Keema Green Moong Dal (Ground Meat and Mung Bean Curry)
Indulge in the wholesome flavors with this keema green moong dal recipe, where perfectly spiced ground meat meets the creamy goodness of green moong dal for a hearty and satisfying meal.
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Keema green moong is a delicious Indian-style curry made using ground meat (keema) and green moong (mung beans) cooked in a fragrant onion-tomato masala. This one-pot recipe is quick and easy to make, using only a few basic Indian spices, and is ready in under 45 minutes (with a hands-on time of 15 minutes).
The combination of meat, earthy dal, and aromatic spices creates a complex and satisfying flavor profile. This dish can be served with a variety of sides, such as basmati rice, dinner rolls, paratha, or even spaghetti.
Ingredients
Ground meat: You can use any ground meat for this recipe. I have used ground lamb.
Green moong dal: It is also called whole green gram or mung bean. You can replace it with brown lentils.
Spices: The spices I use are turmeric, Kashmiri chili powder, ground cumin, ground coriander, and garam masala.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil and add the onions, ginger, garlic, and green chili pepper. Saute for 3 minutes.
Step 2: Add crushed tomato, ground coriander, kasoori methi, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.
Step 3: Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.
Step 4: Drain water from the soaked dal and add it to the IP. Add 4 cups of water and mix well.
Step 5: Pressure cook for 12 minutes. Do a natural pressure release for 10 minutes, then do a quick release. Add garam masala and cilantro.
Expert Tips
- In this recipe, I have used ground lamb. You can use any ground meat like ground beef, ground turkey, or ground chicken. The cooking time remains the same as mentioned in this recipe.
- Soak the green moong dal before cooking to reduce cooking time. This step also contributes to a creamier texture in the final dish.
- Brown the ground meat well before adding dal and water. This will help develop richer taste and texture.
Serving Suggestions
Serve with plain rice: Keema moong dal pairs well with steamed basmati rice. Serve the dal and rice together in a bowl, and enjoy the comforting and hearty flavors of this dish.
Accompany with bread: Serve it with bread like naan, roti, or chapati.
Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.
More Flavor-Packed Curry Recipes
For a vegetarian alternative, this Vegetable Lentil Curry boasts the wholesome goodness of brown lentils alongside a medley of fresh vegetables.
Looking for another lentil-packed dish? Check out this Lentil Peas Potato Curry, where red lentils take center stage with the added goodness of peas and potatoes.
“If you prefer poultry, this Chicken Lentil Curry with red lentils offers a tantalizing blend of flavors that’s hard to resist.
Storage Tips
Keema green moong dal can be stored in the refrigerator in an airtight container for up to 3 days. It also freezes well and can be stored in the freezer for up to 3 months.
To reheat, transfer to a saucepan on the stovetop, adding a splash of water to maintain moisture. Stir occasionally and adjust the consistency as needed. The dish reheats well, preserving its flavors, making it a convenient option for busy days or planned leftovers.
Recipe FAQs
It is best to soak it for at least 1-2 hours. If you are planning ahead, you can also soak it overnight. Soaking makes the green moong easy to cook.
Yes! Chopped tomatoes, spinach, or green peas are great additions.
Absolutely! This dish tends to develop even more flavor when allowed to sit, making it a great candidate for meal prepping.
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Equipment
Ingredients
- 1 lb ground meat (I have used ground lamb)
- 1 cup green moong dal
- 2 tbsp oil
- 1 large onion chopped
- 4-5 cloves garlic minced
- ½ inch ginger minced
- 1-2 green chili chopped
- ½ cup canned tomatoes
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Kashmiri chili powder or paprika
- ½ tsp turmeric powder
- 1-1½ tsp salt adjust as per taste
- 1 tsp garam masala
- 1 tbsp kasoori methi
- 2 tbsp cilantro
- 4 cups water
Instructions
- Wash the green moong thoroughly. Soak them for 1-2 hours.
- Set the Instant Pot to saute mode and add oil. Add the onions, ginger, garlic, and green chili pepper. Saute for 3 minutes.
- Add crushed tomato,kasoori, methi, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.
- Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.
- Drain water from the soaked dal and add it to the IP. Add 4 cups of water and mix well.
- Close the lid of the Instant Pot and pressure cook for 12 minutes. Do a natural pressure release for 10 minutes, then do a quick release.
- Add garam masala and cilantro. Mix well and serve.
Notes
- In this recipe, I have used ground lamb. You can use any ground meat like ground beef, ground turkey, or ground chicken. The cooking time remains the same as mentioned in this recipe.
- Soak the green moong dal before cooking to reduce cooking time. This step also contributes to a creamier texture in the final dish.
- Brown the ground meat well before adding dal and water. This will help develop richer taste and texture.
Nutrition
