Moong Alu

Moong Alu (Moong beans with potatoes) is a simple, but healthy recipe. It is yummy to eat by itself as well with rotis, rice or within bread as sandwiches.

We make this dry vegetable often as this just requires basic pantry items.





Whole Green Moong beans: 1 cup dry

Potatoes: 2 medium sized

Green chillies: 4-5 roughly chopped

Turmeric powder: ½ teaspoon

Red chilly powder: a pinch

Coriander (dhania) powder: ½ teaspoon

Asafoetida powder (hing): a pinch

Mustard seeds: 1 teaspoon

Salt to taste

Oil: 1 teaspoon

Lemon/Lime: 1 cut into wedges or tomato ketchup



  1. Sort (to remove stones) and wash the moong. Soak it in water for about 10-12 hours or till the moong beans sprout. Wash before cooking again.
  2. Wash, scrape and halve the potatoes.
  3. Cook the moong beans with about 1½ cups of water in a vessel and the potatoes in another within a pressure cooker for about 5 whistles or till the moong beans are cooked but not mushy. Turn off the heat and wait for the steam pressure to be released by the cooker.
  4. Remove the potatoes and peel them when cooled enough to handle. Then, mash them roughly into chunks – not a smooth mass.
  5. Drain any extra water from the moong beans and reserve separately to use for dals, rasam, sambar etc.
  6. Heat the oil in a pan and add the mustard seeds. Fry till they splutter. Reduce the heat to low.
  7. Next, add the asafoetida powder and sauté for a few seconds.
  8. Mix in the moong beans and potatoes. Add the spice powders, salt to taste, and chopped green chillies. Mix everything well and cook for 2-3 minutes to blend the flavors well.
  9. Turn off the heat and serve. You can squeeze a lemon over when you serve.
  10. I like mine drizzled with hot and sweet tomato sauce 😀

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