Moong Sukke
A dry coastal-style mung bean dish with soft cooked moong, fresh coconut, and a gentle tempering of mustard, curry leaves, and chilies. It is simple, comforting, and fits beautifully beside rice or chapati.
For 4 servings
- prep · ~8 min
Soak the moong.
Rinse the whole green moong well and soak it in enough water overnight or for at least 8 hours. Drain before cooking.
TIPA good soak helps the beans cook evenly and keeps the final dish soft, not chalky. - boil · ~25 min
Cook the moong until tender.
1.Add the soaked moong to a pot with 3 cups water.2.Add salt and bring to a boil over medium heat.3.Cover and cook until the beans are tender but still hold their shape, about 20 to 25 minutes.4.Drain any excess water and set the cooked moong aside. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili, curry leaves, green chili, asafoetida, and turmeric powder.TIPKeep the heat medium so the urad dal turns golden without burning the spices. - saute · ~3 min
Mix in the moong and coconut.
Add the cooked moong to the pan and toss well with the tempering. Add the grated coconut and cook for 2 to 3 minutes, stirring gently so the beans stay whole.
- garnish · ~1 min
Finish with lemon juice.
Turn off the heat and mix in the lemon juice. Taste and adjust with a little more salt only if needed.
- serve
Serve the moong sukke warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the soaked moong only until tender; overcooking makes the beans split and turns sukke mushy instead of dry.
- 2Drain the moong well after boiling so the tempering coats the beans rather than steaming them.
- 3Let the mustard seeds fully splutter before adding urad dal, or the dal can brown unevenly.
- 4Add the fresh coconut near the end and cook briefly to keep its sweet, moist texture.
- 5Mix in the lemon juice only after switching off the heat so its brightness stays fresh.
- 6If making ahead, store without lemon juice and add it just before serving for the best flavour.
Adapt it for your goals.
No-onion-garlic satvik
This recipe already fits a simple satvik-style preparation; just ensure the asafoetida used is pure and wheat-free if needed.
spicierSpicier
Add one extra green chili or a little more broken dried red chili for a hotter, sharper version that pairs well with plain rice.
coconut richCoconut-rich
Increase the fresh grated coconut slightly for a sweeter, softer coastal-style finish and more pronounced sukke texture.
pressure cookerPressure-cooker
Cook the soaked moong in a pressure cooker to save time, but stop while the beans are still whole and not falling apart.
Why this is on our healthy list.
Plant Protein From Moong
Whole green moong adds plant-based protein and makes the dish more filling while keeping it light compared with heavier curries.
Fiber-Rich Whole Legumes
Using whole moong instead of split lentils brings more fiber, which supports satiety and gives the sukke its hearty texture.
Balanced With Coconut
Fresh coconut adds richness and helps carry the tempering flavours, so the dish feels satisfying even with a simple ingredient list.
Gentle Spice Aromatics
Curry leaves, chilies, turmeric, and asafoetida add flavour depth without relying on heavy cream or rich gravies.
Frequently asked questions
Yes, but the beans will take longer to cook and may not soften as evenly. A full soak gives the best tender, whole-bean texture.
