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Whole Moong Sabzi (Green Gram Curry)
A rustic, homestyle North Indian curry made with whole green moong beans simmered gently in a spiced onion-tomato base. The beans turn soft and creamy while holding their shape, soaking up the tangy, mildly spiced gravy. Comforting and wholesome, this sabzi pairs perfectly with roti, paratha, or steamed rice for a satisfying everyday meal.
For 4 servings
- pressure cook · ~20 min
Pressure cook the soaked moong dal.
Drain the soaked whole green moong dal and transfer it to a pressure cooker. Add 3 cups water and a pinch of salt. Close the lid and pressure cook on medium heat for 4 to 5 whistles, then let the pressure release naturally. The beans should be soft but hold their shape.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped ginger and sauté until fragrant, about 30 seconds. - saute · ~9 min
Cook the onion base.
Add the finely chopped onions to the pan and sauté until they turn golden brown, about 7 to 8 minutes. Stir in the minced garlic and green chilies, cooking until the raw garlic smell fades, about 1 minute.
- saute · ~10 min
Cook the tomato masala.
1.Add chopped tomatoes and salt to the pan. Cook until the tomatoes turn soft and pulpy, about 5 minutes.2.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir well.3.Cook the masala until the tomatoes break down completely and the ghee starts to separate at the edges, about 4 to 5 minutes. - simmer · ~12 min
Simmer the sabzi.
1.Add the pressure-cooked moong along with its cooking liquid to the pan.2.Pour in 1 cup of water and stir everything together gently.3.Bring the curry to a gentle boil, then lower the heat and simmer uncovered for 10 to 12 minutes. The gravy will thicken slightly and the beans will absorb all the flavors. - mix · ~1 min
Finish with garam masala and amchur.
Turn off the heat. Sprinkle garam masala and dry mango powder over the sabzi. Stir gently to incorporate. Taste and adjust salt if needed.
- garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the whole moong for at least 6 hours to ensure even cooking and a creamy texture.
- 2Let the pressure release naturally after cooking — sudden release can burst the beans.
- 3Cook the onion until deep golden brown for a richer, sweeter base flavor.
- 4Wait to add garam masala and amchur until after you turn off the heat so their aromas don't cook off.
- 5Adjust the gravy consistency with water after simmering — this sabzi thickens as it cools.
- 6For a one-pot shortcut, sauté the masala directly in the pressure cooker before adding the soaked moong and water.
Adapt it for your goals.
Low-oil
Replace ghee with 1 tsp mustard oil or avocado oil, and reduce to 1 tsp total. The tempering still comes through with fewer calories — great for a lighter weeknight meal.
high proteinHigh-protein
Add 1/2 cup of cubed paneer or tofu along with the cooked moong in the simmering step for an extra protein boost that complements the creamy beans.
veganVegan
Substitute ghee with any neutral vegetable oil or coconut oil. The sabzi remains entirely plant-based while still delivering the same comforting, savoury depth.
jainJain
Skip the garlic and onion; use a pinch of asafoetida (hing) in the tempering and increase the ginger and green chili for flavour. This keeps the sabzi compliant with Jain dietary practices.
coconut twistCoconut twist
Stir in 2 tbsp of fresh grated coconut or coconut milk at the end for a subtle sweetness and a South Indian-inspired finish that pairs beautifully with the moong.
Why this is on our healthy list.
Rich in Plant Protein
Whole green moong beans are an excellent source of plant-based protein, supporting muscle maintenance and keeping you full longer.
High in Dietary Fiber
The whole beans retain their fiber-rich skins, aiding digestion, promoting gut health, and helping regulate blood sugar levels.
Low in Fat, High in Flavor
This sabzi uses just 2 teaspoons of ghee, keeping saturated fat low while the spices deliver a satisfying, aromatic taste.
Packed with Antioxidants
Turmeric, ginger, garlic, and cumin are all rich in anti-inflammatory compounds that support immunity and overall wellness.
Frequently asked questions
Yes, but split moong cooks faster and will turn much softer — pressure cook for only 2 whistles and reduce simmer time to 5 minutes for best texture.
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