Hirvya Mugachi Usal | Green Moong Dal Curry | Green Gram Curry

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Hirvya mugachi usal also known as green moong dal curry is a simple everyday kind of lentil curry made with whole mung beans.

This is a nutritious, vegan, diabetic-friendly, protein-rich, beginner-friendly recipe that makes a perfect option for dinner along with flatbread and rice.

This classic comfort food can be in a pressure cooker, instant pot or stovetop.

Dal or dhal is an essential part of the Indian main course. Made with lentils either whole or split, dal is considered a comfort food that is served along with steamed rice, roti, chapati, or naan.

About Moong Dal Curry

Moong dal also known as green gram, mung bean, hirva moong is a healthy nutritious legume that is popular in Indian cuisine.

This legume is also known as sabut moong dal or chilka moong dal in Hindi where sabut means “whole” and chilkla means “with the skin”.

This homestyle green moong dal lentil curry pairs perfectly with roti, paratha and rice.

Including legumes & pulses in everyday meals is a great way of including proteins when on a plant-based diet to get your daily intake of necessary nutrients.

This green gram curry is cooked with onions, tomatoes and aromatic spices. The legumes naturally have a saucy consistency which makes them the best accompaniment with steamed rice or jeera rice.

This curry is rich in dietary fibre and protein, making it the best source of protein for a plant-based diet.

This curry preparation is made almost in every Indian household. In Marathi we call it hirvya mugachi usal, in Tamil Nadu it is called pachai payaru curry, in Andra it is popularly called pesalu kura.

These green mung beans are so versatile that they are used in making soups, salads, curries, and dosa. At home, I often make dosa using the whole green moong called pesarattu I love to serve it for light dinner along with coconut chutney or sambar.

We often include this hirvya mugachi usal (green moon curry) for our weeknight dinners along with rice. This is a flavourful, light, filling and totally satisfying curry.

I personally love this curry with hot steamed basmati rice along with pappadum and homemade pickles.

At home, we also like to make green moong dal soup for light meals using this whole green moong dal.

The best part of this sabut moong dal is that it holds its shape while cooking which makes it quite appealing to the eyes and helps retain its natural vitamins and minerals.

Unlike other pulses, this curry always turns out to be creamy and thick in consistency. Hence you need to adjust the consistency as per your preference.

There are two ways in which the legumes are cooked. One is to rinse it under the water and directly cook it in pressure cooker or instant pot.

The other one is to soak this dal for about 5-6 hours in the water ahead of cooking. I normally soak this lentil which helps them cook faster and avoid bloating.

Soaking dal reduces the cooking time. For today’s recipe, I have soaked the moong dal and cooked it on stove top which took just 15-20 minutes to cook the whole dish.

Also, this healthy green gram is packed with many health benefits. It’s a good source of vitamins, minerals, magnesium and high in antioxidants.

Green moong dal is low in calories, low in glycemic index and high in fiber and protein making it an ideal choice for diabetics and those who are trying to lose weight.

Unlike some other legumes, this green gram is easy to digest.

Lastly, check out these curry recipes of sabut masoor dal (whole brown lentil curry), chana masala (black chickpea curry), black-eyed beans curry, and field beans curry if looking for more healthy curry options.

lngredients

Green Moong Dal – To make this hirvya mugachi usal (green moong curry) we have to soak the moong dal in water for about 5-6 hours or overnight. Soaking ensures it cooks fast and helps avoid bloating.

Onion & Tomatoes – This makes the base for our curry. I have used finely chopped onions and tomatoes here. If you do not eat onions just make it with tomatoes, it tastes amazing.

Spices & Herbs – We will require some basic spices like red chilli powder, turmeric powder, garam masala, and coriander powder to name a few. We will require ginger and garlic here too.

For Tempering – Earthy herbs like dry red chillies, and curry leaves take this dal to another level. Do not skip the tadka here.

Seasoning – I have seasoned this dal with salt and a teaspoon of sugar. Sugar is optional here.

Oil – We will need 3-4 tablespoons of oil for cooking and tempering respectively.

Water – To soak the green mung beans and cook.

Variations

You can make this dal in ghee (clarified butter) which enhances the taste of this dish.

You can make this curry without using onion and garlic too, and still it tastes delicious.

To make it gluten-free, skip adding hing (asafoetida).

You can make use of yellow split moong dal too for this recipe. (do not soak the yellow moong for making this curry, directly y use yellow dal for making the dish).

Serving Suggestions

For a complete Indian meal experience, serve this with roti, rice some salad by the side along with papad, pickle and dry sabzi.

This curry pairs perfectly with tava paratha or even jeera rice or any kind of pulao.

While serving you can also add a dollop of ghee which enhances the taste of this curry.

Storage Options

This hirvya mugachi usal (green mung curry) stays good for about 3-4 days in the refrigerator. Store it in an airtight container and reheat it before serving.

This curry tends to soak lots of water, hence while reheating add water as per needed.

Frequently Asked Questions

Is it compulsory to soak the green moong dal before making it?

It’s not compulsory to soak the dal. But when soaked it reduces the cooking time and helps avoid bloating.

Can I use sprouted green moong dal for this curry?

Sprouted moong dal will make this dish highly nutritious. You can absolutely use the sprouted moong dal in making this curry.

For how many days this green moong dal stays good?

It stays good for about 3-4 days in the refrigerator. Reheat before serving.

Can I make this recipe using yellow moong dal?

Yes, you can make the recipe with yellow moong dal too but for that, you do not need to soak the dal overnight. Just soak the yellow moong dal for 20 minutes before cooking.

What are the other vegetables that can be added to this dal?

You can add cubed potatoes or carrots to this dal to enhance taste and texture.

Can we make moong dal curry in Instant Pot?

Yes, this curry can be made in the instant pot, in a pressure cooker and on the stovetop.

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Step-by-Step Moong Dal Curry

How to Make Hirvya Mugachi Usal

• Soak whole green moong dal (green gram) in enough water for 5-6 hours or overnight.

• Once soaked, drain the water and rinse the moong dal in water 2-3 times.

• In a kadai (saucepan), heat oil, add hing (asafoetida), finely chopped ginger and green chillies.

• Add finely chopped onions and saute till translucent.

• Add finely chopped tomatoes.

• Cook tomatoes for about 5 minutes.

• Add spices, red chilli powder, turmeric powder, coriander powder and garam masala powder.

• Add 1/4th cup water and mix the spices with onion and tomatoes.

• Add soaked green moong dal (green gram).

• Add 2 cups of water, salt and half a teaspoon of sugar.

• Cover and cook the moong dal.

• Once cooked, add fresh coriander leaves.

• Simmer for another 2 minutes.

For tadka:

• Heat oil, add a teaspoon of cumin seeds and let them sizzle.

• Add roughly crushed garlic.

• Add curry leaves and dry red chillies.

• Add finely chopped coriander leaves (cilantro).

• Mix well. (you can also add red chilli powder).

• Pour this tadka on the dal.

• Add coriander leaves.

• Delicious Green Moong Dal Curry (Hirvya Mugachi Usal) is ready. Serve with paratha or rice.

Note:

I have made this dal on stove top, you can make it in pressure cooker with 3-4 whistle or in instant pot.

To make it gluten-free skip hing (asafoetida)

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