Indian Moong Stir Fry

October 25, 2018


Green moong has become one of my favourite plant based proteins ever since I have started a vegan diet. It`s a tasteful bean which can be added to any salad, curry or just tossed around with some spices.


This a quick South Indian spiced version with the freshness of coconut, lime and coriander.

You can play around with the herbs depending on what you have lying in your fridge – parsley and mint would also blend very well. Add in a cup of cooked quinoa or millets for a wholesome meal.



What you need-

  • 1 tsp oil

  • ½ cup green moong Dal, raw

  • 1 tsp mustard seeds

  • 10 curry leaves

  • ½ tsp turmeric powder

  • ½ tsp cumin powder

  • 1 small onion, chopped

  • 1 tomato, chopped

  • Salt & pepper as per taste

  • Juice of 1 lime

  • ¼ cup grated coconut

  • Chopped coriander​

Putting it together-


  1. Soak the moong overnight and boil.

  2. Heat the oil, add the mustard seeds.

  3. Once the mustard seeds pop, add the curry leaves. Cook for a few seconds.

  4. Add chopped onions and saute. If it is burning, add a little splash of water.

  5. Add chopped tomatoes and cook. Combine with salt, pepper, turmeric powder and cumin powder.

  6. Cook for 2 – 3 minutes till tomatoes are mushy.

  7. Throw in the boiled green moong dal.

  8. Squeeze half a lime and simmer for 2 – 3 mins.

  9. Switch off the heat. Garnish with fresh coriander, grated coconut & more lime juice















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