हरे मूंग और आलू की सब्जी | Green Moong and Potato Curry
Looking for a wholesome and comforting meal that’s both nutritious and easy to prepare? This Green Moong and Potato Curry (Moong Aur Aloo Ki Sabji) is a delicious everyday Indian recipe made with soaked whole green gram, tender potatoes, and aromatic spices. Simple yet incredibly flavorful, this curry is a wonderful way to enjoy the goodness of legumes in your daily meals.
Whole green moong is packed with protein, fiber, vitamins, and minerals, making this dish both healthy and satisfying. The addition of potatoes gives the curry a hearty texture, while the combination of whole spices and tomatoes creates a rich and aromatic gravy. A spoonful of roasted gram flour (besan) adds body to the curry and gives it a beautiful consistency.
Whether served with soft rotis, parathas, or steamed rice, this homestyle curry makes a comforting lunch or dinner that the entire family will enjoy. You can even prepare it using sprouted moong for an extra nutritional boost.
Why You’ll Love This Recipe
- Healthy and protein-rich
- Made with simple pantry ingredients
- Perfect for everyday meals
- Naturally vegan
- Budget-friendly and filling
- Easy to prepare
- Delicious with both rice and roti
If you loved this recipe, don’t forget to check out our other festive Indian sweets and curry recipes.
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Video
Preparation Time: 10 minutes
Soaking Time: 4–5 hours
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1 cup whole green moong, soaked for 4–5 hours
- 1 large potato, cut into large cubes
- 2 medium tomatoes, pureed
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- 2 dried red chilies
- 1 small cinnamon stick
- 1 star anise
- 1 black cardamom
- 2 cloves
- ⅛ teaspoon asafoetida (hing)
- 2 green chilies, finely chopped
- ½ teaspoon grated ginger
- 1 sprig curry leaves
- 1 tablespoon gram flour (besan)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- ¼ teaspoon garam masala powder
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves
- 1 cup water (or as required)
Method
Step 1: Prepare the Ingredients
- Soak the whole green moong in water for 4–5 hours. Drain and keep aside.
- You can also use sprouted green moong for a more nutritious version.
- Peel the potato and cut it into large cubes.
- Blend the tomatoes into a smooth puree.
Step 2: Temper the Spices
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil becomes hot, add: Cumin seeds – 1/2 tsp, Dried red chilies – 2, 1 Bay leaf, small piece of Cinnamon stick, 1 Star anise, 1 Black cardamom and 2 Cloves. Add a pinch of hing.
- Allow the spices to release their aroma.
Step 3: Add Potatoes and Green Moong
- Add the cubed potatoes and soaked green moong to the pan.
- Now add: Chopped green chilies – 2, Grated ginger – 1/2 tsp, Curry leaves – 1 sprig.
- Mix everything well.
Step 4: Add Besan and Spices
- Add gram flour (besan), turmeric powder, red chili powder, and coriander powder.
- Mix thoroughly and sauté for 2–3 minutes.
- Roasting the gram flour properly is important, as it removes the raw taste and helps thicken the gravy beautifully.
Step 5: Cook with Tomato Puree
- Add the tomato puree and mix well.
- Cook the masala until the raw smell of the tomatoes disappears and the mixture becomes slightly thick.
- Cover and cook for 7–8 minutes, stirring occasionally.
Step 6: Add Water and Simmer
- Pour in 1 cup of water and stir well.
- Cover the pan with a lid and cook on low heat for about 15 minutes or until the potatoes and green moong become tender.
- If required, add a little more water to adjust the consistency.
Step 7: Finish the Curry
- Once the potatoes are cooked, add: Garam masala powder – 1/4 tsp, Salt to taste, Freshly chopped coriander leaves.. Mix it well
- Cook for another 5 minutes so that all the flavors blend together beautifully. Turn off the heat.
- Our comforting and nutritious Green Moong and Potato Curry is ready to serve.
This delicious curry pairs wonderfully with Chapati, Jeera rice, Plain steamed rice, Bajra roti..
This Green Moong and Potato Curry is a comforting and nourishing dish that combines the goodness of whole green gram and potatoes with aromatic Indian spices. Easy to prepare and packed with flavor, it’s a perfect recipe for busy weekdays or cozy family meals. Serve it hot with roti or rice and enjoy a wholesome homemade meal that everyone will love.
Tips and Tricks –
1. Soak the Moong Before Cooking
Soaking helps the moong cook faster and improves digestibility.
2. Use Sprouted Moong for Extra Nutrition
Sprouted green gram adds more protein and nutrients to the curry.
3. Roast the Besan Properly
Besan gives the gravy a rich texture, but it must be sautéed well to remove any raw taste.
4. Cut Potatoes into Large Pieces
Larger pieces hold their shape better and prevent them from becoming mushy.
5. Cook on Low Heat
Slow cooking allows the flavors to blend and results in a richer, tastier curry.
6. Adjust the Gravy Consistency
Add more water if you prefer a thinner curry, or simmer longer for a thicker consistency.
7. Pressure Cooker Method
You can prepare this curry in a pressure cooker. After adding water, pressure cook for 2–3 whistles and allow the pressure to release naturally.
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