Green Moong Dal is a deliciously creamy, garlicky green moong lentil recipe made with a beautiful onion tomato gravy with aromatics and spices. Every Wednesday, my mom would make some form of green moong lentils. This mag nu shaak was mostly made on repeat at my home! I enjoy this recipe with rotli or simple jeera rice
Every Wednesday my mom makes this mag nu shaak, roti, fried potatoes, and rice. Green moong lentils are packed with protein and are a great way to add plant-based protein to your meals. I also make khata mag (Green Moong in Yogurt curry) or Mag ni kadhi. I love to sprout these green moong beans as a part of my meal prep every week. My family loves adding them in salads or chillas to make a quick meal.
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About Green Moong Dal
I am so happy to share this classic comfort food recipe I grew up eating with you guys. This green moong dal recipe is simple, easy and delicious. It is a good idea to eat a variety of beans and lentils when you are a vegetarian or on a plant-based diet. This recipe is just what you need to make a wholesome meatless protein packed main dish.
In Gujarat, we call this green moong dal , mag nu shaak, which literally translates to green moong curry.
This green moong looks similar to the whole black gram we use in the famous Dal Makhni. I love this dal because it is so easy to make, flavorful, and packed with protein. If you are a vegetarian and trying to lose weight, these green moong lentils will be an amazing addition to your diet because of all it's dietary benefits and nutrition it offers.
I recommend you to soak the lentils for 3 hours before cooking them. They then, take only 12 minutes to cook. They pair perfectly with rice, or quinoa to make a wholesome meal.
Expert Tips to Make Green Moong Dal
- I highly recommend you to soak the green moong lentils before cooking. They soften and add a deliciously creamy texture to the dal.
- You can either boil the moong lentils first and then temper them with onions and tomato gravy with aromatics and spices. Or you can temper gravy and add the soaked and drained moong beans, and pressure cook.
- I like to add a delicious tadka (tempering) of ghee, cumin seeds, red chili powder and garlic once this mag nu shaak is ready. It is an extra step, but so worth it.
- I am a Gujarati, and we like savory, spicy, zingy and sweet flavors all in one bite. Hence, my recipe uses a little bit of jaggery powder to balance the flavors. However, you can totally skip adding jaggery if you wish too.
- I use the same recipe to make whole masoor dal. Just skip the jaggery for the while masoor dal.
Serving Suggestions and Storage Instructions
I like to serve this mag nu shaak with piping hot rotlis, and jeera rice and sometimes I make Gujarati Kadhi to go with it. It tastes so delicious.
You can store this dal for up to 3-4 days in the refrigerator. To reheat, just add some water.
You can freeze this dal for up to 3 months in a freezer-safe container. To reheat thaw it in the refrigerator overnight. Add splashes of water a reheat.
Ingredients to Make this Recipe
This recipe is made with the easiest and simple pantry staple ingredients, and makes for a wholesome meal. This recipe is a must on your weekly rotation menu.
Boil the Green Moong Lentils
Green Moong Lentils - You will need half a cup of green moong lentils. Soak the lentils in filtered water for 3 hours. I like to soak them in hot water to accelerate the process of soaking. Cover and set it aside.
Water - You will need 1 cup of water to boil the Green Moong Lentils. I pressure cook the green moong lentils and rice using pot-in-pot method on high pressure for 12 minutes.
To Make the Green Moong Dal / Mag nu Shaak
Oil/ Ghee - You can use either oil or ghee to use for tempering of this recipe. I like to use peanut oil while I temper the onions and tomato base, while for the second garlic tadka, I prefer to use ghee.
Tempering Spices - I like to use mustard seeds, cumin seeds, asafetida, whole dried red chili and bay leaf.
Aromatics and Herbs - I prefer to use minced ginger, garlic and green chilies along with a sprig of curry leaves.
Onions - I use โ rd cup of finely chopped onions for this recipe. I like to use yellow onions to cook this curry, as they are great for cooking curries, and it doesn't leave a sharp oniony taste in the curry.
Tomatoes - I am using ยฝ cup of finely chopped tomatoes,for this recipe.
