Green Moong Curry with Coconut
A traditional Indian-Kerala curry featuring green moong beans cooked with coconut and spices, offering a rich and flavorful dish perfect for breakfast, lunch, or dinner.
Ingredients
- 1.5 cups Green Moong (Soak overnight)
- 1 teaspoon Turmeric
- 2 teaspoons Red Chilli Powder
- 1 pinch Salt
- 1 tablespoon Cumin Powder
- 4 units Green Chillies
- 4 units Garlic Cloves
- 2 cups Coconut, grated
- 1 unit Onions
- 3 tablespoons Coconut Oil
- 7 units Curry Leaves
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Instructions
- 1Combine the soaked green moong, turmeric, red chilli powder, and a pinch of salt in an Instant Pot. Set it to manual mode on high pressure for 15 minutes.
- 2In a mixer grinder, combine cumin powder, green chillies, garlic cloves, and grated coconut. Add a little water and grind to a fine paste.
- 3Transfer the cooked moong to a pan and bring to a boil. Stir in the coconut paste and continue boiling until the raw coconut smell dissipates.
- 4In a separate pan, heat coconut oil and sauté onions until slightly brown. Add curry leaves and fry briefly.
- 5Add the prepared tempering to the moong and coconut mixture. Serve hot with puttu, rice, or chapati.
