Aloo Moong subzi /Potato & mung bean curry , side-dish made with potatoes and whole green gram. A delicious side that pairs well with rice and roti’s
Mung bean or green gram is available in various forms including whole, split, skinned etc. The whole green gram has a beautiful olive green color , is processed to remove the skin in the mill, to get yellow moong.
Yellow moong dal is often used in south-indian cooking, with whole gren gram used occasionally for sundal, pesarattu etc. I prefer to cook with split green gram with skin as it adds a great aroma and taste. The saayi dal recipe made with split green moong is a favorite recipe at home to enoy with steaming hot rice and ghee.
Aloo moong, a delicious gravy with potatoes, with soft cooked potatoes and mung bean. I mostly pack mixed rice dishes or roti’s for my hubby’s lunch box. He prefers gravy based sides with his breads and dry subzi with rice.
- Aloo ke jhol, simple onion tomatoes based gravy with soft cooked potatoes, you can eat them as such in a bowl
- Mathura ke dubki wale aloo, a finger licking gravy made just with tomatos and simple spices.
- Raswale batata nu shaak , simple subzi with potatoes and spices cooked in plain water.
How to make aloo-moong
Green moong/whole moong , soaked overnight and cooked soft. I prefer soaking the beans overnight, as it speeds the cooking process, some prefer to soak it in warm water for an hour or two. Wash, peel, cube the potateos, parboil it and kept ready.
Saute onions, chilies and garlic until translucent. Add chopped tomatoes with spices, let it cook until they become soft. Add cooked moong and potatoes to this onion-tomato mix and let it simmer together. Garnish with coriander leaves and serve hot with roti/rice. \
- Green moong/whole moong and potatoes are the star ingredients of the recipe
- Onions and tomatoes, add volume to the gravy. If making sathvik skip onions.
- Garlic, ginger and green chilies, add flavor to the gravy, if making sathvik, omit the garlic
- Masalas, Red chili powder, coriander powder, garam masala and turmeric are used in the recipe
Aloo Moong| Potato & Mung bean, Side-dish for roti
- 1 cup green moong dal whole green moong
- 1 large potato
- 1 large onion finely chopped
- 2 nos medium-sized tomatoes finely chopped
- 2 cloves garlic minced
- 1 no green chili slit lengthwise
- 1 tsp ginger julienes
- ½ tsp red chili powder increase to 3/4 or 1 tsp if you prefer a spicy subzi
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- ¼ cup milk optional, can be replaced with water
- 2 tsp oil
- ½ tsp cumin seeds
- fresh coriander leaves for garnish
- I prefer to soaking the dal overnight, as it reduces the cooking time well. If in hurry the dal can also be soaked in warm water for an hour or two and pressure cooked to get a soft texture.
- Cook it on the stove top or pressure cooker until done. Or microwave cook it for 8-10 minutes @ MW high. Dal shouldn't turn mushy.
- Peel the Potato, cut into cubes and cook them in Microwave for 8 minutes or on the stove-top until done. These too shouldn't turn mushy.
- When i cook potatoes on the stove-top, i switch-off the stove once the water has boiled for 5 minutes. Cover and keep for another 5 minutes. Drain and set aside. They will be AL Dante.
- Heat oil in a Kadai/Non-Stick pan, throw in the cumin seeds, when it crackles, add onions, slited green chili, garlic, ginger and saute until onions turn translucent
- Add tomatoes, Red Chili powder, coriander powder, turmeric powder, garam masala Powder and 1/2 cup of water. Let the tomatoes cook and release oil
- Add cooked potatoes and cooked moong, salt and another 1/2 Cup of water and milk. If skipping milk, add more water
- Cover and cook for 8-10 minutes in a simmer flame. Take it off the stove, Garnish with fresh coriander leaves and serve with roti's/rice
Serve this delicious potato and mung bean subzi with rice/roti’s. My hubby loves them with roti’s whereas both my kids love it with steaming hot rice.
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Note : An old post, published in October 2012, updated with new content.