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Hara Moong Masala – Green Moong in Onion and Tomato Gravy

Nandita Nataraj reveals her grandmother’s secret recipe for Hara Moong Masala.
By Nandita Nataraj

The hara moong masala is one of my favorite dishes. This recipe is from my grand mother who to me, is the world’s finest cook. This dish is very simple to put together. And yet, it tastes like you have spent a long time preparing this. Unlike other north indian curries, this curry does not include Garam masala. Instead, the Pav bhaji masala is used to spice this Dish. This healthy and high protein dish, is definitely a crowd pleasing one.  This curry, goes great with either rotis, pooris or rice.

 

3.7 from 3 reviews

Hara moong masala- Green moong in onion and tomato gravy
 
Prep Time
Cook Time
Total Time
 
Author:
Serves: 4
Ingredients
  • Green moong beans- 1 cup or 6 Oz, washed and soaked overnight
  • Onion- 1 large, chopped fine
  • Tomato- 2, med sized, chopped fine
  • Ginger-garlic paste- 1 tsp
  • Green chilli- 1, slit
  • Jeera or Cumin seeds- 1 tsp
  • Oil- 1tbsp
  • Turmeric- ¼ tsp
  • Red chilli powder- ¼tsp
  • Pav bhaji masala- ¾- 1tsp
  • Salt to taste
  • Sugar- ½tsp
  • Butter- garnish (optional)
  • Coriander leaves to garnish
Instructions
  1. Pressure cook the soaked moong for 3-4 whistles or till done and set aside.
  2. Heat oil in a wok and add the cumin seeds
  3. Once they pop and turn brown, add the onion and slit green chilli and fry till the onions are pink
  4. Add the ginger-garlic paste and fry for 2mins till the raw smell goes
  5. Add the chopped tomatoes and fry for 3-4 min
  6. Add the turmeric powder, chilli powder, salt and sugar and continue frying for a min
  7. Stir in the boiled moong and the pav bhaji masala and mix well.
  8. Add about half a cup of water and allow the mixture to simmer for 5mins
  9. Take off the heat and garnish with butter and corianer leaves and serve hot with rice or rotis.

 

Nandita Nataraj

Nandita Nataraj

Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.

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Originally Published: December 2, 2011

9 Responses to Hara Moong Masala – Green Moong in Onion and Tomato Gravy

  1. Priya Sreeram

    Priya Sreeram Reply

    December 2, 2011 at 9:47 am

    yumm !

  2. Pingback: Hara Moong Masala – Green Moong in Onion and Tomato Gravy ... | tomatoes | Scoop.it

  3. shruti Reply

    July 15, 2013 at 11:47 am

    it is super yummy

  4. Kavitha Reply

    December 7, 2013 at 12:47 pm

    Wow!!! Thank you so much for such a wonderful recipe… it was such a delight…..

  5. aishu Reply

    December 30, 2013 at 9:10 am

    can it be used with garam masala?

  6. varsha desai Reply

    January 9, 2014 at 6:05 pm

    I like your receipy

  7. It did not work out for me, I had sprouted the beans and it turned out bitter, though the sauce was lovely & suttle to the taste, m not sure why it turned bitter.

  8. Nandita Nataraj

    Nandita Nataraj Reply

    May 6, 2014 at 3:24 pm

    i am sorry it didn’t turn out well for you!! Beans when sprouted for a long time can turn bitter. Try making the curry without sprouting the beans. It should turn out well. Let me know if you have any more questions about the same.

  9. ada khandelwal Reply

    August 3, 2014 at 7:27 am

    Its very nice receipy

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