Restaurant style green moong curry | Mug nu shak | pressure cooker pulao | papad churi

It is a restaurant-style meal made with protein-packed green moong dal and pressure cooker pulao. In a pressure cooker, the soaked dal is cooked with onion and spices. Once pressure cooked, it’s finally cooked with gravy for restaurant-like texture and flavor.  Also, pulao can be prepared simply and quickly in a pressure cooker. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with papad churi for a weekday lunch or dinner.

For green mug curry

• Firstly, soaked moong beans for 5-6 hours in water helps to decrease its cooking process. Also, slightly crushed cooked green moong for creamy and thick texture.
• Dahi gives restaurant-like flavor and taste to gravy; you can add fresh cream or homemade malai instead of it.
• Lastly, mug nu shak tastes great when prepared slightly spicy and serve hot.

For pressure cooker pulao

• Firstly, Use long grain rice like basmati for pulao. Do not use small-grain rice instead of it.
• Secondly, sauté dry spice and dry fruit in ghee, infusing its flavor into pulao.
• Lastly, Pressure cook pulao on medium flame.

• curry recipes collection
• chaat recipes collection
• thali recipes collection

Recipe video

Restaurant style green moong curry | Mug nu shak | pressure cooker pulao | papad churi

Author Nehas Cook Book

4 from 1 vote

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Soaking time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

 

For green moong curry

Pressure cooks moong beans

• 2 tbsp ghee
• 1 tsp jeera
• 1 large onion slices
• 1 ¼ cup-soaked moong beans - 1/2 cup raw green moong
• Salt to taste
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 2 cup water

Green moong curry

• 2 tbsp oil
• 2 tbsp ghee
• 1 tsp jeera
• 2 dry red chilli
• 3 cloves
• 1 bay leaf
• ½ cup chopped onion
• 2-3 chopped green chilli
• 1 tsp ginger paste
• 1 tsp chopped garlic cloves
• ½ cup chopped tomatoes
• Salt to taste
• ¼ tsp hing
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp kasuri methi
• 2 tbsp fried onion
• 4-5 tbsp beaten curd
• ¾ cup slightly hot water
• Garnish with coriander leaves - fried onion and butter

For pressure cook pulao

• 1 cup long grain rice
• 2 tbsp ghee
• 2 bay leaf
• 1 cardamom
• 2 tbsp cashews
• 2 tbsp almonds
• 2 tbsp kismis
• Pinch of salt
• ½ tsp sugar
• 1.5 cup water

For papad churi

• 4 medium size roasted papad
• ½ tsp red chilli powder
• ½ tsp roasted cumin powder
• ½ tsp chat masala
• 1 tsp chopped green chilli
• 1 tsp lemon juice
• 1 tbsp butter
• ¼ cup chopped tomatoes
• ¼ cup chopped onion
• Garnish with nylon sev and coriander leaves

Instructions

Making Green moong curry

• In a pressure cooker, add ghee, jeera, and onion slices. Sauté till onion is slightly transparent.
• Then add soaked moong beans, salt, turmeric powder, red chili powder, and coriander powder. Mix well.
• Now add 2 cups of water and mix well.
• Cover and pressure cook on a medium flame for 2 whistles.
• Then in a kadai, add heat to some oil. Add onion slices and fry on medium flame till it becomes crispy and brown. Take it out into a plate and keep it aside.
• Now in the same kadai, add 2 tbsp ghee. Then add jeera, cloves, dry red chili, and bay leaf. Sauté it.
• Then add chopped onion, chopped green chili, ginger paste, and chopped garlic cloves. Sauté it.
• Now add chopped tomatoes and salt. Sauté till tomato become soft.
• Then lower the flame, add hing, turmeric powder, red chili powder, coriander powder, kasuri methi, and fried onion. Sauté it.
• Now add beaten curd and sauté on low flame till oil releases from its sides.
• Then add pressure cook moong beans and mix well with the gravy.
• Now add ¾ cup of slightly hot water and mix well.
• Cover and cook sabzi on low-medium flame for 7-10 minutes.
• now garnish with coriander leaves, fried onion, and butter.
• Serve green moong curry with pulao and papad churi.

Making Pressure cooker pulao

• In a pressure cooker, add 1 cup of washed rice.
• Now in a pan, add 2 tbsp ghee, bay leaf, black cardamom, cashew, almonds, and kismis. Saute it and add to the rice.
• Then add a pinch of salt, sugar, and 1.5 cups of water. Mix well.
• Cover and pressure cook pulao on a medium flame for 2 whistles.
• When the pressure cooker releases its temperature naturally. Open it and serve pulao with green moong curry.

Making papad churi

• In a bowl, crushed 4 roasted papads into medium size pieces.
• Then add red chili, roasted cumin powder, chaat masala, chopped green chili, lemon juice, butter, chopped tomatoes, and chopped onion. Mix well.
• Garnish papad churi with sev and some coriander leaves.
• Serve papad churi with pulao with mug nu shak and pulao.