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mooga gashi, green moong dal curry, magalore style green gram curry #moongdal #gashi #dal #indian
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5 from 5 votes

Mooga Gashi | Green Gram Curry Mangalore Style | Vegan Lentil Curry

Mooga Gashi or Whole Green Moong Dal Curry is a healthy and nutritious, protein-packed recipe prepared using mung bean (whole green moong dal), potatoes, grated coconut, and aromatic spices. This green lentil curry is vegan and gluten-free. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Coastal Karnataka, gujarati, karkala, Kerala, kundapur, Mangalore, punjabi, Udupi
Servings: 8
Calories: 275kcal
Author: Kushi

Ingredients

  • 1 ½ cups Whole green gram or Mung bean or Sabut Moong dal
  • 1 large Potato , cubed (check tips for substitute)
  • 6 to 8 Curry leaves
  • Salt , to taste

For the coconut paste

  • 1 cup Grated coconut (fresh or frozen or dry)
  • 2 to 3 Dry red chilies
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Cashews , chopped

For the tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 Dry red chilie
  • 6 to 8 Curry leaves

Instructions

Pressure Cook The Green Gram Or Moong Dal

  • In a bowl, add whole moong dal, wash, and soak it in water for 6 hours or overnight. 
    1 ½ cups Whole green gram
  • Next morning, drain the water, add the soaked dal to the cooker, along with cubed potatoes and enough water to cover the potatoes and moong. 
    1 large Potato
  • Cover the pressure cooker lid, add the weight and cook for three whistles. One whistle on a high flame and two on a medium flame. Switch off the flame. Let the pressure release naturally. 
  • Meanwhile, you can prepare the coconut-based masala/paste and tempering and keep it ready. 

Making Coconut Curry Paste

  • In a mixer or blender jar, add grated coconut, red chilies, coriander seeds, cumin seeds, and cashews with very little water (¼ to ½ cup) and blend it to smooth paste. Keep this aside. Check out the video here on making of mooga gashi
    1 cup Grated coconut, 2 to 3 Dry red chilies, 1 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, 1 tablespoon Cashews

Make The Tempering

  • In a pan, heat oil. To this, add mustard seeds. When they splutter, add dry red chile, and curry leaves, saute for a few seconds, and switch off the flame. 
    1 tablespoon Oil, 1 teaspoon Mustard seeds, 1 Dry red chilie, 6 to 8 Curry leaves

Making Of Mooga Gashi

  • Open the pressure cooker lid. Add curry leaves, coconut curry paste, salt to taste, and water only if required (if the gravy looks too thick) and bring it to a nice boil and simmer for 5 minutes. 
    6 to 8 Curry leaves, Salt
  • Add the tempering that was prepared earlier and switch off the flame. 
  • Serve steaming hot mooga gashi with ekpani chutney and steamed rice, and enjoy.

Notes

  • Cashew is added to make the curry rich and thick. 
  • A small ball of tamarind (optional) can be added to the paste. 
  • Curry leaves are added to the gravy to give a nice aroma. 
  • Mooga gashi is a mildly spicy gravy. If you want it spicy, add more red chilies or one or two slit green chilies to the curry. 
  • If you want the brown temple-style curry color, then do not add too much of Kashmiri red chilies. Add one dry Kashmiri Red chile and add 1 or 2 Guntur chilies for spiciness. This combination of chilies will give you the good taste and color you want. 
  • In the USA, I have always used dry grated coconut; in India, I have used fresh coconut, and the gravy tastes good both ways. 
  • Instead of potatoes, yam (suvarna gadde, surnu), bamboo shoots (kirlu), Chinese potatoes (kooka), or even jackfruit (kadgi), breadfruit (jeev kadgi) can be used.

Nutrition

Calories: 275kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 160mg | Potassium: 813mg | Fiber: 10g | Sugar: 5g | Vitamin A: 266IU | Vitamin C: 66mg | Calcium: 76mg | Iron: 4mg