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Zoneek Ltd Trading as Maas Best('Maas Best', 'the Company', 'we', 'us' or 'our') is a private company limited by shares, registered in England with Company Number 10488989 and registered office address at 20 – 22 Wenlock Road, London, England, N1 7GU.
For the purposes of the Data Protection Act 2018, any legislation superseding it, and the General Data Protection Regulation (Regulation (EU) 2016/679) ('GDPR'), Maas Best is usually a data processor that acts upon the instructions of its clients, the data controllers, who determine the purposes for which personal data is processed. These instructions include us monitoring the success of our clients' marketing campaigns.
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These terms and conditions govern your use of our website; by using our website, you accept these terms and conditions in full. If you disagree with any part of these terms and conditions, you must not use our website.
This is the website of Zoneek Ltd Trading as Maas Best, registered company with company number 10488989 having its registered offices located at 20 – 22 Wenlock Road, London, England, N1 7GU
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Cosy-up this winter with a hearty soupy nutritious whole green moong dal or the green gram curry prepared in various ways in the pastoral Indian cuisine, occasionally with an onion-garlic paste or combined with seasonal leafy vegetables. This super-satisfying, slow cooker curry is packed with nutrients that can be served with a choice of tasty garnishes to turn the simple supper into a warming feast.
A warm, comforting bowl of green gram curry recipe packed with the goodness of whole green mung beans serves as a perfect weeknight meal when paired with rice or flatbread like roti or naan.
Green moong dal curry is a one-pot steaming soup served with roti and indulgent filling salads. It is one of the most ordered meals at restaurants.
Taste, texture, nutrients and other details
About green moong dal
In the traditional Indian village cuisine, whole green moong dal was cooked in clarified butter in a mud pot. The recipe made with sprouted moong dal and turmeric pepper powder, steamed with sesame oil, is recommended in Ayurveda for people suffering from metabolic disorders. Clarified butter enhances the taste and flavour; nevertheless, mustard oil is typically used to prepare a spicy tadka. Rustic mustard oil gives the recipe a tangy, smoky aroma. The recipe is very earthy and tastes best either with rice or roti.
Restaurant based green moong dal
At local restaurants, whole green moong dal is cooked with onion, tomatoes and spices in the instant mud pot for hours to al dente, or it can be pressure cooked. Then it is tossed with tadka of ghee, cumin, garlic and other Indian spices and herbs like cumin seeds, cinnamon stick, cardamoms and cloves. Roadside eateries in India serve the dhaba style green moong dal tadka with freshly prepared tandoori roti.
Homemade green moong dal
Whole moong dal or green moong dal curry (also called mung) can be prepared into a sattvic edition at home using simple flavouring herbs like cumin powder, coriander powder and asafoetida. The final dish is served with fresh chopped cilantros and kasuri methi. Tomato puree can be added to the recipe to get a ting of sweet-tangy taste and green chillies to get a spicy alternative.
How to serve?
Green moong dal recipe can be eaten as a soup or served with roti, rice or bread for dinner or lunch. The traditional method of serving is to pair it with rice or quinoa.
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.
Office Address: Chiltern House Business Centre, 64 High Street, Burnham,
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