Green Gram Curry Recipe – Authentic Indian Moong Dal with Tomato & Spice

Last Updated on 2 months by Neha Deshmukh

Green Gram Curry Recipe – Authentic Indian Moong Dal with Tomato & Spice

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Green Gram Curry (or Moong Dal as it’s often called) is a family favorite in my home. It’s simple, flavorful, and comes together surprisingly quickly – perfect for a weeknight meal when you’re craving something hearty and wholesome. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a go-to. It’s a taste of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Green Gram Curry isn’t just delicious; it’s also incredibly nourishing. Green gram is packed with protein and fiber, making it a really satisfying meal. Plus, the blend of spices creates a beautiful aroma and a depth of flavor that’s truly irresistible. It’s a wonderfully versatile dish too – equally good with fluffy rice, warm roti, or even a side of naan.

Ingredients

Here’s what you’ll need to make this comforting curry:

• ½ cup Green gram (Moong Dal)
• 3 medium size Tomatoes
• ¼ tsp Turmeric powder
• 1 tsp flat Chilli powder
• 2 tsp Coriander powder
• ½ tsp Cumin powder
• ½ tsp Garam masala powder
• Salt as needed
• 2 medium size Onions
• 1-2 Green chilli
• 4 Garlic cloves
• 1 inch piece Ginger
• 2 ½ tbsp Oil
• 1 tsp Cumin seeds
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Green gram, or moong dal, is a split yellow lentil known for being easily digestible – a big plus if you’re prone to bloating. It’s a staple in many Indian households.

Traditionally, this curry is made with mustard oil, which lends a lovely pungent flavor. However, you can absolutely use vegetable oil or sunflower oil if you prefer.

Spice levels can vary hugely depending on the region and personal preference. I usually go for a medium spice level, using 1-2 green chilies, but feel free to adjust to your liking. Some families love a really fiery curry, while others prefer it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the green gram a good wash and soak it in water for about 4 hours. This helps it cook faster and become beautifully soft.
2. While the dal is soaking, let’s prep the tomatoes. Blanch them in boiling water for a few minutes, peel off the skin, and blend them into a smooth puree.
3. Now, for the aromatic base. Grind the onions, green chilies, garlic, and ginger into a fine paste. A little water helps with this!
4. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the onion-ginger-garlic paste and sauté until it turns golden brown and the raw smell disappears.
5. Add the tomato puree, turmeric powder, salt, chilli powder, garam masala, coriander powder, and cumin powder. Cook this masala (spice blend) until the oil starts to separate from the sides – this is key for a flavorful curry!
6. Drain the soaked green gram and add it to the pan along with 1.5 cups of water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or pressure cook for 1 whistle.
7. Finally, check the gravy consistency. If it’s too thick, add a little more water. Adjust the salt to taste, and garnish generously with fresh coriander leaves. Serve hot!

Expert Tips

• Perfectly Cooked Green Gram: Soaking is crucial! It cuts down on cooking time and ensures a creamy texture. If you forget to soak, you can still cook it, but it will take longer.
• Gravy Consistency: Don’t be afraid to adjust the water to get the gravy just right. Some like it thick, others prefer it more soupy.
• Blooming Spices: Cooking the masala until the oil separates is so important. It really unlocks the flavors of the spices.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using vegetable oil.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to ½ or omit them altogether. Use ½ tsp of chilli powder.
  • Medium: Use 1-2 green chilies and 1 tsp of chilli powder (as in the recipe).
  • Hot: Add 3-4 green chilies and 1 ½ tsp of chilli powder.
• Festival Adaptations: This curry is often served during festivals like Makar Sankranti and Lohri, especially in North India. It’s considered a warming and auspicious dish. My grandmother always made a big pot of it for these occasions!

Gluten-Free Confirmation

Yes! This Green Gram Curry is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Roti: A classic pairing! The curry soaks right into the warm roti.
• With Rice: Fluffy basmati rice is perfect for soaking up all the delicious gravy.
• With Indian Breads: Naan, paratha, or even poori all work beautifully.
• With a side of raita: A cooling yogurt dip balances the spice perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

• Is green gram/moong dal easy to digest? Yes! It’s one of the easiest dals to digest, making it a great choice for all ages.
• Can I use a different type of dal instead of green gram? You can, but the flavor and texture will be different. Red lentils (masoor dal) are a good substitute, but they cook much faster.
• How can I adjust the tanginess of the curry? Add a squeeze of lemon or lime juice at the end of cooking.
• What is the best way to soak and cook green gram for optimal texture? Soaking for at least 4 hours is best. Pressure cooking for one whistle or simmering for 10-15 minutes yields a perfectly soft texture.
• Can this curry be made in an Instant Pot? Absolutely! Sauté the spices as directed, then add the dal and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.