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Green moong curry

Quick and simple


1 cup moong

2 tbsp chili powder

1 tsp mustard

1/2 tsp turmeric powder

Half lemon juice

Pinch of asafoetida

3 cups water

Additional water to soak moong

2 tbsp oil

3 to 4 cloves of garlic


  • Soak moong either overnight or half and hour before cooking in hot water

  • Take a pressure cooker or rice cooker or just a pan. Heat oil, add mustard and once they splutter, add crushed garlic and saute for a minute

  • Add soaked moong, all the spices, salt and water

  • Mix well and let it cook. If pressure cooking, about 4 to 5 whistles should be enough. It really depends on the grain quality and age, how long it might take to cook. If cooking it over direct heat or rice cooker, occasionally check if more water is needed.

  • Add lemon juice before serving (optional)

Tip - if the curry is dry and you need to gravy, just add water and adjust spices

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