Green Moong Dal (Mung Bean Curry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant pressure-cooker curry of split green mung beans with aromatic spices like cumin, coriander, and garam masala. Creamy, flavorful, and done in 30 minutes. A vegetarian Indian staple.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon neutral oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon hing
- 10 curry leaves
- 1 medium yellow onion (diced )
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 plum tomatoes (diced )
- ½ teapsoon ground turmeric
- 2 teaspoons Kashmiri red chili powder (use less if using a spicier chili powder)
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- ½ teaspoon garam masala
- 1 cup whole moong beans (mung beans) (rinsed and drained )
- 3 cups water
- 1 tablespoon jaggery (optional )
- ½ lemon (juiced)
- ¼ cup cilantro (chopped )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 911mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 837mg
- Calcium
- 100mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.