Gujarati Moong Curry
A light, comforting Gujarati-style moong curry with a gentle sweet-tangy balance. Cooked moong gets simmered with ginger, green chili, yogurt, and a simple tempering for an everyday dish that pairs beautifully with rice or rotli.
For 4 servings
- prep · ~480 min
Soak the moong.
Wash the whole green moong well, then soak it in plenty of water overnight. Drain before cooking.
- pressure cook · ~15 min
Pressure cook the moong.
Add the soaked moong, 2 1/2 cups water, turmeric powder, and salt to a pressure cooker. Cook until the moong is soft but still holding its shape, about 4 whistles or 15 minutes.
TIPDo not overcook the moong into a mash; this curry tastes best when the beans stay whole. - mix · ~2 min
Whisk the yogurt mixture.
In a bowl, whisk the yogurt with gram flour and the remaining 1/2 cup water until smooth and lump-free.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a pot over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds, curry leaves, and asafoetida.4.Add ginger and green chili, then cook for 30 seconds until fragrant.TIPKeep the heat moderate so the spices bloom without burning. - simmer · ~10 min
Build and simmer the curry.
1.Pour the yogurt mixture into the pot and stir continuously for 1 to 2 minutes.2.Add the cooked moong along with its cooking liquid.3.Add red chili powder and jaggery, then mix well.4.Simmer gently for 8 to 10 minutes until the curry looks smooth and lightly thickened.TIPStir as you add the yogurt so it blends in smoothly and does not split. - garnish · ~1 min
Finish with lemon juice and coriander leaves.
- serve · ~1 min
Serve hot with rice or rotli.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the whole moong overnight so it cooks evenly and stays creamy inside without bursting apart.
- 2Pressure cook only until the beans are tender but intact; this curry should have whole moong, not a mashed dal texture.
- 3Whisk the yogurt with gram flour until completely smooth before it goes into the pot to avoid tiny curdled bits.
- 4Lower the heat when adding the yogurt mixture and keep stirring for the first minute so the curry stays silky.
- 5Add jaggery and lemon at the end, then taste again; Gujarati curries need a clear sweet-tangy balance, not just heat.
- 6If the curry thickens on standing, loosen it with a splash of hot water and simmer briefly before serving.
- 7This tastes even better after a short rest, once the ginger, curry leaves, and moong have had time to mingle.
Adapt it for your goals.
Vegan
Replace yogurt with a plain unsweetened plant yogurt and use oil instead of ghee for a dairy-free version with similar tang.
jainJain
Skip ginger and asafoetida, then lean on green chili, curry leaves, and lemon for brightness while keeping the curry Jain-friendly.
no onion no garlicNo-onion-no-garlic
This recipe is already naturally free of onion and garlic, making it ideal for simple sattvic-style everyday meals.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper heat against the sweet-sour Gujarati profile.
Why this is on our healthy list.
Plant Protein and Fiber
Whole green moong brings plant protein and fiber, making this curry filling and suitable for a balanced everyday meal.
Gut-Friendly Legume Dish
Soaking the moong before cooking can make the beans easier to cook and digest, while asafoetida is traditionally used in legume dishes.
Moderate, Light Gravy
The curry gets its body from cooked moong and a little yogurt rather than a heavy cream base, keeping it lighter in style.
Aromatic Spices and Herbs
Ginger, curry leaves, cumin, mustard seeds, and coriander add aroma and depth without needing rich sauces or excessive fat.
Frequently asked questions
Yes. Sprouted moong works well, but it usually cooks faster, so reduce the pressure-cooking time to keep the beans from turning mushy.
