It is a simple and comforting meal made with protein-packed green moong dal and cooker pulao. In a pressure cooker, the dal is cooked with onion, tomatoes, and spices. Once pressure cooked, it’s finally topped with a tadka of ghee, cumin, and red chili powder. This sabzi and rice can be prepared simply and quickly in a pressure cooker provided you have soaked the dal and rice earlier. 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 keri salad for a weekday lunch or dinner.
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Green moong curry recipe | cooker pulao recipe | papad-keri salad recipe | mug-bhat recipe
Ingredients
For green moong curry
- ½ cup soaked mung beans
- 3 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- Some curry leaves
- 1 cup chopped onion
- 1 chopped green chilli
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sugar
- 1 cup chopped tomatoes
- Salt to taste
- 2 +1/4 cup water
- ½ tsp garam masala
- 1 tsp lemon juice
- Some coriander leaves
For tadka
- 1 tbsp ghee
- ½ tsp cumin seeds
- Pinch of asafetida
- 2 dry red chilli
- ½ tsp red chilli powder
For cooker pulao
- 1 cup soaked rice
- 3 tsp ghee
- 1 bay leaf
- 1 star anise
- ½ inch cinnamon
- 2 cloves
- 2 cardamoms
- 1.5 cup water
- Salt to taste
For Papad keri salad
- 1 roasted papad
- ½ cup chopped onion
- ¼ cup raw mango
- Some coriander leaves
- ½ tsp red chilli powder
- ½ tsp chaat masala
- 1 tsp oil
Instructions
Making green moong curry
- Soaked mung beans in slightly hot water for 2-3 hrs.
- In a pressure cooker, add oil, mustard seeds, cumin seeds and some curry leaves. sauté for a minute.
- Add chopped onion, and green chili and sauté till the onion is transparent.
- Now add ginger paste and garlic paste. Sauté for a minute.
- Take some water in a bowl, add turmeric powder, red chilli powder, coriander powder, cumin powder and sugar. Mix well. Masala paste is ready.
- Add masala paste into oil and sauté till oil separates from its sides.
- Then add chopped tomatoes and salt. Sauté till tomatoes become soft and mashy.
- Now add soaked moong and mix it with masala.
- Add 2 cup of water and mix well.
- Cover the cooker with a lid. Cook on medium heat for 2 whistles.
- Let the pressure go down by itself then open the lid.
- Then add water and garam masala. Mix well
- Switch off the flame, and add lemon juice and some coriander leaves.
- For tadka, in a pan, add ghee, cumin seeds, hing and dry red chilli. Switch off the flame and add red chilli powder to it.
- Add tadka on green moong curry and mix well.
- Serve green moong curry with a cooker pulao.
Making cooker pulao
- Wash rice under running cold water till water runs clear. Soak rice for 30 minutes
- Now in a pressure cooker, add ghee, bay leaf, star anise, cinnamon, cloves, and cardamom. Sauté for a minute.
- Add soaked rice and mix well.
- Add 1.5 cups of water and salt. Mix well.
- Cover the pressure cooker lid, Cook for 2 whistles on medium-low heat.
- When the pressure cooker releases its pressure naturally, then open the lid and serve pulao with green moong curry.
- Making papad keri salad
- Heat the tawa, add papad and some oil. Roast it properly.
- Now in a mixing bowl, add papad pieces, chopped onion, chopped raw mango, some coriander leaves, red chilli powder, chaat masala and oil. Mix well.
- Papad keri salad is ready.
Notes
For green moong curry
- soaked moong-rice helps to decrease its cooking process.
- masala paste gives dhaba style color and flavor to moong sabzi.
- cook moong sabzi on medium flame.
- ghee tadka add more flavor and taste of moong sabzi.
- when you sauté dry spice in ghee, it infuse its flavor into pulao.
- sauté soaked rice into ghee, so oil coats rice properly.
- cook pulao on medium flame.
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