Moong Lentil Curry with Ground Coconut

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - moong bean lentils (or toor dal)
  • Water - as required
  • 1/2 tsp - turmeric powder
  • Salt - to taste
  • Ghee - as required, for toasting the lentils
  • To be ground to a paste:
  • 1 cup - grated coconut
  • 1/2 tsp - cumin seeds
  • 3 cloves - garlic
  • 1 to 2 - green chillies
  • For tempering:
  • 2 tbsp - grated coconut
  • 1 sprig - curry leaves
  • 1 or 2 - dried red chillies, broken into 2
  • 2 tbsp - ghee

How to Make Moong Lentil Curry with Ground Coconut

  • Wash and drain the lentils. Heat a cooker or pan and pour ghee into it. When hot, add the lentils and stir, till the lentils turn a shade darker. Switch off the heat.
  • Add turmeric powder and water as required. Do not add salt, else the lentils won't cook well.
  • Cover and cook, till the lentils are well cooked.
  • Take it off the heat.
  • Meanwhile, grind the coconut along with cumin, chillies and garlic to a smooth paste.
  • Add this paste to the lentils, along with salt and mix well.
  • Add more water, if required. The consistency required is, medium thick to thin.
  • Transfer the pan back to heat and let it boil. Check the seasoning and adjust according to taste. Switch off and transfer to a serving bowl.
  • Heat Ghee in another pan. Add the curry leaves and red chillies, followed by grated coconut. Toast, till the coconut turns golden brown.
  • Pour on top of the lentil curry. Add a dollop of butter or ghee and serve with rice or roti.
  • Recipe Courtesy: Mareena's Recipe Collections