Whole Moong Dal Curry
- Vegan
- Indian
- 35 min
- Serves 4
A wholesome, home-style curry where whole moong beans are simmered until tender in a light, cumin-forward tomato gravy.
Method
- 1
Cook the moong beans
Pressure-cook the moong beans with the turmeric and water for 3–4 whistles, until soft but still holding some shape.
- 2
Temper the spices
Heat the oil in a pan, add the cumin powder and grated ginger, and sauté 30 seconds until fragrant.
- 3
Add tomato
Stir in the chopped tomatoes and green chilli, cooking 6–8 minutes until the tomatoes soften and release their juices.
- 4
Combine
Add the cooked moong beans along with their cooking liquid, and season with salt. Simmer 10 minutes to let the flavours come together.
- 5
Adjust consistency
If the curry is thicker than you like, loosen with a splash of hot water. Finish with fresh coriander before serving.
Whole moong holds its shape better than split dal, making it a good choice when you want a curry with more bite.