Veg Recipes Of India Green Moong Dal

Moong Dal dhokla is a healthy, tasty and nutritious dhokla variety made with whole mung beans, herbs and spices. They have a beany taste and flavor unlike Khaman. This snack is a savory steamed vegan cake that is protein-rich and guilt-free that you can enjoy any time.

I have been making this recipe after adapting it from a cookbook “Epicure’s Vegetarian Cuisines of India” by Asha Khatau. Here I have used whole green mung beans, but this dhokla can also me made with husked split yellow mung lentils.

Moreover what I liked about this recipe is that it is very easy to make and taste delicious. It also does not require curd (yogurt).

Green Moong Dal / Mung Beans

I liked this green gram dhokla recipe for its ease and of course health benefits. You can serve it as an evening snack.

This moong dal dhokla has the typical earthy moong bean taste and is savory and sour. It has a sour taste like that of idli. So if you like idli, you may also like this moong dal dhokla. I did not add sugar to the recipe. If you like a sweet taste, then you can add sugar to the dhokla mixture to get a sweet taste.

When I adapted this recipe for the first time, I was skeptical as I was not sure if the dhokla will break or will be perfectly round. I was amazed when it came out neatly in one piece from the pan.

Moong Dal Dhokla

I have been making this recipe for decades and it works like a charm every time. For a more nutritive boost to the dish, I have also added roasted sesame seeds to the tempering.

Best accompaniment to moong dal dhokla is cilantro mint chutney or coconut chutney or any green chutney of your choice. Also, it can go well with raw papaya chutney or tamarind dates chutney.

1. Rinse 1 cup whole moong beans with water a couple of times. Then drain all the water. The mung beans in the photo look yellow due to the yellow lighting in the kitchen.

Punjabi Sabut Moong Dal Recipe

3. Later drain all the water from the soaked moong beans and again rinse them with fresh water. Then drain all the water.

4. Grind to a semi coarse or semi-fine paste but make sure it is not gritty or very coarse.Also don’t make the paste too fine.

5. The batter should not be too thick nor thin but like a dhokla batter. Remove the batter in a mixing bowl or vessel and set aside.

Moong Dal Recipe (moong Dal Tadka)

6. Meanwhile in a large pan or pot take about 2 to 2.5 cups of water. Keep a metal stand or a trivet in the pan. Now heat the pan till the water comes to a boil.

8. Add 1 tablespoon ginger-green chili paste to the ground moong dal batter. To make the ginger-green chilli paste, crush 1 to 2 green chillies and 1.5 inches ginger in a mortar-pestle.

9. Next add 1 tablespoon oil, 1 tablespoon lemon juice and salt as required. For a sweet-tangy dhokla, you can also 1 tablespoon sugar or according to taste at this step.

Green Moong Dal Recipe Without Tomato

11. Then add 1 teaspoon fruit salt or eno to the moong dal batter mixture. Eno is used as a leavening ingredient in this recipe.

14. Now carefully place the pan in the large pan where the water must have already started boiling by now. Ensure the water level is below the pan else water might enter the batter.

Be careful as the water and the steam will be very hot. So you can use a pair of tongs to place the pan.

Green Moong Dal Recipes

15. Cover the pan with a lid and steam for 12 to 15 minutes on medium heat till the batter is firm and cooked.

16. Let the moong dal dhokla become warm. Then separate the edges with a butter knife and gently remove from the pan.

23. Add 2 tablespoons water to the tempering. Mix well and let the water come to a boil. Be careful when adding water. You can switch off the heat while adding water.

Green Moong Dal Appe With Vegetables

To give some sweet notes to the tempering, you can add 1 to 2 teaspoons of sugar after you add the water. Make sure the sugar is completely dissolved when the water boils.

24. When the water comes to a boil, then pour this tempering mixture evenly over the steamed moong dal dhokla. Garnish with ¼ cup coriander leaves (finely chopped) and ¼ cup grated coconut (optional).

25. Serve moong dal dhokla warm with coriander chutney or mint chutneyor coconut chutney or tamarind chutney. You can have it any time of the day or as a tea time snack.

Green Mung Bean Curry (green Moong Dal)

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Moong Dal dhokla is a tasty and nutritious dhokla variety made with whole mung beans, herbs and spices. This snack is a savory steamed vegan cake that is protein-rich and healthy.

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Make this delicious Green Moong Dal Recipe (also known as Green Gram Curry) in the pressure cooker, Instant pot or in a pot on the stovetop. Green gram also known as Mung Bean, green moong dal or whole Moong dal is a lentil that is widely used in Asian cooking. This green dal is used to make curry, stew, stir fry, soup and even sweet dishes. Green gram is also sprouted and added to Noodles and Sprouts salads. In Indian cuisine, these are mostly used to make a curry or dosa like this Pesarattu.

Moong Dal Chilla

Green Moong Dal curry is a delicious Indian dish where whole mung beans (Sabut Moong) are cooked with onions, tomatoes, whole & ground spices. It is one of those dishes that is actually cooked in many regions of India.

North Indians call it as Sabut Moong Dal, the Tamil Nadu version is known as Pachai Payaru curry, the Kerala dish is known as Cherupayar Curry & the Andhra version is well-known as Pesalu kura. Surprisingly all these taste different & so delicious!

The recipe I have shared here is the simplest and it makes for a delicious, comforting and hearty meal when served over plain steamed rice or roti. Sometimes we also eat this with Jeera rice, Ghee rice or Turmeric rice.

Green Moong Dal Khichdi (instant Pot)

This recipe can be prepared in a stovetop cooker, instant pot or a regular pot. I have the instructions for all these methods. If using a instant pot, you may cook the rice as well along with the curry.

Most Indians prefer to cook their lentils & legumes in a pressure cooker for convenience & for the lovely texture. A pressure cooker also helps you bypass the soaking step.

Though Green gram can be cooked without soaking, it is best to soak them for at least 3 to 4 hours prior to cooking to avoid tummy problems. The fiber-rich skin on this whole lentils is harder to digest if cooked without soaking, especially when you cook in a pot.

Hare Krishna Veg' Recipes

1. Rinse ½ cup green gram very well. You don’t need to soak them if you use a instant pot, just immerse them in water until you prepare the ingredients & make the masala. But if you are using a pot or an Indian pressure cooker, soak the lentils in enough water for 3 to 4 hours. If you are in a hurry you may bring 1.5 cups water to a rolling boil and turn off. Add the rinsed green dal to the hot water and let soak for at least 45 mins.

4. Heat 1½ tablespoon ghee or oil in a pot or cooker (saute mode on Instant pot). When the oil turns hot, add ½ teaspoon cumin & ¼ teaspoon mustard seeds (optional). The seeds will begin to splutter, then add curry leaves or bay leaf & green chilies. Saute until a nice aroma comes out, for 30 seconds.

5. Add onions & saute until they turn golden. Add ginger garlic paste and saute for a minute until it begins to smell aromatic.

Wholesome Green Moong Dal [mung Bean Curry]

6. Add tomatoes. Cook until they break down and turn mushy. I usually cover and cook at this stage to quicken the process.

9. Drain the water from the green moong dal and add them here. Pour 1½ cups water for pressure cooking or 2½ cups if cooking in a pot. Soaked green gram doesn’t need a lot of water. So add carefully. If needed add more later.

10. To cook in pot, bring it to a rolling boil on a high heat. Reduce the heat, cover and simmer them on a low to medium heat until cooked through and soft.

Moong Dal Chilla Recipe (lentil Pancakes)

11. To cook in pressure cooker, cover and pressure cook for 3 whistles on a medium heat. When the pressure releases, open the