Sukha Moong (dry whole green moong dal)
Updated: Aug 17
Packed with proteins and nutrition, dry whole green moong dal or dry mung beans could be served as a side with an Indian curry, kadhi... it also makes for a great meal served on its own with chapatis or rice.
Soaking whole green moong dal: 3-4 hours
Cooking: 30 minutes
Ingredients to make Sukha Moong
1 ½ cups whole green moong dal / mung beans
3 cups water
2 tbsp ghee
8-10 curry leaves
1 tsp mustard seeds
½ tsp cumin seeds / jeera
½ tsp carom seeds / ajwain
A generous pinch of asafoetida powder / hing
2 dried Kashmiri red chillies
3 green chillies, finely chopped
4-5 cloves of garlic, bruised with the back of a knife
2 inch piece of ginger, finely chopped
1 onions, medium sized, finely chopped
2 tomatoes, medium sized, finely chopped
2 tsp coriander powder / dhania powder
1 tsp turmeric powder / haldi
Salt, to taste
Method of making Sukha Moong
Soak the whole green moong dal / green mung beans in sufficient water for 3-4 hours. Soaking the mung beans helps with lowering the cooking time.
Pressure cook the soaked whole green moong dal with 3-4 cups water and salt, for 1 whistle on high heat and then 3 whistles on low heat - approx. 10-12 minutes. The green mung beans are to be cooked till lightly underdone – we are leaving it slightly undercooked as it will be further cooked with the tadka for 10 minutes or so to blend flavours. Keep aside to cool.
*If you do not have the time to soak the whole green moong dal, pressure cook it on high heat for 1 whistle and then 6 whistles on low heat - approx. 18-20 minutes.
There should be about 1 cup of water remaining in the pressure cooker once the whole green moong dal is cooked – we would not need more water. Incase the quantity of water seems less, please add as required.
Once the whole green moong dal is at room temperature, heat ghee in a cooking pot / kadhai to prepare the tadka. Add curry leaves, mustard seeds, cumin seeds / jeera, carom seeds / ajwain and asafoetida powder / hing. Once these crackle, add the dried Kashmiri red chillies, chopped green chillies, ginger and garlic. I like to add the bruised garlic cloves whole, you could finely chop it too. Sauté this mix for a minute or so and add chopped onions.
Cook the onions till they turn a light brown, add tomatoes and mix well. Add coriander powder and turmeric powder once the tomatoes are almost done. Give the tadka a good mix and stir in the partially cooked whole green moong dal / green mung beans along with the water. Mix well, taste and adjust flavours – go easy on the salt as this mix will cook down further. Cover the kadhai and let the dal cook for 8-10 minutes on medium heat allowing flavours to blend – stir occasionally.
Once the whole green moong dal is cooked through and almost dry, check for seasoning and serve warm with thalipeeth, jowar roti, chapati… As seen below, I like to serve sukha moong with thalipeeth and thecha.
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