Moong Masala

Whole moong is considered healthy (especially proteins for us vegetarians) and sprouting it makes it even more nutritious. This moong masala is a healthy and tasty dish that goes with rice as well as rotis. Doesn’t have much oil either, so enjoy this flavorful dish that’s good for you. 


Whole Green Gram (Moong) soaked overnight or sprouted: 2½-3 cups
Onions: 2 medium
Tomatoes: 2 medium
Tomato paste/puree: 3 tablespoons (I used this combination of tomatoes and puree to get a thicker gravy, you can alter it to suit your taste and style of cooking)
Ginger: ½ inch piece
Green chillies: 3
Bay leaf: 1
Mustard seeds: 1 teaspoon
Red chilly powder: ½ teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: a pinch
Oil: 1 teaspoon
Salt to taste  


  1. Cook the moong beans in the pressure cooker till tender but not mushy.
  2. In the meanwhile, chop the onions finely.
  3. Heat the oil in a pan and add the mustard seeds. When they begin to pop, add the bay leaf and stir for a few seconds.
  4. Add the chopped onion and sauté. Cover and cook for 3-4 minutes or till lightly browned and soft.
  5. While the onions cook, chop the tomatoes, green chillies, and ginger finely.
  6. Add the tomatoes, chillies, and ginger to the pan and mix well. Cook for 3-4 minutes till the tomatoes are soft.
  7. Add the tomato puree, dry spice powders, and salt and mix. Bring to a boil.
  8. Stir in cooked moong beans along with any remaining cooking liquid. You can mash a ladleful of beans for a thicker gravy.
  9. Add about 1½ cups of water or so for a pouring consistency like gravy.
  10. moong-1.jpg

  11. Bring to a boil and let it simmer for about 4-5 minutes so that all the flavors blend in.
  12. Turn off the heat. Serve and enjoy with rice or rotis 🙂
  13. moong-2.jpg  moong-3.jpg


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