This is one recipe I craved for when I was pregnant, which we ate occasionally when we went to the Tea Stalls in Goa. The tiny Tea Stalls are popular in the villages(suburbs) and the college campus. The smell of freshly chopped coriander(cilantro) in the piping hot moong dal curry and hot pao(bread) is irresistible.

Moong dalΒ  or Mung Beans is getting popular and can be used for both savory and sweet Indian recipes. Goan’s do use moong dal a lot in sprouted moong salads,curries and desserts.

For this recipe you have to soak the moong dal overnight so it can cook faster. Take 1 1/2 cup ofΒ  moong dal, wash and soak it in 6 to 8 cups of water overnight. Add 1 tbsp of salt to the water. This is what it looks like the next day.

Overnight soaked Moong Dal



1 medium onion chopped fine

2 tbsp of Xacuti Masala

Soaked Moong Dal about 3 to 4 cups

3 cups of water

Salt to taste

Ingredients for Indian Moong Dal Curry Recipe


Directions :

  • Heat oil in a pot, saute the onions till translucent. Add the xacuti masala and saute for 30 seconds.
  • Add the soaked moong dal, water and salt to taste.
  • Cook covered on medium heat for 30 minutes by checking and stirring occasionally. Add 1/4 bunch of finely chopped cilantro once’s done.
  • Serve with rice, bread or chapati.
Moong Dal Curry Recipe with a side of Goan Fish Pickle