Chilkewali Mung Dhal/Split Mung Bean Curry Recipe

Chilkewali mung dhal curry is a quick and easy way to make north Indian dhal curry with split mung beans, along with their skin/husk for extra nutrition. This aromatic mildly spiced curry goes well with steamed rice, any pulao/ biryani or even any Indian flat bread like puris, chapattis, rotis, parathas or naan.

Many Indians are mostly vegetarians.  There is a section of people who cannot do without their meat, chicken or fish daily. For their protein source, they will make do with even with some boiled eggs, but they have to have their animal protein.

For hard core vegetarians who do not take any meat, chicken, fish or eggs, they have to look out for other sources for their daily protein intake. Lentils and beans are the main source of protein along with any milk products and the now trending quinoa, amaranth etc .

We love our dhals and I often try to include some protein in our daily meals with dalithoy, alasande beeye saaru upkari (black-eyed peas curry), shahi lobia masala etc to be served with rice or chapattis.

Chilkewali mung dhal curry or split mung bean dhal (“chilkewali” is “with skin or husk” in Hindi) is one such dhal curry. Split mung bean dhal has more nutrition than regular split yellow mung beans because of the skins still on them. Although they give a greenish color to the dhal, we love to enjoy it once in a while.

Basically, it is a mildly spiced lentil curry with warm exotic spices like turmeric, cumin, cloves and the quintessential garam masala powder. It is so versatile; you can use any type of lentil or dhal to make this curry. For added nutrition, you can add some chopped spinach at the end of the cooking process and you have spinach dhal curry!

Once the dhal is cooked and ready, all you have to do is make the spice masala; mix it into the dhal; one boil and mung dhal curry is ready in less than 30 minutes.

Do try my version of chilkewali mung dhal curry which is an absolute comfort food!

Chilkewali Mung Dhal Curry/Split Mung Bean Dhal
Serves 3
Split mung bean dal cooked in aromatic Indian spices, onions and tomatoes; perfect with a bowl of hot steaming rice or any Indian flat bread.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
236 calories
29 g
0 g
10 g
10 g
1 g
144 g
64 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
144g
Servings
3
Amount Per Serving
Calories 236
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 64mg
3%
Total Carbohydrates 29g
10%
Dietary Fiber 7g
28%
Sugars 6g
Protein 10g
Vitamin A
17%
Vitamin C
138%
Calcium
7%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup split mung bean dal with skin
  2. 1 small onion, finely chopped
  3. 2 cloves of garlic
  4. 2 to 3 cloves
  5. ½ teaspoon cumin seeds
  6. 2 green chillies
  7. ¼ teaspoon turmeric
  8. 1 medium tomato, chopped
  9. 1 teaspoon garam masala powder
  10. Salt to taste
  11. 2 tablespoon oil/ghee
  12. Coriander leaves for garnishing
Instructions
  1. Wash and drain the split mung bean dhal. Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal). Close the pressure pan and cook on high. After one whistle, lower the heat and cook for about 10 minutes. Alternatively, you can cook the dhal in a saucepan with lots of water till soft and tender.
  2. Let the pressure drop on its own. Open the pressure pan and mash the dhal. You may choose to make it into a fine paste or leave it a little coarse.
  3. In a deep kadai or saucepan, heat oil/ghee.
  4. Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds.
  5. Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent.
  6. Stir in tomatoes, turmeric powder and garam masala powder.
  7. Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft. You will start to see the oil separating from the mixture.
  8. At this stage, add the cooked dhal along with 1 to 1 ½ cups of water and salt to taste. Give it a good mix and taste for seasoning. Adjust accordingly.
  9. Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavors have blended well and you get the consistency you want.
  10. Remove from heat, garnish with finely chopped coriander leaves and serve hot.
  11. Chilkewali Moong dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like rotis, chapattis, naan, puris etc.
Notes
  1. Adjust the amount of spices according to your taste.
  2. Instead of green chillies/jalapenos, you can add ½ teaspoon of red chilli powder along with the tomatoes.
  3. You can make this curry as thin or as thick as you want. Just adjust the amount of water added.
beta
calories
236
fat
10g
protein
10g
carbs
29g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Chilkewali Mung Dhal Curry with Step-by-step Method:

  • Wash and drain the split mung bean dhal. Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal). Close the pressure pan and cook on high.  After one whistle, lower the heat and cook for about 10 minutes. Alternatively, you can cook the dhal in a saucepan with lots of water till soft and tender.
  • Let the pressure drop on its own and then open the pressure pan.

  •  Mash the dhal.  You may choose to make it into a fine paste or leave it a little coarse.

  • In a deep kadai or saucepan, heat oil/ghee (for a vegan version, use only oil).
  • Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds.
  • Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent.

  • Stir in tomatoes, turmeric powder and garam masala powder.

  • Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft. You will start to see the oil separating from the mixture.

  • At this stage, add the cooked dhal along with 1 to 1 ½ cups of water (depending upon how thick or thin you like your curry) and salt to taste. Give it a good mix and taste for seasoning. Adjust accordingly.

  • Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavors have blended well and you get the consistency you want.
  • Remove from heat, garnish with finely chopped coriander leaves and serve hot.

  • Chilkewali Moong dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like rotis, chapattis, naan, puris etc.
  • Enjoy!!

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6 comments

    • curryandvanilla says:

      Thank you Sarah 🙂 Do try using split mung beans the next time; you will like it. Love being a part of Fiesta Friday!!

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