Spices - We will use Indian pantry staple ingredients for this recipe. They are Kashmiri Red Chili Powder, Turmeric, Coriander Powder, Garam Masala and Salt.
Jaggery - I make the Gujarati version of this curry which uses jaggery powder, you can totally skip it.
Kasuri Methi - My recipe is doesn't use kasuri methi, but if you want to make a typical North Indian Version of this recipe, add a tablespoon of crushed kasuri methi once the curry is ready. It adds a delicious smokiness to the curry.
Lime Juice - I feel adding lime juice in the end balaces all the flavors of the curries, so for me it's a must.
Cilantro - Garnish the green moong dal with finely chopped cilantro.
Prepare the Garlicky Tempering
Ghee - You will need 2 teaspoons of ghee. If you want to make this recipe vegan, add vegan ghee instead.
Cumin seeds - I like to add cumin seeds, for they add a beautiful earthy aroma to the tempering.
Kashmiri Red Chili Powder - I add ยผ teaspoon of Kashmiri Red Chili powder to the recipe, for the smokiness it adds to the recipe.
Garlic - I like to thinly slice the garlic to add it to the tempering. The deliciously crispy fried garlic is super delicious, in this recipe.
This extra step is worth it in this recipe.
Boil the Green Moong Lentils
I am using the pot in pot method using the Instant Pot to boil the green moong lentils , and rice.
For green moong lentils, I start with soaking them in hot water for 2-3 hours. I then, drain the water from the soaked lentils. and add it to my instant pot inner pot. I add 1 cup of water and 1 teaspoon of salt.
On this I place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water, and cover the rice with a metal lid.
I then, close the instant pot lid securely. Pressure cook my green moong lentils, and rice for 12 minutes on high pressure.
I practice a quick pressure release, once they are cooked after 5 minutes.
Cook the Green Moong Dal on the Stovetop
1. In a heavy bottom pot, add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
2. Once the mustard seeds, start to crackle, and minced ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
3. Cook the onions until they are dark golden and the oil starts to separate.
4. Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
5. Add the cooked green moong lentils to the pot. and mix it well.
5. Add water to adjust the consistency as per your preference. I make the dal a little runnier if I am eating it with rice. If I am eating it with Rotis, I add just a splash of water, to keep the texture of the dal thicker and creamier.
6. Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
7. Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
Instant Pot Green Moong Dal
1. Start the instant pot on Saute mode for 30 minutes.
2. In the inner pot of the instant pot add oil. Add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
3. Once the mustard seeds, start to crackle, and mince ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
4. Cook the onions until they are dark golden and the oil starts to separate.
5. Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
6. To this add soaked and drained green moong lentils.
7. Add 1 cup of water. Mix it well.
8. On this I place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water and cover the rice with a metal lid.
9. Press Cancel. Close the instant pot lid, and secure the valve to the seal position.
10. Now Press Pressure Cook, manually adjust the time to 12 minutes, and pressure cook on high pressure.
11. Once the instant pot beeps to notify that the cooking time is done. Let the pressure release naturally for 5 minutes. Then do a quick pressure release.
12. With a pair of mittens or tongs, carefully take the rice out, and place the container on a hot plate.
13. Stir the cooked green moong lentils, and add water, to adjust the consistency if needed.
14. Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
15. Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
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Green Moong Dal | Mag Nu Shaak
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Equipment
- 1 Instant Pot / Pressure Cooker
- 2 Heavy Bottom Pan
Ingredients
To Boil The Green Moong Lentils
- ยฝ Cup Lentils
- 1 Cup Water
- 1 Teaspoon Salt
To Make the Green Moong Dal
- 2 Tablespoons Oil
- 1 Dried Red Chili
- 1 Bay Leaf
- 1 Teaspoon Mustard Seeds
- ยฝ Teaspoon Cumin Seeds
- โ Teaspoon Asafetida
- 2 Teaspoons Ginger Garlic and Green Chili Minced. 3 cloves garlic + ยฝ inch ginger + 1 Green Chili.
