Green Moong (Whole Green Gram): Use whole green mung beans for an authentic and hearty whole mung curry. These dry, hard lentils are commonly available at Indian grocery stores, Whole Foods, Costco and online retailers like Amazon.
Spices: Essential spices include turmeric powder, red chili powder, cumin seeds, mustard seeds, gluten-free asafoetida (hing), garam masala, dried bay leaf, coriander powder, cardamom powder, cumin powder, and dried red chilies — all adding warmth and depth to your green gram curry.
Aromatics and Herbs: Fresh ingredients like curry leaves, onion, garlic, ginger paste, green chilies, kasuri methi, lemon juice, fried onions, and cilantro (coriander leaves) bring vibrant flavor and aroma to this Indian mung bean recipe.
Tomatoes add a subtle tang and balance to this Instant Pot green moong dal curry. You can use either fresh chopped tomatoes or tomato purée based on what you have on hand.
Instead of cream, I’ve added unsweetened vegan yogurt to give this moong ki sabzi a rich, creamy texture while keeping it dairy-free and plant-based. For variation, try adding coconut milk or cashew cream for a different creamy touch.
Since this is a vegan Green Gram Masala, I use homemade dairy-free ghee to keep the dish rich and flavorful while staying completely plant-based. But you can substitute with any vegetable oil or plant-based butter for a lighter or different flavor.
I’ve used the Instant Pot to make this flavorful mung bean curry, but you can also prepare this wholesome green gram curry using a traditional Indian pressure cooker or on the stovetop—just adjust the cooking time as needed.
