Green Moong Dal

Green moong dal stands out as a nutritional powerhouse, offering a myriad of health benefits and culinary possibilities. Whether you are looking to boost your protein intake, enhance heart health, or simply add variety to your meals, green moong dal is a nutritious and delicious choice that has earned its place in kitchens worldwide.

Green Moong Dal (Sabut Moong Dal)

Green Moong Dal (Sabut Moong Dal) also known as Green Gram or Mung Beans is high in antioxidants and one of the healthiest dals. Make a large pot of dal on a cold night and enjoy it for days with hot basmati rice. Super comforting and nourishing.

A spoonful of basmati rice and green moong dal with 2 bowls of rice and lentils in the background.


★★★★★
“Delicious, everyone loved it. I have tried so many recipes from Nisha’s Instagram and have never been disappointed. This piping hot dal on a cold winter night is the best meal ever.”
– Tanya


Dal is a staple in Indian cuisine. Given the variety of lentils, it’s normal for someone of Indian origin to enjoy a different type of dal every single day of the week.

Here are some Dal Recipes

Looking for an easy weeknight dinner, make this Instant Pot Masoor Dal with Spinach – it tastes amazing with rice. For a light and tangy dal, make this delicious Tomato Dal or Andhra Style Tomato Pappu. For a comforting and hearty dal, this Spinach Dal Fry made with toor dal is healthy and wholesome. On a cold winter night, make this No Cream Dal Makhani – it’s rich and made without heavy cream.


Table of Contents


What Is Green Moong Dal?

Green Moong Dal is also known as Sabut Moong Dal. Sabut means “whole” in Hindi, so essentially this dal is also known as whole moong dal. Other names include Green Gram Curry, Mung Beans Curry, Green Gram Dal, or Hare Mung Dal.

The Mung Beans are first soaked for at least 5 hours and then cooked in an Instant Pot or you can use a pressure cooker. In a separate pot, cook the ginger, garlic, onions, and tomatoes – this is your masala paste. Add the cooked lentils to the masala along with water, spices, and tadka (tempering). Enjoy with Jeera Rice.

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Why You’ll Love This Recipe

  • Satisfying and comforting meal on a cold night.
  • Healthy with 20 grams of protein per serving.
  • Easy to make with simple ingredients.
  • Can easily be made vegan and gluten-free with a few minor swaps.

Ingredients

  • Green Moong Dal / Mung Lentils – I used whole green moong beans or mung beans.
  • Ginger, Garlic, and Green Chilies – Chop the ginger and garlic. Slit the green chilies.
  • Onions – I love using chopped red onions for most of my Indian dishes.
  • Powdered Spices – Hing (asafoetida), Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder, Salt, Garam Masala, Amchur (mango powder).
  • Whole Spices – Cumin Seeds, Ajwain (carom seeds), Black Cardamom.
  • Avocado Oil – I recommend a high-heat oil for Indian cooking.
  • Water – You’ll need water for soaking and cooking the lentils.
  • Ghee – you will need ghee for tempering, you can also use oil instead.
  • Sliced Garlic – you will need sliced garlic for tempering.
  • Fresh Cilantro – chopped cilantro leaves or coriander leaves.
  • Lemon Juice – just a squeeze of lemon juice or lime juice works too.


Substitutions

For a vegan option – simply replace ghee with avocado oil.

For a gluten-free option – replace hing (asafoetida) with gluten-free hing.


How To Make Green Moong Dal Recipe?

STEP 1 – SOAK & PRESSURE COOK SABUT MOONG DAL

1. Wash and rinse 1 ½ cups of green moong dal well. Then soak the sabut moong dal in enough water for 5 hours. I generally soak the dal in 4 times the water amount. (Image 1)

2. Then drain the dal. Wash and rinse it well. Add the dal to the Instant Pot along with 4 cups of water. Add salt and turmeric powder. Stir. (Image 2)

3. Cook on High Pressure for 18 minutes and do a natural pressure release. (Image 3)

4. Once done, this is what you should have. Perfectly cooked dal. (Image 4)

Cook green moong dal in the instant pot.

