It is a restaurant-style meal made with protein-packed green moong dal and pressure cooker pulao. In a pressure cooker, the soaked dal is cooked with onion and spices. Once pressure cooked, it’s finally cooked with gravy for restaurant-like texture and flavor. Also, pulao can be prepared simply and quickly in a pressure cooker. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with papad churi for a weekday lunch or dinner.
The key to making restaurant-style green moong curry and pressure cooker pulao at home are
For green mug curry
- Firstly, soaked moong beans for 5-6 hours in water helps to decrease its cooking process. Also, slightly crushed cooked green moong for creamy and thick texture.
- Dahi gives restaurant-like flavor and taste to gravy; you can add fresh cream or homemade malai instead of it.
- Lastly, mug nu shak tastes great when prepared slightly spicy and serve hot.
For pressure cooker pulao
- Firstly, Use long grain rice like basmati for pulao. Do not use small-grain rice instead of it.
- Secondly, sauté dry spice and dry fruit in ghee, infusing its flavor into pulao.
- Lastly, Pressure cook pulao on medium flame.
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Recipe video
Restaurant style green moong curry | Mug nu shak | pressure cooker pulao | papad churi
Ingredients
For green moong curry
Pressure cooks moong beans
- 2 tbsp ghee
- 1 tsp jeera
- 1 large onion slices
- 1 ¼ cup-soaked moong beans - 1/2 cup raw green moong
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- 2 cup water
Green moong curry
- 2 tbsp oil
- 2 tbsp ghee
- 1 tsp jeera
- 2 dry red chilli
- 3 cloves
- 1 bay leaf
- ½ cup chopped onion
- 2-3 chopped green chilli
- 1 tsp ginger paste
- 1 tsp chopped garlic cloves
- ½ cup chopped tomatoes
- Salt to taste
- ¼ tsp hing
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp kasuri methi
- 2 tbsp fried onion
- 4-5 tbsp beaten curd
- ¾ cup slightly hot water
- Garnish with coriander leaves - fried onion and butter
For pressure cook pulao
- 1 cup long grain rice
- 2 tbsp ghee
- 2 bay leaf
- 1 cardamom
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp kismis
- Pinch of salt
- ½ tsp sugar
- 1.5 cup water
For papad churi
- 4 medium size roasted papad
- ½ tsp red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp chat masala
- 1 tsp chopped green chilli
- 1 tsp lemon juice
- 1 tbsp butter
- ¼ cup chopped tomatoes
- ¼ cup chopped onion
- Garnish with nylon sev and coriander leaves
Instructions
Making Green moong curry
- In a pressure cooker, add ghee, jeera, and onion slices. Sauté till onion is slightly transparent.
- Then add soaked moong beans, salt, turmeric powder, red chili powder, and coriander powder. Mix well.
- Now add 2 cups of water and mix well.
- Cover and pressure cook on a medium flame for 2 whistles.
- Then in a kadai, add heat to some oil. Add onion slices and fry on medium flame till it becomes crispy and brown. Take it out into a plate and keep it aside.
- Now in the same kadai, add 2 tbsp ghee. Then add jeera, cloves, dry red chili, and bay leaf. Sauté it.
- Then add chopped onion, chopped green chili, ginger paste, and chopped garlic cloves. Sauté it.
- Now add chopped tomatoes and salt. Sauté till tomato become soft.
- Then lower the flame, add hing, turmeric powder, red chili powder, coriander powder, kasuri methi, and fried onion. Sauté it.
- Now add beaten curd and sauté on low flame till oil releases from its sides.
- Then add pressure cook moong beans and mix well with the gravy.
- Now add ¾ cup of slightly hot water and mix well.
- Cover and cook sabzi on low-medium flame for 7-10 minutes.
- now garnish with coriander leaves, fried onion, and butter.
- Serve green moong curry with pulao and papad churi.
Making Pressure cooker pulao
- In a pressure cooker, add 1 cup of washed rice.
- Now in a pan, add 2 tbsp ghee, bay leaf, black cardamom, cashew, almonds, and kismis. Saute it and add to the rice.
- Then add a pinch of salt, sugar, and 1.5 cups of water. Mix well.
- Cover and pressure cook pulao on a medium flame for 2 whistles.
- When the pressure cooker releases its temperature naturally. Open it and serve pulao with green moong curry.
Making papad churi
- In a bowl, crushed 4 roasted papads into medium size pieces.
- Then add red chili, roasted cumin powder, chaat masala, chopped green chili, lemon juice, butter, chopped tomatoes, and chopped onion. Mix well.
- Garnish papad churi with sev and some coriander leaves.
- Serve papad churi with pulao with mug nu shak and pulao.
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