This spiced green gram (moong) gravy is a hearty and flavorful dish, perfect for pairing with rice or rotis. Soft-cooked moong is infused with the bold flavors of cumin, red chili, turmeric, and Vaangi Bath or Pav Bhaji masala, creating a rich and aromatic gravy. The addition of sautéed onions, tomatoes, and a touch of asafoetida enhances its depth of flavor, while the fresh garnish adds a vibrant touch. Nutritious and easy to prepare, this curry is an ideal choice for a comforting and wholesome meal.
To make Moong (Green Gram) Gravy, Soak moong for 6–8 hours and pressure-cook 2–3 whistles until soft. Meanwhile sauté finely chopped onion and tomato in hot oil with jeeragam (cumin) and a pinch of asafoetida, then stir in red chili, turmeric, Vaangi Bath or Pav Bhaji masala and salt. Add the cooked moong with its cooking water and simmer until the gravy thickens and the flavors meld. Finish with chopped onion, green chili, tomato and fresh coriander—serve hot with rice, rotis or bread.
Moong Gravy Recipe
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Moong (Green Gram) Gravy
Looking for a flavorful and nutritious dish? Try this spiced green gram gravy with bold flavors of cumin, red chili, and more. Perfect with rice or rotis!
4
servings10
minutes20
minutesIngredients
Moong (Green Gram) – 1 cup
Big Onion – 1
Tomato – 1
Red Chilli Powder – 1/2 teaspoon
Turmeric Powder – 2 pinches
Vaangi Bath or Pav Baji Masala Powder – 2 teaspoons
Oil – 1 tablespoon
Jeeragam (Cumin) – 1 teaspoon
Asafoetida Powder – A Pinch
Coriander leaves – few
Salt – 1 Teaspoon Or As Per Taste
Directions
- To prepare this dish, start by soaking the Moong (Green Gram) in water for 6 to 8 hours. Once done, pressure cook it for 2 to 3 whistles until it becomes soft.
- Next, finely chop the onion and tomato. In a kadai, heat some oil and add jeeragam (cumin) and asafoetida powder once it is hot. Then, add the chopped onion and fry for a few minutes followed by the chopped tomato until it mashes well.
- To this mixture, add red chili powder, turmeric powder, Vaangi Bath Powder (or Pav Baji Masala Powder), and salt. Stir well for a few seconds before adding the cooked Moong (Green Gram) along with the water it was cooked in. Allow it to cook until it becomes thick and blends well with the masala.
- Finally, remove from the stove and garnish with cut onion, green chili, tomato, and fresh coriander leaves. Enjoy your delicious dish!