Piping Pot Curry · by Meeta Arora★ 4.9 (184)
Green Moong Dal (Mung Bean Curry)
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 24%
CARBS 36G63% OF CAL
9G FIBER7G SUGAR21G OTHER
FAT 4G16% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mung lentils simmered in an onion-tomato gravy with warm spices. Protein-rich and often served with rice as a comforting curry.
mainindiansoupcurrybeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Green Gram Lentils (Green Moong Dal) (whole, rinsed (1 cup = 250 ml) )
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (chopped (optional))
- 1/2 tablespoon Ginger (grated or paste)
- 1/2 tablespoon Garlic (minced or paste)
- 1 cup Onion (diced)
- 1 cup Tomato (chopped)
- 3 cup Water
- 1 tablespoon Lime juice
- Cilantro (to garnish)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) (I used Kashmiri red chili powder )
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 24%
CARBS 36G63% OF CAL
9G FIBER7G SUGAR21G OTHER
FAT 4G16% OF CAL
2G SAT2G UNSAT
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
- 598mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 88mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.