STEP 2 – PREPARE MASALA & ADD COOKED MUNG BEANS

1. Heat up a pot on medium heat, then add oil. Once the oil is hot, add cumin seeds, ajwain (carom seeds), hing (asafoetida), turmeric powder, and black cardamom. Saute for a minute. (Image 1)

2. Then add ginger, garlic, and green chilies. Saute for 1-2 minutes. (Image 2)

3. Add onions and season with salt. Cook for around 5 minutes until the onions are translucent and golden brown. (Image 3)

4. Add chopped tomatoes and season with salt. (Image 4)

Add oil, whole spices, ginger, garlic, chilies, onions, and tomatoes and saute until well combined.

5. Stir the tomatoes. (Image 5)

6. Cover and cook the onion tomato masala on low-medium heat for 6-7 minutes until you have a paste-like consistency. (Image 6)

7. Now add your powdered spices – red chili powder and coriander powder. Also, add a ¼ cup of water to prevent the spices from burning. (Image 7)

8. Stir and cook for a minute. (Image 8)

Cover and cook onion tomato mixture, then add powdered spices and cook for a minute.

9. Now add your cooked dal. Note, there won’t be much liquid in here since the lentils will soak up the water. (Image 9)

10. Also add 1 cup of water. Stir. Adjust salt as needed. (Image 10)

11. Cover and cook on low-medium heat for 10 minutes. (Image 11)

12. This is what you should have. Turn off the stove. (Image 12)

Add cooked green moong dal and water, cover and cook until creamy.

STEP 3 – PREPARE THE TAKDA (TEMPERING)

1. Add ghee (or oil if you prefer) to a small pan/pot. Heat ghee. Then add hing, sliced garlic, and Kashmiri red chili powder. Cook for about 2 minutes until you can smell the aroma of the garlic. (Image 1)

2. Pour tadka over dal. Stir. (Image 2)

3. Now add amchur powder (mango powder), garam masala, and fresh lemon juice. Stir. (Image 3)

4. Add fresh cilantro. Turn off the stove. Stir. Enjoy with basmati rice. (Image 4)

Prepare tadka (tempering) with oil, garlic, chili powder, and asafoetida, season with fresh cilantro, and more spices.


Expert Tips

In order to get a creamy consistency when making Green Moong Dal, you need to:

✓ Soak – Soak the sabut moong dal for at least 5 hours in lots of water.
✓ Water – Pressure cook the dal with the least amount of water so the consistency is not water.
✓ Ghee – Finish off with a ghee tadka. You can use oil instead of ghee, but the richness ghee adds is different.


Serving Suggestions

→ Jeera Rice – Mung Beans Curry tastes best with Jeera Rice or plain white basmati rice.

→ Brown Rice / Quinoa – for a healthier option, you can use brown rice or quinoa.

→ Roti / Sabzi – To complete a typical Indian meal, Sabut Moong Dal can be served as an accompaniment with roti and sabzi.


Recipe FAQs


A serving dish with green moong dal topped with sliced onions, cilantro, and Thai green chilies.


More Dal Recipes

  • Masoor Dal Instant Pot (Red Lentils Dal)
  • Dal Makhani (no cream, gluten-free)
  • Tomato Dal | Andhra Style Tomato Pappu Recipe
  • Instant Pot Toor Dal / Split Pigeon Peas

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!


📖 Recipe Card

A spoonful of basmati rice and green moong dal with 2 bowls of rice and lentils in the background.

