Green Moong Curry

1. 1
   prep

   Soak the green moong dal overnight.

   Wash the whole green moong dal thoroughly and soak in enough water to cover by 2 inches for at least 8 hours. Drain before using.

   TIPSoaking reduces cooking time and makes the dal easier to digest.
2. 2
   pressure cook · ~15 min

   Pressure cook the soaked dal.

   1.Add the drained moong dal to a pressure cooker with 3 cups water and salt.

   2.Close the lid and cook on medium-high heat until you hear the first whistle.

   3.Lower the heat and continue cooking for 3 more whistles (about 12-15 minutes).

   4.Let the pressure release naturally. Keep aside.

   TIPDo not release pressure manually — natural release keeps the dal grains intact while soft.
3. 3
   temper · ~2 min

   Make the tempering for the curry base.

   1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle (about 30 seconds).

   3.Add asafoetida and stir for 5 seconds until fragrant.

   TIPKeep the heat medium — asafoetida burns quickly and turns bitter.
4. 4
   saute · ~12 min

   Sauté the aromatics until golden.

   1.Add chopped onion and cook until translucent and lightly golden (5-7 minutes).

   2.Add grated ginger, minced garlic, and slit green chilies. Sauté for 1 minute until the raw smell disappears.

   3.Add chopped tomatoes and cook until they turn soft and mushy (4-5 minutes).

   4.Stir in turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for 30 seconds.

   TIPThe tomatoes should break down completely — this creates a naturally thick gravy base.
5. 5
   simmer · ~12 min

   Add the cooked dal and simmer.

   1.Add the pressure-cooked moong dal along with any cooking water into the pan.

   2.Pour in 1.5 cups water and stir well to combine.

   3.Bring to a gentle boil, then lower the heat and simmer uncovered for 10-12 minutes.

   4.Stir occasionally until the curry thickens to your liking.

   TIPSimmering without a lid helps the flavors meld and lets you control the curry thickness.
6. 6
   mix · ~1 min

   Finish with garam masala and lemon juice.

   1.Sprinkle garam masala over the curry and stir in.

   2.Drizzle lemon juice and mix gently.

   3.Taste and adjust salt if needed.

   TIPAdding lemon juice at the very end brightens all the flavors — never add it while cooking or it turns bitter.
7. 7
   garnish

   Garnish with fresh cilantro and serve hot.

   Ladle the curry into bowls, sprinkle generously with chopped cilantro, and serve immediately with steamed rice or roti.

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