the reason behind it and Secondly for oat porridge I do understand we can use skimmed milk or full fat milk do we have to reduce the quantity of water (you mentioned to use 2 cups for 1/2 cup of oatmeal) if we are using skimmed milk, please advise, thanks
for the split lentils, i always add salt once they are cooked. if salt is added before, the lentils do not get a smooth consistency when cooked and still have separate grains. no need to reduce water if using skimmed milk for the oats porridge.
Thanks so much for the recipe. I had something similar in an Indian restaurant in Kuala Lumpur recently, and it was amazing. Will definitely be trying this at home 🙂 Looks fabulous. Lovely photos too, btw.
Oh and btw, I’ve had another dal before that I’ve served with rice and sour cream on a burrito, so it made sort of an Indian Burrito instead of the typical Mexican one. It was delicious 🙂
thanks. the burrito is a good idea 🙂
hi mam, wanna make eggless banana bread but could not understand the meaning of folding the flour into the batter ..can you plz clear how folding is done in baking ?
folding uses a method of cut and fold. the mixture is cut from the center with a spatula and while moving around the circumference, the batter is folded. i am sharing a youtube link as with words or pics it difficult to understand. here is the link – https://www.youtube.com/watch?v=jXe-kTlTv8I
Hi mam… I recently gone through your page. It is awesome.Am just cooking for past 1 yr. Can u plz add some receipes without onion and garlic..as we dnt eat that
thanks vasu. i do add no onion no garlic recipes at times. in fact there are many no onion no garlic recipes already posted. you can have a look at this category – https://www.vegrecipesofindia.com/recipes/no-onion-no-garlic-recipes/
Thank u so much mam i hv gone through the page ..
fine 🙂
hmmmmmm Awesome punjabi dish… always wanted to know its secret…
We just had this and it was fantastic. Delicious. thanks. I love your recipes.
thanks for the feedback helen 🙂
Sprouted moong curry ,the mangalore an recipe plz
Will try to add.
Healthy one!! will try it for dinner
Hi, tried this today for dinner. Turned out delicious. Thanks
thanks for the positive review, nikita.
Tried this today – turned out very yum. Thanx
thanks for the feedback vimala.
Awesome dassanna! Thanks sooooo much
welcome vidhya 🙂