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Kolhapuri Green Gram Garlic Dal | Kolhapuri Moong Bean Dal | Spicy Maharashtrian Moong Dal

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why Kolhapuri Green Gram Dal?

Kolhapuri Green Gram Garlic Dal is a bold, aromatic Maharashtrian‑style moong dal packed with freshly ground garlic‑ginger paste, whole spices, and a flavorful ghee tempering. The unique step of pressure‑cooking whole green gram with a spice potli infuses deep flavors into the dal, while the sautéed onion‑tomato masala adds richness and body.

This dal is hearty, protein‑rich, and perfect for both weekday meals and festive spreads. The final garlic tempering elevates the dish with irresistible aroma — making it a comforting side for rice, chapati, phulka, or jeera rice. If you love robust regional dals, this Kolhapuri‑style moong bean dal will become a favorite in your kitchen.

WHY MOONG BEAN CURRY

Cherupayaru is a great source of protein, dietary fiber, and essential vitamins and minerals, making it a healthy addition to any diet. It’s also low in fat and calories, making it an excellent option for weight management. In addition, cherupayaru is gluten-free, making it a great alternative to other grains for those with celiac disease or gluten sensitivity.

What makes this dal “Kolhapuri style”?

The use of a spice potli, strong garlic notes, and bold masalas like chana masala and Kashmiri chilli powder give it the signature Kolhapuri depth and heat.

Why use whole green gram instead of split moong dal?

Whole moong has more texture, earthiness, and nutrition. It holds shape well and absorbs spices beautifully.

Is soaking the moong necessary?

Yes — soaking for 6–8 hours ensures soft cooking and creamy consistency.

What is a spice potli?

A small bundle of whole spices tied in muslin cloth or placed in a tea infuser. It flavors the dal without leaving whole spices in the final dish.

Can I skip the spice potli?

You can, but the dal will lose its signature infused aroma. Add whole spices directly if needed.

Why grind garlic, ginger, coriander, and chillies?

This fresh paste forms the base of the masala and gives the dal its bold Kolhapuri flavor.

Can I reduce the garlic?

Garlic is the hero of this recipe. You can reduce slightly, but the flavor will change.

How spicy is this dal?

Moderately spicy. Adjust green chillies and Kashmiri chilli powder to taste.

Can I make this dal without onions and tomatoes?

Onions add sweetness and tomatoes add tang. Skipping them will make the dal less rich.

What can I serve Kolhapuri moong dal with?

Steamed rice, jeera rice, chapati, phulka, bhakri, or even millet rotis.

Can I store leftovers?

Yes — refrigerate for 2–3 days. Reheat with a splash of water.

SOAKING MOONG BEAN

You can soak the beans in water for at least 3-4 hours or overnight, then drain and rinse them before adding them to the curry. If you forgot to soak them, sauté them well, as it helps with better digestion and cooking

Ingredients

To pressure cook

1 cup whole green gram (moong)

Water 1 tsp ghee

Spice potli (tea infuser/muslin cloth)

1/2 tsp fennel seeds

1 cinnamon stick

1/2 tsp cumin seeds

2 cardamom pods

1/2 tsp whole peppercorns

2 cloves

To grind

4 garlic cloves

1-inch ginger

2 green chillies

1/2 cup coriander leaves

Water, as needed

To sauté

1½ tbsp peanut oil

2 onions, finely chopped

3 tomatoes, chopped

1 bay leaf

For the dal

1/4 tsp turmeric powder

Salt, to taste

1 tsp Kashmiri chilli powder

1 tsp chana masala

1 tsp garam masala

To temper

1 tbsp + 1 tsp ghee

5 garlic cloves, sliced

1 tsp cumin seeds

1 tsp Kashmiri chilli powder

A pinch of asafoetida

How to make Kolhapuri Green Gram Garlic Dal with step-by-step pictures

️ Wash and soak the whole green gram for 6–8 hours or overnight.

️ Place the fennel seeds, cumin seeds, pepper, cinnamon, cardamom, and cloves in a tea infuser or muslin cloth. Add it to a pressure cooker along with the soaked green gram, water, and ghee. Pressure cook for about 8 whistles or until the green gram is soft.

️ Grind the garlic, ginger, green chillies, coriander leaves, and a little water into a smooth paste.

️ Heat peanut oil in a pan. Add the bay leaf and sauté for a few seconds. Add the onions and sauté until golden.

️ Add the tomatoes and cook until they turn soft and mushy.

️ Add the ground paste, Kashmiri chilli powder, turmeric powder, chana masala, and garam masala. Sauté until the raw smell disappears.

️ Remove the spice potli from the cooked dal. Add the sautéed masala to the dal, adjust the consistency with water if needed, and simmer for 10–15 minutes.

️ Heat ghee in a small pan. Fry the sliced garlic until golden. Turn off the heat, then add the cumin seeds, Kashmiri chilli powder, and asafoetida. Give it a quick stir and immediately pour the tempering over the dal.