- โ Cup Onions Finely Chopped
- ยฝ Cup Tomatoes Finely Chopped
- 1 Teaspoon Kashmiri Red Chili Powder
- 1 Teaspoon Coriander Powder
- ยผ Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt
- 2 Teaspoons Jaggery Powder
- 1 Tablespoon Kasuri Methi crushed
- 2 Tablespoons Cilantro Finely chopped
- 1 Tablespoon Lime Juice
For Garlic Tempering
- 2 Teaspoons Ghee
- ยผ Teaspoon Cumin Seeds
- 2 Cloves Garlic Large, thinly sliced
- ยผ Teaspoon Kashmiri Red Chili Powder
Instructions
To Cook The Green Moong Lentils
- For green moong lentils, I start with soaking them in hot water for 2-3 hours. I then, drain the water from the soaked lentils. and add it to my instant pot inner pot. I add 1 cup of water and 1 teaspoon of salt.
- On this, place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water, and cover the rice with a metal lid.
- close the instant pot lid securely. Pressure cook my green moong lentils, and rice for 12 minutes on high pressure.
- Once the Instant Pot beeps, when the cooking is done, let the pressure release naturally for 5 minutes.
- Then do a quick pressure release.
- Carefully take the rice hot, using mittens, or pair of tongs.
- Then, stir the green moong lentils.
To Make the Stovetop
- In a heavy bottom pot, add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
- Once the mustard seeds, start to crackle, and minced ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
- Cook the onions until they are dark golden and the oil starts to separate.
- Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
- Now add the jaggery powder. Skip it if you don't wish to add the jaggery powder
- Add the cooked green moong lentils to the pot. and mix it well.
- Add water to adjust the consistency as per your preference. I make the dal a little runnier if I am eating it with rice. If I am eating it with Rotis, I add just a splash of water, to keep the texture of the dal thicker and creamier.
- Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
- Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
To Make this Recipe using Instant Pot
- Start the instant pot on Saute mode for 30 minutes.
- In the inner pot of the instant pot add oil. Add oil, dried red chili, bay leaf, mustard seeds, cumin seeds, and asafetida.
- Once the mustard seeds, start to crackle, and mince ginger garlic and green chilies, along with finely chopped onions and 8-10 curry leaves.
- Cook the onions until they are dark golden and the oil starts to separate.
- Now add finely chopped tomatoes, turmeric, coriander powder, Kashmiri red chili powder, garam masala, jaggery powder (skip jaggery if you don't want to add it) and salt. Mix it, and cook until the oil separates, and tomatoes are mushy.
- To this add soaked and drained green moong lentils
- Add 1 cup of water. Mix it well.
- On this I place an egg trivet in the inner pot of the instant pot. I then place the metal container with rice and water and cover the rice with a metal lid.
- Press Cancel. Close the instant pot lid, and secure the valve to the seal position
- Now Press Pressure Cook, manually adjust the time to 12 minutes, and pressure cook on high pressure.
- Once the instant pot beeps to notify that the cooking time is done. Let the pressure release naturally for 5 minutes. Then do a quick pressure release.
- With a pair of mittens or tongs, carefully take the rice out, and place the container on a hot plate.
- Stir the cooked green moong lentils, and add water, to adjust the consistency if needed.
- Prepare the tempering by heating ghee in a small saucepan. Add cumin seeds, and once they splutter, add sliced garlic. Once the garlic is golden, turn off the flame, add the Kashmiri red chili powder, and temper the mag nu shak with this delicious tempering.
- Add crushed kasuri methi, finely chopped cilantro, squeeze juice of half lime, and mix. Serve it hot with rotis or rice.
Notes
- Skip adding asafetida to make it gluten-free, or add gluten-free asafetida.ย
- Use oil/ vegan ghee instead of ghee to make this recipe vegan.ย
- If you don't have time to soak the green moong lentils, pressure cook them in the instant pot for 20 minutes on high pressure, let the pressure release naturally.ย
- Soaking these green moong lentils for 2-3 hours, and pressure cooking them for 12 minutes results in creamy lentils.ย
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