Keema Green Moong Dal (Ground Meat and Mung Bean Curry)

Name: Keema Green Moong Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

Jump to Recipe

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.

Keema green moong dal with rice on blue plate.

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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

Ingredient to make keema green moong dal on a white surface.

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

Sauted onion, ginger, garlic in Instant Pot.

Step 1: Heat oil and add the onions, ginger, garlic, and green chili pepper. Saute for 3 minutes.

Cooked tomato and spices in Instant Pot.

Step 2: Add crushed tomato, ground coriander, kasoori methi, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.

Browned ground meat with tomato masala in Instant Pot.

Step 3: Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.

Green moong dal and water added to the Instant Pot.

Step 4: Drain water from the soaked dal and add it to the IP. Add 4 cups of water and mix well.

Pressure cooked keema green moong dal garnished with cilantro in Instant Pot.

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.

Recipe FAQs

Should I soak green moong dal before cooking?

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.

Can I add other vegetables?

Yes! Chopped tomatoes, spinach, or green peas are great additions.

Can I prepare this recipe ahead of time?

Yes. This dish tends to develop even more flavor when allowed to sit, making it a great candidate for meal prepping.

Keema green moong curry and rice on a blue plate.

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Lamb madras is the kind of curry that makes the whole meal feel special. The lamb turns soft as it cooks, and the masala wraps around it with a steady heat that builds gently with each bite. Nothing about it feels rushed. The spices have time to come together, the sauce takes on real character, and the final dish feels comforting in a way only a slow-cooked curry can.
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