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Moogache Molay (Mung Bean Curry) Recipe

Moogache Molay (Mung Bean Curry) is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Simmer Recipe
Difficulty :
Servings :
Serves 3
Rated 3 based on 100 votes


  • 1 cup - whole moong beans, soaked and sprouted overnight (you can skip this step if you're short on time) and cooked until tender
  • 3/4 cup -coconut Milk (I used canned)
  • 3 sprigs Curry leaves
  • 1 tbsp - ginger, grated
  • 5 Cloves garlic, minced
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric
  • 1 tbsp - coriander, powdered
  • 1 tsp - cumin, powdered
  • 1 medium red onion, sliced
  • 1 tbsp - Canola Oil
  • 1 large tomato, diced
  • About 1/2 cup - chopped Coriander leaves
  • Grind the ginger, Garlic and Curry leaves from 1 sprig into a paste.
  • How to Make Moogache Molay (Mung Bean Curry):

    1. Grind the ginger, garlic and curry leaves from 1 sprig into a paste.
    2. Heat the oil in a saucepan.
    3. Add the onions and remaining curry leaves and saute until the onions start browning at the edges.
    4. Add the ginger-garlic paste, cumin, coriander, and chilli powders, and turmeric, and cook for a couple of minutes, until the paste no longer smells raw.
    5. Add the cooked moong beans and salt and stir thoroughly.
    6. Let it cook about 10 minutes. Add more water if necessary, until the flavours merge.
    7. Add the coconut milk and mix. Then turn off the heat before the mixture returns to a boil.
    8. Garnish with the chopped tomatoes and coriander leaves.
    9. Recipe Courtesy: Holy Cow Vegan


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