Green Moong Dal (Sabut Moong Dal)

5 from 4 votes
By: Nisha
Green Moong Dal also known as Green Gram or Mung Beans is high in antioxidants and one of the healthiest dals. This dal is made with ginger, garlic, tomatoes, onions, and Indian spices.
PREP TIME20minutes 
COOK TIME30minutes 
TOTAL TIME50minutes 
SERVINGS servings
CALORIES408 kcal

EQUIPMENT

INGREDIENTS

for pressure cooking dal

  • 1 ½ cups green moong dal (mung beans)washed, rinsed & soaked
  • 4 cups water
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt

for cooking dal & spices

  • 2 tablespoon avocado oil
  • 1 black cardamommoti elachi
  • 1 teaspoon cumin seeds
  • ½ teaspoon carom seedsajwain
  •  teaspoon hingasafoetida
  • ½ teaspoon turmeric powder
  • 1 inch gingerchopped
  • 4 cloves garlicchopped
  • 2 green chiliesslit
  • 1 large onionchopped
  • 2 plum tomatoeschopped
  • 2 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • add cooked dal
  • 1 cup of water
  • 1 teaspoon garam masala
  • 1 teaspoon amchurmango powder
  • ¼ cup fresh cilantromore if needed
  • squeeze of fresh lemon juice

for tadka (tempering)

  • 1 tablespoon ghee
  •  teaspoon asafoetida (hing)
  • 3 cloves garlicsliced
  • ½ teaspoon Kashmiri red chili powder

INSTRUCTIONS

Step 1 – Soak & Pressure Cook Sabut Moong Dal

  • Wash and rinse 1 ½ cups of green moong dal well. Then soak the sabut moong dal in enough water for 5 hours. I generally soak the dal in 4 times the water amount.
  • Then drain the dal. Wash and rinse it well. Add the dal to the Instant Pot along with 4 cups of water. Add salt and turmeric powder. Stir. Cook on High Pressure for 18 minutes and do a natural pressure release.

Step 2 – Prepare Masala & Add Cooked Mung Beans

  • Heat up a pot on medium heat, then add oil. Once the oil is hot, add cumin seeds, ajwain (carom seeds), hing (asafoetida), turmeric powder, and black cardamom. Saute for a minute. Then add ginger, garlic, and green chilies. Saute for 1-2 minutes.
  • Add onions and season with salt. Cook for around 5 minutes until the onions are translucent and golden brown. Next, add tomatoes, season with salt, and stir.
  • Cover and cook the onion tomato masala on low-medium heat for 6-7 minutes until you have a paste-like consistency.
  • Next, add your powdered spices – red chili powder and coriander powder. Also, add a ¼ cup of water to prevent the spices from burning. Stir and cook for a minute.
  • Add the cooked dal. Note, there won’t be much liquid in here since the lentils will soak up the water. Add 1 cup of water. Stir. Adjust salt as needed. Cover and cook on low-medium heat for 10 minutes. Turn off the stove.

Step 3 – Prepare the Takda (tempering)

  • Add ghee (or oil if you prefer) to a small pan/pot. Heat ghee. Then add hing, sliced garlic, and Kashmiri red chili powder. Cook for about 2 minutes until you can smell the aroma of the garlic. Pour tadka over dal. Stir.
  • To the dal – add amchur powder (mango powder), garam masala, and fresh lemon juice. Stir. Add fresh cilantro. Turn off the stove. Stir. Enjoy with basmati rice.

NOTES

This recipe was first published in November 2022, and has since been updated.

  • Soak – Soak the sabut moong dal for at least 5 hours in lots of water.
  • Water – Pressure cook the dal with the least amount of water so the consistency is not water.
  • Ghee – Finish off with a ghee tadka. You can use oil instead of ghee, but the richness ghee adds is different.
  • Vegan option – Replace ghee with oil.
  • Gluten-free option – Replace asafoetida (hing) with gf hing, or skip it.

NUTRITION

Calories: 408kcalCarbohydrates: 58gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 693mgPotassium: 1150mgFiber: 15gSugar: 8gVitamin A: 563IUVitamin C: 15mgCalcium: 139mgIron: 6mg
  • Kanwal Nijjar Sodhi

    Kanwal Sodhi am The Creator Editor of ReviewFitHealth.com.

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