Green Gram/Moong Bean Curry

This is yet another recipe from my sister. The only difference between her version and mine is that I make it like a curry while she makes it dry. I prefer it slightly watered down simply because I can have just a bowl of these lentils like soup for dinner. It’s hearty and healthy and so easy to make! You can even have it with roti or white rice.

Green Gram Curry


Green Gram – 1 cup
Cinnamon – 1-inch piece
Cloves – 3
Onion – 1
Garlic – 5 cloves
Tomato – 1
Turmeric – a pinch
Chilli powder – 3/4 tsp
Coriander powder – 1 tsp
Salt to taste
Fresh Coriander – 1/2 cup


  • Soak the green gram in about 2 cups of water and rest overnight or for at least 6 hours
  • Heat oil in a pressure cooker
  • Add cinnamon and cloves and fry for about a minute
  • Add finely chopped onions and fry till they turn translucent
  • Add finely chopped garlic and fry for a couple minutes
  • Add chopped tomato
  • Add turmeric, chilli powder and coriander powder and fry for a few minutes till the masalas are cooked
  • Drain the green gram and add to the cooker
  • Pour enough water to cover the lentils or as per required consistency and add salt to taste
  • Pressure cook for 3 whistles
  • Once cooked and pressure is released, garnish with fresh coriander

Note: If you prefer a dry consistency, reduce the cooked curry on an open flame; If you feel it’s too dry, add more water and cook on an open flame

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