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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.

The key to making restaurant-style green moong curry and pressure cooker pulao at home are

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.
Please do visit my other related recipe collection like
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Recipe video

Moong curry

Recipe card for green moong curry, pressure cooker pulao & papad churi

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Soaking time 5 hrs
Total Time 5 hrs 35 mins
Course Main Course
Cuisine Indian
Servings 4 servings


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


    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.


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