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.
Hara moong masala- Green moong in onion and tomato gravy
- Author: Nandita Nataraj
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4
- 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- 1/4 tsp
- Red chilli powder- 1/4tsp
- Pav bhaji masala- 3/4- 1tsp
- Salt to taste
- Sugar- 1/2tsp
- Butter- garnish (optional)
- Coriander leaves to garnish
- Pressure cook the soaked moong for 3-4 whistles or till done and set aside.
- Heat oil in a wok and add the cumin seeds
- Once they pop and turn brown, add the onion and slit green chilli and fry till the onions are pink
- Add the ginger-garlic paste and fry for 2mins till the raw smell goes
- Add the chopped tomatoes and fry for 3-4 min
- Add the turmeric powder, chilli powder, salt and sugar and continue frying for a min
- Stir in the boiled moong and the pav bhaji masala and mix well.
- Add about half a cup of water and allow the mixture to simmer for 5mins
- Take off the heat and garnish with butter and corianer leaves and serve hot with rice or rotis.
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.
it is super yummy
Wow!!! Thank you so much for such a wonderful recipe… it was such a delight…..
can it be used with garam masala?
I like your receipy
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.
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.
Its very nice receipy
Thanks for the awesome recipe. I tried it out tonight- was quick and delicious!!!
It worked out well for me too ! Though I added garam masala, chat masala, daniya powder and totally skipped out the cumin seeds
Going to try this for dinner.
Thanks for sharing this
Thank you Nandita for taking care of our stomach. My hara moong masala turned out to be delicious. God bless you.
So happy that you liked the recipe!! Thank you so much for cooking this dish!!
Thank you nisha!!