Gujarati Moong Curry

Name: Gujarati Moong Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup whole green moong (soaked overnight and drained); 3 cup water (for pressure cooking and simmering); 0.5 cup yogurt (plain, whisked); 1 tsp gram flour (mixed into the yogurt to prevent splitting); 1 inch ginger (grated); 2 pcs green chili (slit); 1 tbsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 6 pcs curry leaves; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp jaggery (grated); 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(78)

TASTE SCORE

7/10

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.

PREP

15m

COOK

30m

SERVES

1 KATORI

221 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the whole moong overnight so it cooks evenly and stays creamy inside without bursting apart.
2
Pressure cook only until the beans are tender but intact; this curry should have whole moong, not a mashed dal texture.
3
Whisk the yogurt with gram flour until completely smooth before it goes into the pot to avoid tiny curdled bits.
4
Lower the heat when adding the yogurt mixture and keep stirring for the first minute so the curry stays silky.
5
Add jaggery and lemon at the end, then taste again; Gujarati curries need a clear sweet-tangy balance, not just heat.
6
If the curry thickens on standing, loosen it with a splash of hot water and simmer briefly before serving.
7
This tastes even better after a short rest, once the ginger, curry leaves, and moong have had time to mingle.