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A classic Gujarati comfort food, this curry features whole green moong beans in a soupy, tangy, and slightly sweet gravy. It's a wholesome and light dish, perfect with hot rotis or steamed rice.
For 4 servings
Prep & Soak Moong: Rinse 1 cup of whole green moong beans thoroughly. Soak them in ample water for at least 6-8 hours or overnight. This is crucial for even cooking. Drain the soaking water before use.
Pressure Cook Moong: In a 3-liter pressure cooker, combine the drained moong beans, 3 cups of fresh water, 1/2 tsp turmeric powder, and 1/2 tsp salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Allow the pressure to release naturally.
Check for Doneness: Once the pressure has settled, open the cooker. The moong beans should be soft and tender when pressed, but still hold their shape. If they are still hard, add a little more water and cook for another 1-2 whistles.
Prepare the Tempering (Vaghar): While the cooker is releasing pressure, heat 2 tbsp of ghee in a small pan (tadka pan) or kadai over medium heat.
Sauté Aromatics and Spices: Add the finely chopped tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and become mushy. Then, add 1/2 tsp red chili powder and 1.5 tsp dhana jeeru powder. Stir and cook for another minute.
A classic Gujarati comfort food, this curry features whole green moong beans in a soupy, tangy, and slightly sweet gravy. It's a wholesome and light dish, perfect with hot rotis or steamed rice.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 255.27 calories per serving with 11.81g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Simmer: Pour the entire tempering mixture into the pressure cooker with the cooked moong. Add 1 tbsp grated jaggery, 4 pieces of kokum, and the remaining 1/2 tsp of salt. Stir everything together gently.
Adjust Consistency and Simmer: Bring the curry to a gentle boil. If the consistency is too thick for your liking, add up to 1 cup of hot water to achieve a soupy texture. Reduce the heat to low and let it simmer for 5-7 minutes, allowing all the flavors to meld beautifully.
Garnish and Serve: Turn off the heat. If you are using lemon juice instead of kokum, stir it in now. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve the Gujarati Moong Curry hot with phulka, rotli, or steamed rice.
Add finely chopped vegetables like carrots, bottle gourd (dudhi), or potatoes along with the moong beans in the pressure cooker for a more wholesome curry.
This recipe is already onion and garlic-free. To make it strictly Jain, you can omit the ginger and use raw banana instead of tomato.
Use 2 cups of sprouted moong instead of dry beans. Reduce the pressure cooking time to 2-3 whistles. This version is lighter and easier to digest.
Whole moong beans provide a high-quality plant-based protein, crucial for muscle building, tissue repair, and overall body maintenance.
Rich in dietary fiber, this curry aids in smooth digestion, prevents constipation, and supports a healthy gut microbiome.
This dish is low in saturated fat and cholesterol-free. The fiber and potassium in moong beans help manage blood pressure and cholesterol levels, contributing to a healthy heart.
The combination of protein and fiber promotes satiety, keeping you feeling full for longer and helping to reduce overall calorie intake.
One serving (approximately 1 cup or 280g) of Gujarati Moong Curry contains around 250-300 calories, depending on the amount of ghee used. It's a balanced dish with carbohydrates, protein, and healthy fats.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from the moong beans, which aids digestion and keeps you full. It's also packed with essential minerals and is relatively low in fat, making it a nutritious meal.
Absolutely. You can cook the soaked moong beans in a deep pot or saucepan. It will take longer, about 45-60 minutes, for the beans to become tender. Ensure you add enough water and stir occasionally to prevent sticking.
If you don't have kokum, you can use 1-2 teaspoons of lemon juice or 1 teaspoon of tamarind paste (diluted in a little water). Add the lemon juice at the very end, after turning off the heat, to preserve its fresh flavor.
The signature sweet and sour taste comes from jaggery and kokum. Ensure you have added them in the recommended quantities. You can always adjust these to your preference. Let the curry simmer for a few minutes after adding them to allow the flavors to infuse properly.
You can store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.
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