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–+ servings
Moong curry

Restaurant style green moong curry | Mug nu shak | pressure cooker pulao | papad churi

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 5 hours
Total Time 5 hours 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

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.